Piccadilly Special (feeds 4) Recipe
12 piece fried chicken bucket, collards, taters, 6 biscuits, preserves. Please no substitutions.
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Ingredients
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Fried Chicken
Collards
Taters
Biscuits
Preserves
Method
Fried Chicken
- 1
Prepare the Chicken
In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator.
- 2
Dredge the Chicken
In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper. Remove the chicken from the buttermilk and dredge in the flour mixture until well coated.
- 3
Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for about 12-15 minutes per side or until golden brown and cooked through. Drain on paper towels.
Collards
- 4
Cook the Collards
In a large pot, combine chopped collard greens, chicken broth, smoked ham hocks, chopped onion, minced garlic, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 45 minutes until the greens are tender.
Taters
- 5
Prepare the Potatoes
Boil peeled and diced potatoes in salted water until tender, about 15-20 minutes. Drain well.
- 6
Mash the Potatoes
In a mixing bowl, mash the potatoes with butter, milk, salt, and black pepper until smooth and creamy.
Biscuits
- 7
Make the Dough
Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until a dough forms.
- 8
Bake the Biscuits
Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness, cut into rounds, and place on a baking sheet. Bake for 12-15 minutes until golden.
