Soul & Cajun Recipe
Make Soul & Cajun Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cajun Fried Chicken
Collard Greens (Soul Side)
Buttermilk-Waffle Biscuits (Soul & Cajun Bread)
Spicy Honey Butter (Finish & Sauce)
Method
Cajun Fried Chicken
- 1
Brine and Marinate
In a large bowl combine buttermilk and 2 tablespoons hot sauce. Submerge chicken pieces, cover, and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.
- 2
Prep Coating
In a shallow dish whisk together 2 cups flour, cornstarch, 2 tablespoons Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper and 1 teaspoon salt. In a second bowl beat 2 eggs.
- 3
Dredge
Remove chicken from buttermilk, letting excess drip off. First dip each piece into beaten eggs, then press into the flour mixture to thoroughly coat. For extra crunch, repeat egg then flour for a double coat. Place coated pieces on a rack and let rest 15 minutes so the coating sets.
- 4
Fry
Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of ~1.5 inches and heat to 325°F (160°C). Fry chicken in batches without overcrowding, adjusting heat to maintain 300–325°F. Turn occasionally until deep golden and internal temperature reaches 165°F (about 12–18 minutes depending on piece size). Transfer to a wire rack over a baking sheet and tent loosely with foil to keep warm and crisp.
Collard Greens (Soul Side)
- 5
- 6
Add Smoke and Simmer
Add the smoked ham hock (or chopped bacon) and cook 2–3 minutes to render flavor. Add chopped collards, and toss to wilt slightly. Pour in 2 cups chicken stock, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1/2 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper.
- 7
Braise
Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 30–45 minutes until collards are tender and flavors have melded. Taste and adjust seasoning; remove ham hock, shred any meat and stir back into greens before serving.
Buttermilk-Waffle Biscuits (Soul & Cajun Bread)
- 8
Make Dough
Preheat oven to 425°F (220°C). In a bowl whisk 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt. Cut cold butter into flour with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
- 9
Combine Wet
In a separate bowl whisk together 1 cup buttermilk, 1 egg and 1 tablespoon honey. Pour wet into dry and stir just until combined — do not overmix. The dough should be slightly sticky.
- 10
Shape and Bake
Turn dough onto a floured surface, gently pat to about 1-inch thickness. Cut into 8 biscuits and place on a parchment-lined baking sheet. Brush tops lightly with reserved buttermilk if desired. Bake 12–15 minutes until golden brown. For a slight waffle texture, press each biscuit gently in a warm waffle iron for 20–30 seconds before baking (optional).
Spicy Honey Butter (Finish & Sauce)
- 11
Make Honey Butter
In a small bowl combine 4 tablespoons softened unsalted butter, 2 tablespoons honey, 1/2 teaspoon Cajun seasoning, 1/2 teaspoon hot sauce and 1/4 teaspoon salt. Whip until smooth and spreadable. Keep at room temperature for serving.
- 12