Maindish - Southern Fried Chicken with Collard Greens recipes
Author: Vivian Wilson
Get Fried Chicken with "Creamed" Corn and Quick Collard Greens Recipe from Food Network When Southern homecooking tastes this good, you'll have trouble sticking to just one helping. You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds.
Fried Chicken with "Creamed" Corn and Quick Collard Greens
Get Fried Chicken with "Creamed" Corn and Quick Collard Greens Recipe from Food Network
Provided by: Food Network
Total time: 480 minutes
Cook time: 90 minutes
Yields: 4 servings
Number of ingredients: 28
Provided by: Food Network
Total time: 480 minutes
Cook time: 90 minutes
Yields: 4 servings
Number of ingredients: 28
Ingredients:
- 1 cup plus 2 tablespoons kosher salt
- 1/4 cup black peppercorns
- 2 tablespoons sugar
- 2 fresh bay leaves
- 2 cloves garlic
- 1/2 yellow onion, sliced thin
- 4 skin-on, boneless chicken breasts with drummettes (lower part of the wing) attached
- 8 cups canola oil
- 3 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 1 tablespoon celery seeds
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 3 cups buttermilk
- 6 ears fresh corn
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cups chicken stock
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 tablespoon sherry vinegar
- 1 teaspoon sugar
- 2 cups chicken stock
- 2 bunches collard greens, stemmed and coarsely chopped
- Kosher salt
- Freshly ground black pepper
How to cook:
- For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot. Remove from the heat, add 8 cups crushed ice and stir until cool. Taste to check if it is too salty, adding more water if necessary. Add the chicken to the brine and refrigerate for 6 hours.
- For the "creamed" corn: Allow yourself a large working surface. Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere. Using the back of your knife, scrape the cobs to extract the "milk" into a bowl.
- In medium saute pan, heat the olive oil until almost smoking. Add the onions and cook until lightly caramelized. Add the corn kernels and "milk" and cook until tender, 5 to 7 minutes. Remove from the heat.
- In a blender, pulse half of the corn with the stock to achieve a coarse consistency. Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness. Season with salt and pepper.
- In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper. Pour the buttermilk into another medium mixing bowl.
- Remove the chicken from the brine and pat dry. Designate one hand the wet hand and one hand the dry hand. Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand). Shake off the excess flour and put the chicken on a plate to dry. Repeat with the remaining breasts.
- Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking. Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes. Transfer to paper towels to rest for 5 minutes.
- For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat. Add the onions and cook until caramelized. Add the sherry vinegar and sugar and cook for 1 minute. Deglaze with half of the stock, reducing for 2 minutes. Add the collards in two batches and saute for 3 minutes, stirring occasionally. Add the remaining stock and season with salt and pepper.
- Serve the chicken with the collard greens and corn.
Tags:
How to Make Fried Chicken and Collard Greens
This video illustrates the steps of cooking
fried chicken
,
collard greens
, and cornbread.Seasoned Flour- 2 cups flour- 1 tbs cayenne pepper- 1 tbs paprika
Southern Fried Chicken with Collard Greens
When Southern homecooking tastes this good, you'll have trouble sticking to just one helping.
Yields: 4 servings
Cuisine: American,Southern
Number of ingredients: 9
Yields: 4 servings
Cuisine: American,Southern
Number of ingredients: 9
Ingredients:
- 6 clove garlic
- 1 c. buttermilk
- 1 tsp. freshly ground pepper
- 1 tsp. Salt
- 1 chicken
- 1 c. all-purpose flour
- 1 1/2 c. vegetable oil
- 1 1/2 tbsp. vegetable oil
- 2 lb. collard greens
How to cook:
- Crush 4 cloves garlic through garlic press and combine with buttermilk and 3/4 teaspoon pepper in large, resealable food storage bag. Add chicken; seal bag. Turn bag to coat chicken. Marinate in refrigerator at least 3 hours, or preferably overnight.
- Remove chicken from buttermilk mixture but do not dry. Season pieces all over with 1/2 teaspoon salt, then toss, a few pieces at a time, in flour to coat completely.
- Heat 1 1/2 cups oil in a heavy 12-inch skillet, preferably cast iron, or a deep fryer to 370 degrees F. Place chicken, skin side down, in hot oil. Cover pan; fry 15 minutes. Uncover; carefully turn pieces with tongs. Fry, uncovered, 16 to 20 minutes longer, until chicken is golden brown and juices run clear when pierced. Drain on paper towel.
- While chicken cooks, rinse greens and drain off excess water (leave wet). Mince remaining 2 garlic cloves. Place greens and 1/2 cup water in Dutch oven and bring to a boil; cover pot. Simmer 6 minutes, tossing twice, until greens are wilted. Uncover; cook, tossing, until water has evaporated. Add 1 1/2 tablespoons remaining oil, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing greens with tongs, 3 minutes, or until just tender (should be slightly chewy). Serve with chicken.
Sautéed Spring Greens with Bacon and Mustard Seeds
You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds. Slideshow: Recipes for Spring Produce
Provided by: Grace Parisi
Total time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Provided by: Grace Parisi
Total time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
- 2 ounces thick-cut bacon, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 hot red chile, seeded and finely chopped
- 1 tablespoon yellow mustard seeds
- 1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
- Salt
- Freshly ground pepper
- 1 tablespoon white wine vinegar
How to cook:
- In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
