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Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Suggested Wine Pairing: House of Brown Chardonnay, Misfits and Mavens Pinot Noir, Cote de Roses Rosé. Alabama White Sauce, Smoked Ham Hock Collard Green.

In a large bowl or container, whisk together the buttermilk, 2 tbs kosher salt, 1 tbs sugar, 2 tbs hot sauce, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp black pepper until combined.

Pat the chicken pieces dry with paper towels. Submerge the chicken fully in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight (8–12 hours) to tenderize and flavor.

In a large shallow dish or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp paprika, 1/2 tsp cayenne, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Mix thoroughly to distribute spices.

In a medium bowl, beat 2 eggs with 1/2 cup whole milk and 1 tsp hot sauce until smooth. This will be the egg wash to help the dry coating adhere.

Remove marinated chicken from refrigerator. Working with one piece at a time, shake off excess buttermilk, dip into the egg wash, then transfer to the flour mixture. Press the flour firmly onto the chicken, ensuring full coverage. For extra-crisp double coating (optional): after the first coat, return the piece to the egg wash, then back into the flour mixture and press again.

In a deep Dutch oven or heavy-bottomed pot, pour enough oil to reach approximately 2–2.5 inches up the side (about 1.5–2 L depending on pot). Heat oil over medium-high heat to 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily.

Working in batches to avoid crowding, carefully lower coated chicken pieces into the hot oil, skin-side down first. Maintain an oil temperature of 320–350°F (160–175°C); adjust heat as needed. Fry bone-in pieces 12–18 minutes depending on size (thighs and legs longer), turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Smaller pieces (wings) will take less time.

Use a spider or tongs to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Keep finished pieces in a 200°F (95°C) oven to hold while you finish remaining batches.

While chicken fries or while holding, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tsp prepared horseradish, 1 tbs lemon juice, 1/2 tsp sugar, 1/2 tsp kosher salt and 1/2 tsp black pepper in a small bowl until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to serve.

Heat 1 tbsp olive oil in a large heavy pot over medium heat. Add the diced onion and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–60 seconds until fragrant. Add the smoked ham hock and pour in 2 cups chicken stock (or water). Bring to a simmer, cover, and simmer gently for 25–30 minutes to let the ham hock release flavor.

Add the chopped collard greens in batches, stirring to wilt. Once all are in the pot, add 2 tbsp apple cider vinegar, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/2 tsp black pepper. Cover and simmer over low heat for 25–35 minutes until greens are tender. Taste and adjust seasoning. Remove ham hock, shred any meat and return to pot or discard bone.

Arrange hot fried chicken pieces on a platter or individual plates. Spoon or place a small bowl of Alabama White Sauce alongside. Serve collard greens family-style beside the chicken.

Garnish chicken and collards with finely chopped parsley and provide lemon wedges for squeezing over chicken. Serve immediately with suggested wine pairings: House of Brown Chardonnay, Misfits and Mavens Pinot Noir, or Cote de Roses Rosé.

buttermilk

kosher salt

granulated sugar

hot sauce (Frank's or similar)

garlic powder

onion powder

black pepper

whole chicken, cut into 10 pieces (or 8 pieces)

all-purpose flour

cornstarch

paprika (sweet or smoked)

cayenne pepper

granulated garlic

dried thyme

dried oregano

freshly ground black pepper

large eggs

whole milk

hot sauce

peanut oil or vegetable oil

mayonnaise

apple cider vinegar

prepared horseradish

lemon juice

fresh collard greens, stemmed and chopped

smoked ham hock

yellow onion, medium, diced

garlic cloves, minced

chicken stock or water

red pepper flakes

olive oil

finely chopped parsley

lemon wedges

TKC Fried Chicken

Make TKC Fried Chicken Recipe in just 3h . Suggested Wine Pairing: House of Brown Chardonnay, Misfits and Mavens Pinot Noir, Cote de Roses Rosé. Alabama White Sauce, Smoked Ham Hock Collard Green.

TKC Fried Chicken

Descriptors

Tasting Notes

Food Pairings

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