Hot Chicken Recipe

Brine/marinate

Pat the half chicken dry with paper towels. In a bowl large enough to hold the chicken, whisk together 2 cups buttermilk, 2 tablespoons hot sauce, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 4 hours and up to overnight. This tenderizes and seasons the meat.

Bring to room temperature

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature. Reserve excess marinade for basting if desired (discard before frying).

Prepare breading

In a wide shallow bowl or rimmed sheet pan, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon smoked paprika, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon mustard powder, 1 teaspoon black pepper, and 1 1/2 teaspoons kosher salt. This mix yields a crisp, flavorful crust.

Dredge the chicken

Remove the marinated chicken and let excess buttermilk drip off. Dredge the chicken thoroughly in the flour mix, pressing the flour onto the skin and into joints so it adheres well. Place dredged chicken on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour neutral frying oil into a deep heavy skillet or Dutch oven to a depth of about 1 1/2 inches (roughly up to 1 liter in the ingredient list). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle immediately.

Fry the chicken

Carefully lower the chicken, skin side down, into hot oil. Fry the half chicken for about 10–12 minutes per side, adjusting heat to maintain 325–350°F. Fry until the crust is deep golden brown and the internal temperature registers 165°F (74°C) in the thickest part of the thigh without touching bone. Depending on size, total frying time will be about 20–30 minutes.

Drain and rest

Transfer the fried chicken to a wire rack set over a sheet pan to drain and rest for 5–7 minutes. While still hot, proceed with the hot coating (sauce-butter finish).

Make hot sorghum butter

In a small skillet over low heat, melt 3 tablespoons unsalted butter. Stir in 3 tablespoons sorghum syrup and 1/2 teaspoon additional cayenne (adjust to taste). Warm gently until combined and glossy. Remove from heat.

Coat the chicken

Brush or spoon the warm sorghum-butter mixture over the fried chicken, coating the skin evenly to create a sweet-spicy glaze. If you prefer more heat, brush an extra teaspoon or two of hot sauce mixed into the sorghum butter.

Prepare aromatics and ham

Heat 1 tablespoon olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Add the smoked ham hock (or chopped bacon) and cook 2–3 minutes more until fragrant. If using ham hock, brown briefly to render some fat.

Add garlic and greens

Add the minced garlic and cook for 30 seconds until aromatic. Add the sliced collard greens in batches, wilting them down as you go.

Simmer

Pour in 2 cups chicken stock, 2 tablespoons apple cider vinegar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Stir to combine, bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 25–30 minutes until the greens are tender and flavors meld. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. If using a ham hock, remove it, shred any meat, and return meat to the pot.

Make batter

In a medium bowl, whisk together 1 cup stone-ground cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. In a separate bowl whisk 1 cup buttermilk, 1 egg, and 2 tablespoons melted butter. Pour wet into dry and stir until just combined; the batter should be thick but pourable. Rest 10 minutes to hydrate the cornmeal.

Cook cakes

Heat a cast-iron skillet over medium heat and coat lightly with 1 teaspoon vegetable oil and a small pat of butter. Spoon about 1/3 to 1/2 cup batter per cake into the skillet, spreading slightly to form 1/4–1/2-inch-thick pancakes. Cook until edges set and bubbles form on top, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep warm in a low oven (200°F/95°C) while finishing the rest.

Assemble

On each plate, place a warm hoe cake. Top with a generous scoop of collard greens to one side. Nestle the glazed half chicken alongside or atop the hoe cake so the sorghum glaze can drizzle onto it.

Garnish and serve

Drizzle an extra tablespoon or two of sorghum syrup over the chicken or hoe cake if desired, and scatter pickled jalapeño slices and chopped parsley or scallions. Serve with lemon wedges on the side. Serve hot.