Country Fried Chicken Recipe
Free range airline chicken breast, lobster mac & cheese, collard greens
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Ingredients
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Chicken
Lobster Mac & Cheese
Collard Greens
Method
Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Mix well. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, add the flour and season with additional salt, paprika, and black pepper if desired. Mix well.
- 3
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, shaking off the excess. Carefully place the chicken in the hot oil. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Lobster Mac & Cheese
- 4
Cook the Pasta
In a large pot of boiling salted water, cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
- 5
Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2 minutes. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer and stir in the cheddar and Gruyère cheese until melted. Season with salt and black pepper.
- 6
Combine and Bake
In a large bowl, combine the cooked macaroni, lobster meat, and cheese sauce. If desired, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20 minutes until golden brown and bubbly.
Collard Greens
- 7
- 8
Cook the Collard Greens
Add the chopped collard greens to the pot, stirring well to coat in the oil. Pour in the vegetable broth, season with salt and black pepper, and bring to a boil. Reduce heat and simmer for about 30 minutes, until the greens are tender.