Crispy Fried Chicken with Southern Collard Greens
Crispy Fried Chicken with Southern Collard Greens
Ingredients
For the Fried Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and breasts, cut into serving pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon black pepper, freshly ground, plus more for seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more to taste
- 4 cups vegetable oil, or peanut oil, for frying
For the Southern Collard Greens
- 2 pounds collard greens, fresh, tough stems removed, coarsely chopped
- 1 smoked ham hock, or 4 ounces smoked bacon, diced
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar, plus more to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 10 min
- 2
Prepare the collard greens: Thoroughly wash the collard greens, removing any tough stems. Coarsely chop the leaves and set aside. In a large Dutch oven or heavy pot, cook the ham hock (or bacon) over medium heat until browned and rendered. Remove the ham hock, reserving the rendered fat.
⏱️ 15 min
- 3
Add the chopped onion to the pot with the reserved fat and sauté until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Return the ham hock to the pot.
⏱️ 10 min
- 4
Add the chopped collard greens to the pot in batches, stirring until they begin to wilt and make room. Pour in the chicken broth, apple cider vinegar, granulated sugar, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the greens are very tender.
⏱️ 60 min
- 5
While the greens are simmering, prepare the chicken breading: In a large shallow dish or bowl, whisk together the all-purpose flour, cornstarch, baking powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
⏱️ 5 min
- 6
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece of chicken thoroughly in the flour mixture, pressing to ensure a thick, even coating. Place the breaded chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 20 min
- 7
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 8
Fry the chicken: Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 325-350°F.
⏱️ 25 min•🌡️ 350
- 9
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Immediately season with a sprinkle of kosher salt and black pepper. Repeat with remaining chicken pieces.
⏱️ 5 min
- 10
Taste the collard greens and adjust seasoning as needed, adding more salt, pepper, or apple cider vinegar to your preference. Remove the ham hock (if used) and shred any meat from the bone, returning it to the greens. Serve the crispy fried chicken hot alongside the tender collard greens.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken with Southern Collard Greens
Ingredients
For the Fried Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and breasts, cut into serving pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon black pepper, freshly ground, plus more for seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more to taste
- 4 cups vegetable oil, or peanut oil, for frying
For the Southern Collard Greens
- 2 pounds collard greens, fresh, tough stems removed, coarsely chopped
- 1 smoked ham hock, or 4 ounces smoked bacon, diced
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar, plus more to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 10 min - 2
Prepare the collard greens: Thoroughly wash the collard greens, removing any tough stems. Coarsely chop the leaves and set aside. In a large Dutch oven or heavy pot, cook the ham hock (or bacon) over medium heat until browned and rendered. Remove the ham hock, reserving the rendered fat.
⏱️ 15 min - 3
Add the chopped onion to the pot with the reserved fat and sauté until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Return the ham hock to the pot.
⏱️ 10 min - 4
Add the chopped collard greens to the pot in batches, stirring until they begin to wilt and make room. Pour in the chicken broth, apple cider vinegar, granulated sugar, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the greens are very tender.
⏱️ 60 min - 5
While the greens are simmering, prepare the chicken breading: In a large shallow dish or bowl, whisk together the all-purpose flour, cornstarch, baking powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
⏱️ 5 min - 6
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece of chicken thoroughly in the flour mixture, pressing to ensure a thick, even coating. Place the breaded chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 20 min - 7
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 8
Fry the chicken: Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 325-350°F.
⏱️ 25 min•🌡️ 350 - 9
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Immediately season with a sprinkle of kosher salt and black pepper. Repeat with remaining chicken pieces.
⏱️ 5 min - 10
Taste the collard greens and adjust seasoning as needed, adding more salt, pepper, or apple cider vinegar to your preference. Remove the ham hock (if used) and shred any meat from the bone, returning it to the greens. Serve the crispy fried chicken hot alongside the tender collard greens.
⏱️ 5 min