Southern Recipe

Marinate

In a large bowl, combine 3 cups buttermilk and 2 tbs hot sauce. Whisk in 2 large eggs until smooth. Add the chicken pieces, submerging them, and cover. Refrigerate for at least 4 hours or preferably overnight to tenderize and flavor the meat.

Prepare dredge

In a large shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 2 tsp paprika, 1.5 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper and 1 tsp baking powder. Mix well so spices are evenly distributed.

Dredge the chicken

Remove one piece of chicken at a time from the marinade, allowing excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing flour onto the surface to build a good coating. For extra crunch, double-dip: after first dredge, briefly return to leftover buttermilk mix, then dredge again in the flour. Place dredged pieces on a wire rack and let rest 10–15 minutes to help the crust set.

Heat oil

In a deep heavy-bottomed skillet or Dutch oven, pour enough vegetable oil to come about 1.5 inches up the side (approximately 1 liter). Heat over medium-high until the oil reaches 340–350°F (170–177°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles steadily but doesn't burn immediately, the oil is ready.

Fry

Carefully add chicken pieces in a single layer, not overcrowding the pan. Fry for 12–15 minutes for dark meat pieces (thighs/drumsticks), turning occasionally for even browning. Maintain oil temperature between 320–350°F; adjust heat as needed. Use a probe thermometer to check doneness—internal temperature should reach 165°F (74°C). Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. If finishing multiple batches, keep cooked pieces in a 200°F (95°C) oven to stay warm and crisp.

Optional glaze

If using the honey hot sauce, whisk together 1/4 cup hot sauce, 2 tbs honey and 1 tbs melted butter. Brush lightly over hot fried chicken for a sweet-spicy finish, or serve on the side for dipping.

Prepare greens

Wash collard greens thoroughly to remove grit. Remove and discard (or save for stock) tough stems, then stack leaves, roll tightly, and slice into 1/2–1 inch ribbons.

Cook bacon and aromatics

In a large sauté pan over medium heat, add diced bacon and cook until the fat renders and edges are crisp, about 6–8 minutes. Using a slotted spoon, remove most of the bacon onto a paper towel, leaving about 1–2 tbs fat in the pan. Add 1 cup diced yellow onion and sauté until translucent, about 4 minutes. Add 3 cloves minced garlic and cook until fragrant, 30–45 seconds.

Simmer greens

Add the chopped collard greens to the pan (they will seem bulky at first). Pour in 1 cup chicken or vegetable broth and 1 tbs apple cider vinegar. Stir to combine, cover, and reduce heat to medium-low. Simmer, stirring occasionally, until greens are tender, 20–25 minutes. If the pan becomes dry, add a splash more broth.

Finish creamy

Uncover and stir in 1/2 cup heavy cream, reserved crisped bacon, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp crushed red pepper flakes. Cook an additional 3–5 minutes to meld flavors and slightly thicken. Taste and adjust seasoning with more salt, pepper, or vinegar if desired.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbs baking powder, 1/2 tsp baking soda and 1 tsp salt.

Cut in butter

Using a pastry cutter or your fingertips, quickly cut 12 tbs (1.5 sticks) of cold cubed butter into the dry ingredients until the mixture resembles coarse cornmeal with pea-sized bits of butter remaining. Keep the butter cold to ensure flaky layers.

Add buttermilk and shape

Pour in 1 1/4 cups cold buttermilk and gently fold with a spatula until a shaggy dough forms. Turn dough out onto a lightly floured surface and gently pat to about 1-inch thickness—do not overwork. Fold the dough onto itself 2–3 times to create layers then pat again to 1-inch thickness. Use a 2.5-inch round cutter to cut biscuits, pressing straight down (do not twist) to preserve lift. Re-roll scraps once to cut remaining biscuits.

Bake and finish

Place biscuits on the prepared sheet close enough that they just touch (this helps shoulders rise tall), brush tops with 2 tbs melted butter, and bake 12–15 minutes until golden brown on top. Remove from oven and brush once more with any remaining melted butter. Serve warm.

Divide biscuits among 4 plates (or 4–6 depending on portioning). Arrange 2 pieces of fried chicken per plate beside a generous scoop of creamy collard greens. If desired, drizzle or brush a little honey hot sauce over the chicken or serve the sauce on the side. Offer extra hot sauce, pickles, or honey for guests to customize.