Fried Chicken, Collard Greens, and Honey Butter Cornbread

Name: Fried Chicken, Collard Greens, and Honey Butter Cornbread
Total time: 300 min
Cuisine: American
Ingredients: chicken thighs and legs; salt; pepper; garlic; paprika; onion; creole seasoning; Italian seasoning; Louisiana hot sauce; buttermilk; collard greens; onion; garlic; smoked turkey drum; 4 cups chicken stock; paprika; salt; pepper; garlic; onion; red pepper flakes; creole seasoning; brown sugar; butter; chicken bouillon; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tbsp baking powder; 0.5 tsp salt; 0.66 cup sugar

Serves 1

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Fried Chicken, Collard Greens, and Honey Butter Cornbread

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Serves 1

Directions

1Pat dry the chicken thighs and legs with a paper towel.
2Season the chicken with salt, pepper, garlic, paprika, onion, creole, and Italian seasonings.
3Add Louisiana hot sauce to the chicken for a marinade.
4Pour buttermilk over the seasoned chicken.
5Mix the chicken and marinade thoroughly.
6Cover the bowl with cling wrap and refrigerate for 3-4 hours.
7Stack the collard green leaves, roll them up, cut off the stems, slice down the middle, and chop them all up.
8Wash the chopped collard greens in the sink five to six times until the water is clear.
9Chop an onion and garlic.
10Sauté the chopped onion and garlic in olive oil at the bottom of a large pot.
11Add a smoked turkey drum to the pot with the sautéed onion and garlic.
12Pour 4 cups of chicken stock into the pot.
13Gradually add the collard greens to the pot, allowing them to wilt down.
14Season the collard greens with paprika, salt, pepper, garlic, onion, red pepper flakes, creole, brown sugar, butter, and chicken bouillon.
15Stir everything together, cover the pot, and let it simmer for about 2 hours.
16Remove the turkey bone from the collard greens as the meat falls off.
17Let the collard greens simmer for about 2 more hours.
18Prepare the dry ingredients for cornbread by combining 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2/3 cup sugar in a bowl.
19Prepare the wet ingredients for cornbread by whisking 1 cup milk, 1/2 cup melted butter, 1/3 cup honey, and 2 eggs in a separate container.
20Pour the wet ingredients into the dry ingredients and mix them together to form the cornbread batter.
21Pour the cornbread batter into a hot cast-iron skillet with melted butter.
22Bake the cornbread in the oven for 20-25 minutes.
23Take the marinated chicken out of the fridge.
24In a bowl, combine flour, cornstarch, and the same seasonings used earlier for the chicken marinade (paprika, salt, pepper, garlic, onion, creole, Italian seasonings).
25Dredge each piece of marinated chicken in the seasoned flour mixture, ensuring it's fully coated.
26Place the breaded chicken on a wire rack to set.
27Heat oil to 350 degrees Fahrenheit in a deep fryer or large pot.
28Carefully drop the breaded chicken pieces into the hot oil.
29Fry the chicken for about 12-15 minutes until golden brown and cooked through.
30Plate the fried chicken, collard greens, and a slice of honey butter cornbread.
31Brush honey butter over the fried chicken and cornbread.
32Add some vinegar to the collard greens.
33Add hot sauce to the fried chicken.

Ingredients

chicken thighs and legs
salt
pepper
garlic
paprika
onion
creole seasoning
Italian seasoning
Louisiana hot sauce
buttermilk
collard greens
onion
garlic
smoked turkey drum
4 cups chicken stock
paprika
salt
pepper
garlic
onion
red pepper flakes
creole seasoning
brown sugar
butter
chicken bouillon
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
0.5 tsp salt
0.66 cup sugar
1 cup milk
0.5 cup butter
0.33 cup honey
2 eggs
vinegar

Equipment

large bowlcling wrapcutting boardknifesinklarge potwhiskcast iron skilletwire rackdeep fryermetal spider skimmerbasting brushplatefork

Tips

The chicken should marinate for 3-4 hours to absorb flavors.
Wash collard greens multiple times until the water is clear.
Remove the turkey drum bone after 2 hours of simmering for easier shredding.
Fry chicken at 3500F (1750C) for 12-15 minutes until golden brown and cooked through.

