Sunday Supper Recipe
Collard green jus base, popcorn chicken, collard greens, smoked gouda, and cheddar
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Ingredients
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Ingredients
Method
Cooking Instructions
- 1
Prepare the Collard Greens
In a large pot, heat a little oil over medium heat. Add chopped onion and minced garlic, cooking until softened. Add collard greens and chicken broth, cover and simmer for 30 minutes until greens are tender.
- 2
Prepare the Popcorn Chicken
In a bowl, marinate the diced chicken in buttermilk for at least 30 minutes. In another bowl, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Heat vegetable oil in a deep pan. Dredge marinated chicken in the flour mixture and fry in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
- 3
Assemble the Dish
Once the collard greens are cooked, serve them as a base on a plate. Top with popcorn chicken and sprinkle with smoked gouda and cheddar cheeses. You can broil the dish for a few minutes to melt the cheese if desired.