Poogan's Famous Bone-in Fried Chicken Recipe

Brine/Marinate (buttermilk bath)

In a large bowl, whisk together buttermilk and 2 tablespoons hot sauce. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate at least 4 hours or ideally overnight. This tenderizes and seasons the meat.

Prepare dredge

In a shallow dish combine flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, smoked paprika, garlic powder, onion powder and cayenne. In a second shallow bowl whisk eggs with 1/2 cup whole milk until smooth (egg wash).

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece first in the flour mixture (pressing to adhere), then in the egg wash, then again in the flour mixture for a double-coated crust. Place on a wire rack and let rest 15–20 minutes to set the crust.

Fry

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1"–1.5" (about 1.5–2 cups depending on vessel). Heat oil over medium-high until it reaches 330–350°F (use a thermometer). Fry chicken in batches without crowding: start skin-side down and cook 12–15 minutes per batch, turning occasionally, until crust is deep golden brown and internal temperature reaches 165°F near the bone. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet pan to drain; keep warm in a 200°F oven if needed.

Rest

Let the chicken rest 5 minutes before serving so juices redistribute and crust firms.

If using dried black-eyed peas, place peas in a bowl, cover with water, soak 4–6 hours or overnight. Drain. (If using canned, skip soaking.)

In a medium saucepan, melt butter over medium heat. Add diced country ham and sauté 2–3 minutes until it renders its fat and starts to brown. Add chopped onion and cook until soft and translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.

Add the rinsed rice and stir to coat for 1 minute. Add the black-eyed peas, chicken stock, thyme, bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low, cover, and cook until rice is tender and peas are cooked through, about 18–22 minutes (if using pre-cooked/canned peas, 12–14 minutes should be sufficient).

Remove from heat, discard bay leaf, fluff with a fork and adjust seasoning. Keep warm until plating.

Prepare the greens: wash thoroughly to remove grit, stack leaves, roll and slice into 1" strips. Pat dry.

In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped country ham (or ham hock pieces) and sauté 2–3 minutes to render fat. Add sliced onion and cook until softened, about 4 minutes. Add minced garlic and red pepper flakes and cook 30 seconds more.

Add the collard greens in batches, allowing them to wilt slightly before adding more. Pour in 1 cup chicken stock (or water) and add apple cider vinegar and 1/2 tsp kosher salt. Bring to a simmer, then reduce heat to low, cover and braise until greens are tender, 20–30 minutes, stirring occasionally. Adjust seasoning with more vinegar or salt if desired.

In a small saucepan over low heat, combine honey, 1 tsp apple cider vinegar and crushed red pepper flakes. Warm gently until honey thins and flavors meld, about 2–3 minutes—do not boil. Taste and add hot sauce if extra heat is desired and a pinch of salt to balance. Keep warm or let cool to room temperature to drizzle.

On each plate, spoon a generous scoop of Hoppin' John and a portion of collard greens. Place 2 pieces of the fried chicken atop or beside the sides. Drizzle hot honey over the chicken (or serve on the side). Garnish with chopped parsley and a lemon wedge. Serve immediately while chicken is hot and crispy.