In a large bowl, mix buttermilk, hot sauce, and salt. Add the chicken thighs, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Prepare the Coating

In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

Fry the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly. Fry the chicken in batches for about 10-12 minutes on each side or until golden and cooked through.

Make the Honey Hot Sauce

In a small saucepan, combine honey and additional hot sauce. Heat over low until warmed. Toss the fried chicken in the honey hot sauce before serving.

Candied Yams

Prepare Sweet Potatoes

Preheat the oven to 350°F (175°C). In a baking dish, layer the sweet potato slices.

Add Sweetener

In a saucepan, melt butter, then stir in brown sugar, cinnamon, nutmeg, and vanilla extract. Pour this mixture over the sweet potatoes.

Bake

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the yams are tender and caramelized.

Collard Greens

Sauté Aromatics

In a large pot, heat a splash of oil over medium heat. Add diced onion and minced garlic, cooking until softened.

Cook the Greens

Add chopped collard greens to the pot along with vegetable broth, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover and simmer for about 30 minutes until greens are tender.