Submitted by Boon Fly CafeComplete meal includes:
10 Pieces Crispy Fried Chicken
Collard Greens
Fried Chicken (Ingredients)
- 1 Whole chicken cut into 10 pieces (wing, thigh, drumstick, breast cut in half)
- 2 cups Franks Hot Sauce
- 1 Cup Butter Milk
- 1 Tbl Cayenne
- 1 Tbl Garlic Powder
- 1 Tbl Onion Powder
- 5 cups AP Flour
- Kosher Salt and Freshly Ground Black Pepper
Directions
Place Chicken, hot sauce, butter milk, cayenne pepper, onion powder and garlic powder in a large bowl and mix well to evenly coat chicken. Place in a large Ziploc freezer bag and refrigerate for 18 to 24 hours.
Place chicken in a strainer to remove any excess marinade. Season with kosher salt and freshly ground black pepper. Dredge in all purpose flour and fry @350 degrees for 12 minutes or until internal temperature is 160 degrees
Collard Greens (Ingredients)
Directions:
Clean and chop greens, in a large sauté pan over medium heat, sauté greens in bacon fat, season lightly with salt and pepper. Continue sautéing and cook until greens start to soften, add vinegar and cook until vinegar has been all reduced. Season again to taste with kosher salt and freshly ground black pepper
*Serve with your favorite side dish.... Mashed potatoes or Mac - n- Cheese!
Place Chicken, hot sauce, butter milk, cayenne pepper, onion powder and garlic powder in a large bowl and mix well to evenly coat chicken. Place in a large Ziploc freezer bag and refrigerate for 18 to 24 hours.
Place chicken in a strainer to remove any excess marinade. Season with kosher salt and freshly ground black pepper. Dredge in all purpose flour and fry @350 degrees for 12 minutes or until internal temperature is 160 degrees
Collard Greens (Ingredients)
- 2 pounds of braising greens
- ¼ cup rendered bacon fat
- ¼ cup red wine vinegar
- Kosher salt and freshly ground black pepper
Directions:
Clean and chop greens, in a large sauté pan over medium heat, sauté greens in bacon fat, season lightly with salt and pepper. Continue sautéing and cook until greens start to soften, add vinegar and cook until vinegar has been all reduced. Season again to taste with kosher salt and freshly ground black pepper
*Serve with your favorite side dish.... Mashed potatoes or Mac - n- Cheese!
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