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Ingredients
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Main Ingredients
Method
Cooking Instructions
Marinate the Chicken
In a large bowl, combine the buttermilk, cayenne pepper, sea salt, black pepper, garlic powder, and onion powder. Add the chicken halves, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Prepare the Collard Greens
While the chicken is marinating, wash the collard greens thoroughly. Remove the stems and chop the leaves into bite-sized pieces. In a pot, add a small amount of water and steam the collard greens until tender, about 10-15 minutes. Season with salt and pepper to taste.
Coat the Chicken
In a shallow dish, add the flour and season with additional salt, pepper, and cayenne if desired. Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off, and coat each piece in the seasoned flour.
Fry the Chicken
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces, skin-side down, and fry for about 10-12 minutes per side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
Serve
Remove the fried chicken from the oil and let it drain on a paper towel. Serve hot alongside the steamed collard greens.