So Southern Recipe

Brine/Marinate

In a large bowl combine 3 cups buttermilk and 2 tbs hot sauce. Add the chicken pieces, pressing them into the liquid so they are fully submerged. Cover and refrigerate at least 4 hours or overnight. This tenderizes and seasons the meat.

Prep Dredge

In a shallow dish or large bowl whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne. Shake excess marinade from each piece of chicken then press pieces into the flour mix to fully coat. For an extra-craggy crust, return coated chicken briefly to the buttermilk (30 minutes) and re-dredge in the flour mix just before frying.

Fry

Pour 1.5 cups vegetable oil into a large heavy skillet (cast iron preferred) to a depth of about 1". Heat oil over medium-high until it reaches 350°F (175°C) or a piece of bread sizzles and browns in ~45 seconds. Fry chicken in batches without crowding, skin-side down first, for 12–15 minutes per batch, adjusting heat to maintain 325–350°F; flip halfway through. Internal temperature should reach 165–170°F for dark meat. Transfer to a wire rack set over a baking sheet and rest 8–10 minutes before serving to finish cooking and keep crust crisp.

Mix Dry Ingredients

Preheat oven to 450°F (230°C). In a large bowl whisk together 2 cups flour, 1 tbs baking powder, 1/2 tsp baking soda and 1 tsp kosher salt.

Cut in Butter

Add 1/2 cup very cold unsalted butter (grated on a box grater or cubed). Use a pastry cutter or your fingertips to work butter into the flour until the mixture resembles coarse cornmeal with pea-sized pieces of butter remaining.

Add Buttermilk

Make a well and pour in 3/4 cup buttermilk mixed with 1 tsp honey. Stir gently with a fork until dough just comes together; it will be shaggy and slightly sticky. Do not overmix.

Shape and Bake

Turn dough onto a lightly floured surface, fold a few times to bring it together, and pat to about 1" thickness. Use a 2.5" biscuit cutter (or a floured glass) to cut 6–8 biscuits without twisting the cutter (press straight down). Place biscuits close together on a baking sheet so sides touch for taller biscuits. Brush tops with 2 tsp melted butter. Bake 12–14 minutes until golden brown. Remove and keep warm.

Render Bacon

In a large saucepan or heavy skillet cook 4 slices diced bacon over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the crisp bacon pieces to a paper towel, leaving about 1–2 tbs of bacon fat in the pan for flavor.

Sauté Veggies

Add 1 diced yellow onion to the bacon fat and sauté over medium heat until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Simmer Greens

Add 1 lb sliced collard greens to the pan (they will wilt). Stir to coat with fat, then add 1 cup chicken stock, 2 tbs apple cider vinegar, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Bring to a simmer, cover and reduce heat to low. Cook 25–30 minutes until greens are tender but not mushy, stirring occasionally. Taste and adjust seasoning; stir in reserved bacon pieces before serving.

Make Sauce

In a small saucepan combine 1/4 cup hot sauce, 2 tbs honey, 1 tbs unsalted butter and 1 tsp apple cider vinegar. Warm over low heat, whisking until butter melts and sauce is glossy, about 2–3 minutes. Season with 1/4 tsp kosher salt to taste. Keep warm.

Slice or split warm biscuits horizontally. Spread about 1 tbsp mayonnaise on the bottom half of each biscuit. Top with a piece of fried chicken (thigh or drumstick meat torn to fit), 1–2 slices of pickle, and a drizzle (about 1 tbs) of honey hot sauce. Place the biscuit top and garnish with a few sliced green onions. Serve remaining collard greens on the side. Serve family-style with extra hot sauce and buttered biscuits.