Crispy Fried Chicken with Collard Greens
Crispy Fried Chicken with Collard Greens
Ingredients
For the Fried Chicken
- 3 pounds bone-in, skin-on chicken pieces, about 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, 2 wings
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
For the Collard Greens
- 2 pounds collard greens, fresh, washed and chopped
- 1 smoked ham hock, about 1 pound, or 4 slices thick-cut bacon, diced
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Frying
- 4 cups vegetable oil, or peanut oil, for frying
Instructions
- 1
Prepare the chicken: In a large bowl or resealable bag, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or preferably 4 hours, up to overnight.
⏱️ 5 min
- 2
Start the collard greens: In a large Dutch oven or heavy pot, add the ham hock (or diced bacon). Cook over medium heat until the ham hock is browned or bacon is crispy and has rendered its fat, about 8-10 minutes. Remove the ham hock/bacon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 3
Add the onion to the pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 8 min
- 4
Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down. Pour in the chicken broth and apple cider vinegar. Return the ham hock to the pot (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the greens are tender. If using bacon, stir it back in at the end.
⏱️ 60 min
- 5
While the greens are simmering, prepare the chicken dredging mixture: In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min
- 6
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable or peanut 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
- 7
Dredge and fry the chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a thick, even coating. Shake off any excess flour.
⏱️ 5 min
- 8
Carefully place 3-4 chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 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. Remove chicken to a wire rack set over a baking sheet to drain. Repeat with remaining chicken batches.
⏱️ 30 min•🌡️ 350
- 9
Finish the collard greens: Once tender, remove the ham hock from the greens. Shred any meat from the hock and return it to the pot. Taste the greens and adjust seasoning with additional salt, pepper, or a splash more apple cider vinegar if desired.
⏱️ 5 min
- 10
Serve the crispy fried chicken immediately alongside the warm, tender collard greens.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken with Collard Greens
Ingredients
For the Fried Chicken
- 3 pounds bone-in, skin-on chicken pieces, about 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, 2 wings
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
For the Collard Greens
- 2 pounds collard greens, fresh, washed and chopped
- 1 smoked ham hock, about 1 pound, or 4 slices thick-cut bacon, diced
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Frying
- 4 cups vegetable oil, or peanut oil, for frying
Instructions
- 1
Prepare the chicken: In a large bowl or resealable bag, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or preferably 4 hours, up to overnight.
⏱️ 5 min - 2
Start the collard greens: In a large Dutch oven or heavy pot, add the ham hock (or diced bacon). Cook over medium heat until the ham hock is browned or bacon is crispy and has rendered its fat, about 8-10 minutes. Remove the ham hock/bacon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 3
Add the onion to the pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 8 min - 4
Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down. Pour in the chicken broth and apple cider vinegar. Return the ham hock to the pot (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the greens are tender. If using bacon, stir it back in at the end.
⏱️ 60 min - 5
While the greens are simmering, prepare the chicken dredging mixture: In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min - 6
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable or peanut 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 - 7
Dredge and fry the chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a thick, even coating. Shake off any excess flour.
⏱️ 5 min - 8
Carefully place 3-4 chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 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. Remove chicken to a wire rack set over a baking sheet to drain. Repeat with remaining chicken batches.
⏱️ 30 min•🌡️ 350 - 9
Finish the collard greens: Once tender, remove the ham hock from the greens. Shred any meat from the hock and return it to the pot. Taste the greens and adjust seasoning with additional salt, pepper, or a splash more apple cider vinegar if desired.
⏱️ 5 min - 10
Serve the crispy fried chicken immediately alongside the warm, tender collard greens.