Southern Fried Chicken with Spicy Collard Greens
Southern Fried Chicken with Spicy Collard Greens
Ingredients
For the Fried Chicken
- 3 pounds bone-in, skin-on chicken pieces, cut into 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
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 4 cups peanut oil, or other high-smoke point oil, for frying
For the Spicy Collard Greens
- 2 pounds collard greens, washed, stems removed, chopped into 1-inch pieces
- 1 smoked ham hock, about 1 pound
- 1 yellow onion, medium, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1/4 cup apple cider vinegar
- 1 teaspoon red pepper flakes, or more to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon hot sauce, optional, for serving
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together the buttermilk and 1 tablespoon of hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
⏱️ 30 min
- 2
Start the collard greens: In a large Dutch oven or heavy-bottomed pot, add the ham hock and cover with about 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the ham hock is tender.
⏱️ 60 min
- 3
While the ham hock simmers, prepare the collard greens. Wash them thoroughly, remove the tough stems, and chop into 1-inch pieces. Set aside.
⏱️ 15 min
- 4
Remove the ham hock from the pot, reserving the cooking liquid (pot liquor). Once cool enough to handle, shred the meat from the bone, discarding skin and bone. Set the shredded ham hock meat aside.
⏱️ 10 min
- 5
In the same Dutch oven with the reserved pot liquor, add the chopped onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 6 min
- 6
Add the chopped collard greens to the pot in batches, stirring until they wilt down. Stir in the chicken broth, apple cider vinegar, granulated sugar, kosher salt, and black pepper. Add the shredded ham hock meat back to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until the greens are very tender.
⏱️ 60 min
- 7
While the greens simmer, prepare the chicken dredging mixture: In a large shallow dish or brown paper bag, combine the all-purpose flour, cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk well to combine.
⏱️ 5 min
- 8
Heat the frying oil: In a large, heavy-bottomed skillet or Dutch oven (preferably cast iron), pour about 2 inches of peanut oil. Heat over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 9
Dredge and fry the chicken: Remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min
- 10
Carefully place 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain oil temperature around 325-350°F.
⏱️ 25 min•🌡️ 325
- 11
Remove fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Season lightly with a pinch of salt immediately after frying. Repeat with remaining chicken pieces.
⏱️ 5 min
- 12
Taste the collard greens and adjust seasoning if needed. Serve the fried chicken hot with a generous side of spicy collard greens. Offer additional hot sauce for those who like extra heat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Fried Chicken with Spicy Collard Greens
Ingredients
For the Fried Chicken
- 3 pounds bone-in, skin-on chicken pieces, cut into 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
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 4 cups peanut oil, or other high-smoke point oil, for frying
For the Spicy Collard Greens
- 2 pounds collard greens, washed, stems removed, chopped into 1-inch pieces
- 1 smoked ham hock, about 1 pound
- 1 yellow onion, medium, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1/4 cup apple cider vinegar
- 1 teaspoon red pepper flakes, or more to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon hot sauce, optional, for serving
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together the buttermilk and 1 tablespoon of hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
⏱️ 30 min - 2
Start the collard greens: In a large Dutch oven or heavy-bottomed pot, add the ham hock and cover with about 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the ham hock is tender.
⏱️ 60 min - 3
While the ham hock simmers, prepare the collard greens. Wash them thoroughly, remove the tough stems, and chop into 1-inch pieces. Set aside.
⏱️ 15 min - 4
Remove the ham hock from the pot, reserving the cooking liquid (pot liquor). Once cool enough to handle, shred the meat from the bone, discarding skin and bone. Set the shredded ham hock meat aside.
⏱️ 10 min - 5
In the same Dutch oven with the reserved pot liquor, add the chopped onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 6 min - 6
Add the chopped collard greens to the pot in batches, stirring until they wilt down. Stir in the chicken broth, apple cider vinegar, granulated sugar, kosher salt, and black pepper. Add the shredded ham hock meat back to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until the greens are very tender.
⏱️ 60 min - 7
While the greens simmer, prepare the chicken dredging mixture: In a large shallow dish or brown paper bag, combine the all-purpose flour, cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk well to combine.
⏱️ 5 min - 8
Heat the frying oil: In a large, heavy-bottomed skillet or Dutch oven (preferably cast iron), pour about 2 inches of peanut oil. Heat over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 9
Dredge and fry the chicken: Remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min - 10
Carefully place 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain oil temperature around 325-350°F.
⏱️ 25 min•🌡️ 325 - 11
Remove fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Season lightly with a pinch of salt immediately after frying. Repeat with remaining chicken pieces.
⏱️ 5 min - 12
Taste the collard greens and adjust seasoning if needed. Serve the fried chicken hot with a generous side of spicy collard greens. Offer additional hot sauce for those who like extra heat.
⏱️ 5 min