Piccadilly Special (feeds 4) Recipe

Prepare the Chicken

In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator.

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.

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.

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.

Prepare the Potatoes

Boil peeled and diced potatoes in salted water until tender, about 15-20 minutes. Drain well.

Mash the Potatoes

In a mixing bowl, mash the potatoes with butter, milk, salt, and black pepper until smooth and creamy.

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.

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.