Southern Style Recipe

Marinate

Trim any excess skin/fat from chicken pieces. In a large bowl, whisk together buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or overnight for best flavor and tenderness.

Prep dredge

In a shallow wide bowl or rimmed baking sheet, combine 3 cups flour, cornstarch, smoked paprika, garlic powder, onion powder, dried thyme, cayenne, 2 tsp kosher salt, and 1 tsp black pepper. Whisk to blend evenly.

Egg wash

In a separate bowl whisk together eggs and 1/2 cup milk until smooth.

Dredge and rest

Remove one piece of chicken from the buttermilk (let excess drip back into bowl). Dredge in the seasoned flour mixture, then dip into the egg wash, and return to the flour for a second coat. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust. Repeat with remaining pieces.

Heat oil

In a heavy Dutch oven or large deep skillet, pour enough vegetable oil to reach about 2 inches up the side (about 1.5 L total depending on vessel). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles and browns slowly, oil is ready.

Fry

Fry chicken in batches without crowding, skin-side down first, adjusting heat to maintain 325–350°F. Cook thighs and drumsticks 12–16 minutes, turning once, until golden brown and internal temperature reaches 165–175°F near the bone. Smaller pieces may cook faster. Use a slotted spoon or tongs to transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if needed.

Season and serve

Immediately season fried pieces with a light sprinkle of salt. Serve warm with optional hot honey or lemon wedges on the side.

Prepare greens

Wash collard greens thoroughly, stack leaves, fold and slice into 1-inch ribbons. Remove and discard thick central stems.

Render ham flavor

In a large heavy pot over medium heat, add ham hock (or diced smoked bacon) and cook 3–4 minutes until fragrant. If using bacon, render until edges are browned. Add 1 tablespoon butter and diced onion; sauté 5–6 minutes until softened and translucent.

Build braise

Add minced garlic and cook 30 seconds until aromatic. Stir in brown sugar, crushed red pepper, apple cider vinegar, chicken stock, salt, and black pepper. Bring to a simmer.

Cook greens

Add collard greens in batches, stirring to wilt each batch before adding more. Reduce heat to low, cover partially, and simmer gently 35–45 minutes until greens are tender and flavors concentrated. Stir occasionally and add a splash of water or more stock if pot looks dry.

Finish

Taste and adjust seasoning with salt, vinegar, or a pinch more sugar. Remove ham hock, shred any meat and return to pot if desired for extra richness. Stir in remaining 1 tablespoon butter just before serving for a glossy finish.

Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Mix dry ingredients

In a large bowl, whisk together 3 cups flour, baking powder, baking soda, and 1 tsp salt.

Cut in butter

Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, cut butter into the flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining (this creates flaky layers).

Add buttermilk

Make a well in the center and pour in cold buttermilk. Stir gently with a fork until the dough just holds together—do not overmix. If dough is too dry, add up to 2 tablespoons more buttermilk.

Shape and bake

Turn dough onto a lightly floured surface, gently fold 2–3 times to bring it together, and pat to about 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut rounds, pressing straight down (don’t twist). Re-roll scraps and cut additional biscuits. Place on prepared sheet, close together for taller sides or spaced for crisp sides. Brush tops with a little extra buttermilk if desired.

Bake & finish

Bake 12–15 minutes until golden brown on top. If using, warm honey and brush biscuits lightly just out of the oven, or serve honey on the side.

Arrange a warm biscuit, 1–2 pieces of buttermilk fried chicken, and a generous scoop of collard greens on each plate. Drizzle hot honey over chicken if desired and serve with lemon wedges. Leftover chicken can be refrigerated for up to 3 days; collards keep 3–4 days refrigerated.