Southern So Southern Recipe

Brine/Marinate

In a large bowl combine 3 cups buttermilk, 2 tbs hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add the 8 chicken pieces, submerge, cover and refrigerate at least 4 hours or preferably overnight. This tenderizes and seasons the meat.

Dredge

Whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp cayenne in a wide shallow dish. Remove chicken from buttermilk, letting excess drip back into bowl. Working in batches, coat each piece thoroughly in the flour mixture, pressing to adhere. Place on a rack and let rest 10–15 minutes to form a tacky crust.

Fry

In a large heavy skillet or Dutch oven, pour enough vegetable oil to come 1–1.5 inches up the side and heat to 325–350°F (use thermometer). Add chicken pieces skin-side down (do not crowd) and fry 12–15 minutes per side for bone-in thighs/drumsticks, turning as needed so crust browns evenly and internal temperature reaches 165°F. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet; tent loosely with foil to keep warm. Brush with 2 tbs melted butter for sheen and extra flavor.

After frying, reserve 3 tbs of the fat in the skillet (or use 3 tbs sausage drippings). Over medium heat, add 3 tbs flour and whisk, cooking 1–2 minutes until bubbly and nutty. Gradually whisk in 2 cups whole milk and 1/2 cup half-and-half, scraping browned bits from the pan. Cook, stirring frequently, until thickened to a gravy consistency, about 6–8 minutes. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. If gravy becomes too thick, thin with a little extra milk. Keep warm until serving.

Make Dough

Preheat oven to 425°F (220°C). In a large bowl whisk 3 cups flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp kosher salt. Add 6 tbs cold cubed butter and cut in with a pastry cutter or fork until mixture resembles coarse cornmeal with pea-sized bits of butter.

Mix & Bake

Pour 1 1/4 cups cold buttermilk into the dry ingredients and fold gently until just combined (do not overwork). Turn dough onto lightly floured surface, pat to about 1-inch thickness, and fold over once to create layers. Cut with a 2.5-inch biscuit cutter, place on a baking sheet so sides touch for higher rise, and brush tops with 2 tbs melted butter. Bake 12–15 minutes until golden. Keep warm.

In a large pot over medium heat, add 1 tbs oil (or a little of the ham hock fat) and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook 30 seconds. Add the ham hock, 2 cups chicken broth, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1/2 tsp red pepper flakes and 1 tsp kosher salt. Bring to a simmer, then add the chopped collard greens in batches, stirring to wilt. Cover and reduce heat to low; simmer gently 30–40 minutes until greens are tender and flavors meld. Remove ham hock, shred any meat and return to pot (optional). Taste and adjust seasoning with salt, pepper, or more vinegar if desired.

Preheat oven to 375°F (190°C). Place 2 lb peeled and cut yams in a single layer in a baking dish. In a small saucepan melt 4 tbs butter, stir in 3/4 cup packed brown sugar, 2 tbs maple syrup, 1 tsp cinnamon, 1 tsp vanilla and 1/4 tsp salt until combined and glossy. Pour evenly over yams and toss gently to coat. Bake uncovered 35–40 minutes, stirring once halfway, until yams are tender and glaze is thick and sticky. If you prefer a slightly caramelized top, broil 1–2 minutes at end, watching closely.

Plate warm biscuits with a split biscuit topped with fried chicken and ladle creamy country gravy over or alongside. Spoon collard greens and candied yams to the side. Sprinkle chopped fresh parsley over the plate, finish with a drizzle of hot honey and a crack of fresh black pepper to taste. Serve immediately.