Fried Chicken, Collard Greens, and Honey Butter Cornbread

Serves 1

instagram.com

Fried Chicken, Collard Greens, and Honey Butter Cornbread

instagram.com

Serves 1

Directions

1Pat dry the chicken thighs and legs with a paper towel.
2Season the chicken with salt, pepper, garlic, paprika, onion, creole, and Italian seasonings.
3Add Louisiana hot sauce to the chicken for a marinade.
4Pour buttermilk over the seasoned chicken.
5Mix the chicken and marinade thoroughly.
6Cover the bowl with cling wrap and refrigerate for 3-4 hours.
7Stack the collard green leaves, roll them up, cut off the stems, slice down the middle, and chop them all up.
8Wash the chopped collard greens in the sink five to six times until the water is clear.
9Chop an onion and garlic.
10Sauté the chopped onion and garlic in olive oil at the bottom of a large pot.
11Add a smoked turkey drum to the pot with the sautéed onion and garlic.
12Pour 4 cups of chicken stock into the pot.
13Gradually add the collard greens to the pot, allowing them to wilt down.
14Season the collard greens with paprika, salt, pepper, garlic, onion, red pepper flakes, creole, brown sugar, butter, and chicken bouillon.
15Stir everything together, cover the pot, and let it simmer for about 2 hours.
16Remove the turkey bone from the collard greens as the meat falls off.
17Let the collard greens simmer for about 2 more hours.
18Prepare the dry ingredients for cornbread by combining 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2/3 cup sugar in a bowl.
19Prepare the wet ingredients for cornbread by whisking 1 cup milk, 1/2 cup melted butter, 1/3 cup honey, and 2 eggs in a separate container.
20Pour the wet ingredients into the dry ingredients and mix them together to form the cornbread batter.
21Pour the cornbread batter into a hot cast-iron skillet with melted butter.
22Bake the cornbread in the oven for 20-25 minutes.
23Take the marinated chicken out of the fridge.
24In a bowl, combine flour, cornstarch, and the same seasonings used earlier for the chicken marinade (paprika, salt, pepper, garlic, onion, creole, Italian seasonings).
25Dredge each piece of marinated chicken in the seasoned flour mixture, ensuring it's fully coated.
26Place the breaded chicken on a wire rack to set.
27Heat oil to 350 degrees Fahrenheit in a deep fryer or large pot.
28Carefully drop the breaded chicken pieces into the hot oil.
29Fry the chicken for about 12-15 minutes until golden brown and cooked through.
30Plate the fried chicken, collard greens, and a slice of honey butter cornbread.
31Brush honey butter over the fried chicken and cornbread.
32Add some vinegar to the collard greens.
33Add hot sauce to the fried chicken.

Ingredients

chicken thighs and legs
salt
pepper
garlic
paprika
onion
creole seasoning
Italian seasoning
Louisiana hot sauce
buttermilk
collard greens
onion
garlic
smoked turkey drum
4 cups chicken stock
paprika
salt
pepper
garlic
onion
red pepper flakes
creole seasoning
brown sugar
butter
chicken bouillon
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
0.5 tsp salt
0.66 cup sugar
1 cup milk
0.5 cup butter
0.33 cup honey
2 eggs
vinegar

Equipment

large bowlcling wrapcutting boardknifesinklarge potwhiskcast iron skilletwire rackdeep fryermetal spider skimmerbasting brushplatefork

Tips

The chicken should marinate for 3-4 hours to absorb flavors.
Wash collard greens multiple times until the water is clear.
Remove the turkey drum bone after 2 hours of simmering for easier shredding.
Fry chicken at 3500F (1750C) for 12-15 minutes until golden brown and cooked through.