Comfort Southern Recipe

Preheat oven

Heat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch baking pan in the oven to warm while you make the batter.

Whisk cornmeal, flour, sugar, baking powder and salt together in a large bowl until evenly combined.

In a separate bowl, whisk buttermilk, egg and melted butter (or bacon drippings) until smooth.

Pour wet ingredients into dry, stirring just until combined. Do not overmix; a few lumps are fine.

Carefully remove the hot skillet from the oven and swirl 1 tsp butter or a little oil to coat the bottom. Pour batter into the hot skillet and smooth the top.

Bake for 18–22 minutes, until top is golden and a toothpick inserted near center comes out clean. Let rest 5 minutes, then slice and keep warm.

Rinse collard greens thoroughly to remove grit. Stack leaves, roll and slice crosswise into 1-inch ribbons. Pat dry.

Heat 2 tbsp oil in a heavy Dutch oven or large pot over medium heat. Add diced onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add the smoked ham hock (or turkey leg) to the pot, then add chopped collards in batches, stirring to wilt slightly as you add more.

Pour in chicken stock, apple cider vinegar and add brown sugar, crushed red pepper, salt and black pepper. Bring to a gentle simmer.

Reduce heat to low, cover partially, and braise for 45–60 minutes, stirring occasionally, until greens are tender and flavors meld. If liquid reduces too much, add a splash more stock or water.

Taste and adjust seasoning with more salt, pepper, or a little extra vinegar if desired. Remove ham hock, shred meat and return to greens before serving.

Trim any excess fat from chicken thighs. Pat dry with paper towels.

In a large bowl or zip-top bag, combine 1 cup buttermilk and 1 tsp hot sauce (if using). Submerge the chicken thighs in the marinade, cover and refrigerate at least 2 hours or up to overnight. This tenderizes and seasons the meat.

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a shallow dish, combine 1.5 cups flour, paprika, garlic powder, onion powder, 2 tsp salt, 1 tsp black pepper and cayenne (if using). Mix well.

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1/3 inch and warm over medium heat until shimmering and a thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles steadily, it's ready.

Remove chicken from marinade, letting excess drip off. Dredge each thigh thoroughly in the seasoned flour, pressing to help the coating adhere. Shake off excess.

Working in batches so you don't crowd the pan, add chicken thighs skin-side down to the hot oil. Fry 6–8 minutes per side, adjusting heat to maintain roughly 325–350°F, until crust is deep golden brown and an internal thermometer reads 165°F (74°C). Total cook time will depend on thickness.

Transfer cooked thighs to a wire rack set over a baking sheet to keep crisp while finishing remaining pieces. Reserve 3 tbsp of the drippings and pan fond for the gravy; discard or reserve excess oil safely.

After removing most oil and leaving about 3 tbsp of drippings in the skillet, place the pan over medium heat. Sprinkle 2 tbsp flour into the drippings and whisk constantly, cooking 1–2 minutes until the roux turns a light golden brown and the raw flour smell cooks out.

Slowly whisk in 2 cups chicken stock, scraping up browned bits from the bottom of the pan. Bring to a simmer and cook until gravy thickens, 3–5 minutes.

Stir in 2 tbsp heavy cream if using for a silkier texture. Taste and adjust seasoning with salt and pepper. If gravy is too thick, whisk in a splash more stock. If too thin, simmer a bit longer.

Strain gravy through a fine-mesh sieve if you prefer a smooth sauce. Serve hot alongside the fried chicken and spoon over cornbread or greens as desired.