Off-site Buffet Recipe

Marinate

In a large container, combine 6 cups buttermilk and 2 tbs hot sauce. Add 10 pieces of chicken, cover, and refrigerate at least 4 hours or preferably overnight to tenderize and flavor.

Prepare dredge

In a wide, shallow pan mix 6 cups all-purpose flour, 3 tbs salt, 2 tsp black pepper, 2 tsp smoked paprika, 2 tsp garlic powder, and 1 tsp onion powder. Whisk to combine.

Heat oil

Fill a deep fryer or large heavy pot with vegetable oil to reach 2–3 inches depth (about 2 liters). Heat to 340°F (170°C) for cooking; for crisper crust you can finish at 350–360°F. Use a thermometer to maintain temperature.

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing so coating adheres. Shake off excess and set on a rack for 10 minutes to form a tacky crust. Fry chicken in batches without crowding: cook 12–15 minutes for dark pieces and 15–18 minutes for larger breasts, turning once, until internal temp reaches 165°F (74°C) and crust is golden. Maintain oil temp between 320–350°F. Drain on wire rack set over sheet pans.

Hold for buffet

Keep fried chicken warm in a low oven (200–225°F / 95–110°C) on racks so crust stays crisp. For transport, pack in shallow hotel pans lined with parchment and ventilated lid or foil tent to avoid excess steam.

Sauté aromatics

In a large heavy pot, heat 2 tbs olive oil over medium heat. Add 1 cup diced yellow onion and sauté until soft and translucent, 6–8 minutes. Add 4 minced garlic cloves and cook 30 seconds until fragrant.

Add ham hock and liquids

Add 1 smoked ham hock to the pot and pour in 2 cups chicken stock. Stir in 2 tbs apple cider vinegar, 1 tbs brown sugar, 0.5 tsp red pepper flakes, 1 tsp salt and 0.5 tsp black pepper.

Braise greens

Add 4 cups chopped collard greens, nestling them into the liquid. Cover and simmer gently over low heat 35–45 minutes until greens are tender and flavors meld. Taste and adjust seasoning. Remove ham hock, shred meat and return to greens if desired.

Hold for service

Keep warm in an insulated pan or low oven (about 200°F). For transport, pack in deep hotel pans sealed and reheat to steaming before service.

Cook pasta

Bring a large pot of salted water to a boil. Add 1.5 lbs elbow macaroni and cook 1–2 minutes less than package directions (about 7–8 minutes) until very al dente. Drain and toss with 1 tbs olive oil to prevent sticking.

Make roux and béchamel

In the same pot, melt 6 tbs unsalted butter over medium heat. Whisk in 0.75 cups flour and cook 1–2 minutes to remove raw flour taste. Slowly whisk in 4 cups whole milk, bringing to a simmer and thickening until a smooth sauce coats the back of a spoon.

Add cheeses

Remove sauce from heat and whisk in 4 cups shredded sharp cheddar, 2 cups shredded colby jack, and 4 oz cream cheese until smooth. Stir in 1 tsp dry mustard, 1.5 tsp salt and 1 tsp black pepper.

Combine and bake (optional)

Fold cooked pasta into cheese sauce until coated. Transfer to shallow hotel pans or a 9x13 pan. If topping, toss 1 cup panko breadcrumbs with 2 tbs olive oil and sprinkle over top. Bake at 350°F for 20 minutes until bubbly and topping golden. For buffet hold, cover with foil and keep at 140°F+ in warming cabinet.

Mix dry and wet

Preheat oven to 425°F. In a bowl whisk 2 cups cornmeal, 1 cup flour, 0.25 cups granulated sugar, 1 tbs baking powder and 1 tsp salt. In another bowl whisk 2 cups buttermilk, 2 large eggs, and 4 tbs melted butter.

Combine and bake

Stir wet into dry until just combined. Pour batter into a greased 9x13 pan or two 8x8 pans. Bake 18–22 minutes until golden and a toothpick comes out clean. Cool slightly, then cut into squares for buffet service.

Transport and hold

Wrap pans with foil for transport and reheat briefly if desired before serving.

Make dressing

Whisk together 0.5 cup olive oil, 0.25 cup red wine vinegar, 2 tsp Dijon mustard, 1 tbs honey, 1 tsp salt and 0.5 tsp black pepper until emulsified. Adjust to taste.

Toss salad

Just before service, in a large bowl combine 12 cups mixed greens, 3 cups halved cherry tomatoes, 2 cups sliced cucumber and 1 cup thinly sliced red onion. Dress lightly with vinaigrette (start with 0.5 cup dressing and add more to taste) and toss. For buffet leave dressing on the side in a dispenser to prevent soggy greens.

Serve 1 cup hot sauce and 4 cups bread-and-butter pickles in bowls or jars alongside the fried chicken and cornbread. Keep chilled or at room temp as appropriate. Label condiments for guests.