Soul Food Recipe

Marinate

In a large bowl combine the chicken pieces, buttermilk and 1 tablespoon of the hot sauce. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Prepare dredge

In a wide shallow dish whisk together 2 cups flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne, 2 tsp salt and 1 tsp black pepper until evenly combined.

Dredge chicken

Remove each piece of chicken from the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture. For an extra-crispy crust double-dip: after first coat, briefly return to buttermilk then recoat in flour mix.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 325-350°F (use a thermometer) or a small piece of bread sizzles and browns slowly.

Fry

Fry chicken in batches (do not overcrowd) turning occasionally, about 12-18 minutes depending on piece size, until crust is deep golden and internal temperature reaches 165°F for breasts and 175°F for dark meat. Adjust heat as needed to maintain oil temperature.

Rest

Transfer fried chicken to a wire rack set over a sheet pan and tent loosely with foil for 10 minutes to rest and keep crisp.

Prep greens

Remove tough stems from collard leaves and stack, then roll and slice into 1/2-inch ribbons. Rinse thoroughly to remove grit and drain.

Sauté aromatics

In a large heavy pot heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until softened, 4-5 minutes. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.

Simmer with ham hock

Add the smoked ham hock (or turkey leg) and the chopped collards to the pot. Pour in 3 cups broth and bring to a simmer. Add 2 tablespoons apple cider vinegar, 1 tsp salt and 1/2 tsp black pepper. Cover and simmer gently for 45-60 minutes until greens are tender and flavors meld.

Finish

Taste and adjust seasoning with more vinegar, salt or pepper as desired. Remove ham hock, shred meat and return to pot if desired before serving.

Cook pasta

Bring a large pot of salted water to a boil and cook 8 oz elbow macaroni until just shy of al dente (about 1 minute less than package instructions). Drain and set aside.

Make roux

In the same pot melt 3 tbsp butter over medium heat. Sprinkle in 2 tbsp flour and whisk to form a smooth paste. Cook 1-2 minutes to remove raw flour taste.

Make cheese sauce

Gradually whisk in 2 cups milk, stirring until smooth and slightly thickened, about 3-5 minutes. Stir in dry mustard, 1 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in shredded cheddar and monterey jack until melted and smooth.

Combine and bake (optional)

Fold the drained pasta into the cheese sauce until evenly coated. If you want a crisp top, transfer to a baking dish, mix 1/2 cup panko with 1 tsp olive oil and sprinkle over top, then bake at 375°F for 12-15 minutes until bubbly and golden. Otherwise serve straight from the pot.

Preheat and prepare pan

Preheat oven to 425°F. Grease an 8-inch square pan or a 9-inch cast-iron skillet.

Mix batter

In a bowl whisk together 1 cup cornmeal, 1 cup flour, 2 tbsp sugar, 1 tsp baking powder and 1/2 tsp salt. In another bowl beat 1 egg with 1 cup milk and 3 tbsp melted butter. Stir wet into dry just until combined; do not overmix.

Bake

Pour batter into prepared pan and bake 18-22 minutes until golden and a toothpick inserted into center comes out clean. Cool slightly, then slice and serve warm with butter or honey.

Arrange pieces of fried chicken with a scoop of macaroni & cheese, a serving of collard greens and a wedge of warm cornbread. Offer hot sauce and honey at the table to taste.