The Riot Recipe

Brine / Buttermilk Soak

In a large food-safe container, combine 6 cups buttermilk and 1 tablespoon hot sauce. Submerge the chicken pieces, cover, and refrigerate for 6–12 hours (overnight preferred). This tenderizes and seasons the meat.

Prep Dredge & Wet Mix

Whisk together 8 cups flour, 1 cup cornstarch, 3 tablespoons salt, 2 teaspoons black pepper, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne (if using), and 1 teaspoon baking powder in a wide shallow pan. In a separate bowl, whisk 4 eggs with 1 cup milk until combined.

Preheat Oil

Fill a deep fryer or large heavy pot with oil, leaving at least 3 inches headspace. Heat to 350°F (175°C). Use a thermometer to maintain temperature; frying in batches keeps oil around 325–350°F for safety and even cooking.

Dredge & Fry

Remove chicken from buttermilk, allowing excess to drip. Dip each piece into the egg/milk mixture, then dredge thoroughly in the flour mixture, pressing to adhere. Let coated pieces rest 10–15 minutes on a rack to set the crust. Fry in batches (do not overcrowd) 8–12 minutes for drumsticks and 12–15 minutes for thighs, turning once, until internal temperature reaches 165°F (74°C) and crust is deep golden. Maintain oil temperature and adjust heat as needed.

Drain & Keep Warm

Transfer fried chicken to a wire rack set over a sheet pan and keep warm in a 200°F oven while remaining batches cook. Lightly season with a pinch of salt immediately after frying if desired. Repeat until all 32 pieces are cooked.

Pickles

Drain jarred pickles. If using whole pickles, slice into spears or rounds and arrange on a platter to serve alongside the chicken.

Cook Pasta

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook 1.5 lbs elbow macaroni until just shy of al dente (about 7–8 minutes). Drain and set aside.

Make Cheese Sauce

In a large heavy pot over medium heat, melt 8 tablespoons butter. Whisk in 1 cup flour and cook 1–2 minutes to remove raw taste. Slowly whisk in 6 cups whole milk, a cup at a time, until smooth. Simmer, whisking, until sauce thickens (4–6 minutes). Reduce heat to low; stir in 8 cups shredded sharp cheddar and 2 cups monterey jack until melted and smooth. Season with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon dry mustard. Taste and adjust seasoning.

Assemble & Bake

Fold cooked pasta into cheese sauce until evenly coated. Transfer to a half-pan (approx 12x10 or similar). Mix 1 cup panko with 1 tablespoon olive oil and sprinkle over top. Bake at 350°F for 25–30 minutes until bubbly and topping is golden. Remove and let rest 10 minutes before serving.

Prepare Greens

Thoroughly wash collard greens, remove tough stems, and chop into bite-size pieces. Drain well.

Sauté Aromatics & Add Ham Hocks

In a large heavy pot or Dutch oven, heat 1 tablespoon oil over medium heat. Add chopped onions and cook until translucent (4–6 minutes). Add minced garlic and cook 30 seconds until fragrant. Add the 2 smoked ham hocks and brown briefly on all sides (2–3 minutes).

Simmer Greens

Add the chopped collards to the pot, packing them in as they wilt. Pour in 6 cups chicken stock and 1/2 cup apple cider vinegar. Stir in 2 tablespoons brown sugar, 1 teaspoon red pepper flakes (if using), 2 teaspoons salt and 1 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently 1 to 1.5 hours until greens are tender and flavors meld. Stir occasionally and add a splash of water or stock if liquid reduces too much.

Finish

Remove ham hocks, shred any meat and return to greens (or serve on the side). Adjust seasoning with salt, pepper, and a little extra vinegar or sugar if needed. Keep warm until service.

Preheat & Mix Dry Ingredients

Preheat oven to 425°F (220°C). In a large bowl, whisk together 5 cups flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 2 teaspoons salt.

Cut In Butter

Using a pastry cutter or fingers, cut 1 cup cold cubed butter into the dry ingredients until mixture resembles coarse cornmeal with pea-sized butter pieces.

Add Buttermilk & Shape

Stir in 2 cups cold buttermilk until dough just comes together (do not overmix). Turn dough onto a lightly floured surface, gently fold 2–3 times, and pat to about 1-inch thickness. Cut 12 biscuits using a 2.5–3 inch cutter, pressing straight down (do not twist). Place on a parchment-lined baking sheet so sides touch for taller biscuits.

Bake

Optional: whisk 1 egg with 1 tablespoon water and brush tops for sheen. Bake at 425°F for 12–16 minutes until golden brown. Serve warm.

Arrange the 32-piece fried chicken on large serving trays with pickles alongside. Place both half-pan sides (mac & cheese and collard greens) next to the chicken. Put 12 warm biscuits on a platter. Provide hot honey or preferred dipping sauce on the side. Serve family-style; each guest can take chicken, sides, a biscuit, and pickles.