Fried Chicken Recipe
Buttermilk brined, served with collard greens
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Ingredients
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For the Fried Chicken
For the Collard Greens
Method
For the Fried Chicken
- 1
Brine the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare for Frying
When ready to cook, remove the chicken from the brine and allow excess liquid to drip off. In a shallow dish, place the all-purpose flour and season with additional salt, black pepper, and paprika if desired.
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat. The oil should reach 350°F (175°C).
- 4
Dredge and Fry the Chicken
Coat each piece of chicken in the seasoned flour, shaking off the excess. Carefully place the chicken in the hot oil, a few pieces at a time to avoid overcrowding. Fry for 12-15 minutes or until golden brown and cooked through, turning occasionally to ensure even cooking. Use a meat thermometer; the internal temperature should reach 165°F (74°C).
- 5
Drain and Rest
Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let it rest for at least 5 minutes before serving.
For the Collard Greens
- 6
- 7
- 8
Add Broth and Seasoning
Pour in the chicken broth and add the red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce the heat to low and cover the pot.
- 9
Simmer
Let the collard greens simmer for 30-40 minutes until tender, stirring occasionally. Adjust seasoning to taste.
- 10
Serve
Serve the collard greens hot alongside the fried chicken.