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Restaurants›The Love.›Lovebird Recipe

Lovebird Recipe

Inspired by The Love.

Time1h 30m

Serves4

our buttermilk fried chicken, buttery corn grits, comeback sauce and collard greens

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Ingredients

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For the Buttermilk Fried Chicken

8 pieces chicken pieces

2 cups Buttermilk

1 1/2 cups 00 bread flour

1 tbs Watkins paprika

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Cayenne pepper

4 cups Tuscany sunflower oil

For the Buttery Corn Grits

1 cup corn grits

4 cups water

4 tbs Butter

1/2 tsp Celtic sea salt

1/2 tsp black pepper

For the Comeback Sauce

1 cup Mayonnaise

1/2 cup Ketchup

2 tbs Hot sauce

1 tbs Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1/2 tsp Celtic sea salt

For the Collard Greens

1 bunch collard greens, chopped

2 cups Vegetable broth

1 medium onion, chopped

2 tbs Garlic, minced

1/2 tsp Red pepper flakes

1/2 tsp Celtic sea salt

Method

For the Buttermilk Fried Chicken

1

Marinate the Chicken

In a large bowl, soak the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.

2

Prepare the Breading

In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

3

Coat the Chicken

Remove the chicken from the buttermilk and dredge each piece in the flour mixture, shaking off the excess.

4

Fry the Chicken

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 12-15 minutes per piece.

5

Drain

Remove the chicken and place it on a paper towel-lined plate to drain excess oil.

For the Buttery Corn Grits

6

Cook the Grits

In a saucepan, bring water to a boil. Slowly whisk in the corn grits and reduce heat to low. Cook, stirring frequently, until thickened, about 20-25 minutes.

7

Add Butter and Season

Stir in butter, salt, and black pepper until fully incorporated. Keep warm.

For the Comeback Sauce

8

Mix the Sauce

In a bowl, combine mayonnaise, ketchup, hot sauce, Worcestershire sauce, garlic powder, paprika, and salt. Mix well and refrigerate until serving.

For the Collard Greens

9

Sauté the Aromatics

In a large pot, sauté chopped onion and garlic in a little oil until softened.

10

Cook the Greens

Add chopped collard greens and vegetable broth. Season with red pepper flakes and salt. Simmer until greens are tender, about 30 minutes.