Not so Traditional Fried Chicken

This past weekend was a whirlwind of fun. My oldest sister came to town.  I asked what she would like for me to make and instantly she said fried chicken, mashed potatoes with gravy and collard greens. I love that my siblings always know just what they want to eat at my house and let me know they expect it. Now if I could just get those in my house to tell me what they want for dinner daily. Every wife and mother’s dream, right?

Fried chicken is an American classic. While each portion of the US has it’s own style the South has uplifted it and taken it to another level.  Every family has it’s own recipe as well.  I have one myself that only 1 person  has a copy of to give to my daughter upon my death. This person is not my husband but then again he has watched me make it enough he could probably make it and it would be better than mine. While this is definitely a great fried chicken & has some of my secret recipes ingredients, it is not my super secret recipe.

The NCF store has whole cutup chickens for $6.50 lb. Let the work be done for you. We also sell Kefir for $6.50, While there are several flavors we’ll be using plain.  This is a happy accident, I ordered buttermilk, when it didn’t come in I needed a back up plan the kefir was there and it spoke to me. It said I have the lactic acid you seek. So I grabbed it and am so happy I did!

It’s time for a side dish recipe. Scrap pieces of meat are valued in the flavor they bring to a meal.

Scrap meat may not be the most appealing term, I’m talking about the bits of bacon left over after the pork belly has been sliced. Despite what the grocery store would have you believe bacon is not a perfect rectangular cut.  Ham hocks and jowl bacon can be used in this dish.  The fat from these cuts is going to add a silkiness to the collards that you cannot achieve otherwise. That means no pouring the fat off. Fat is not the enemy the news has made it out to be.

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Not so Traditional Fried Chicken
A new take on buttermilk fried chicken. Crispy crust, tender & and flavorful!
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Course Main Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 18-24 hours
Servings
Ingredients
Fried Chicken
Collard Greens with Bacon
Course Main Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 18-24 hours
Servings
Ingredients
Fried Chicken
Collard Greens with Bacon
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Fried Chicken
  1. Preheat oven to 350 degrees place a sheet pan with a rack on top to drain
  2. Season chicken with seasoning salt
  3. Soak in Kefir for 12-24 hrs do not go over 24
  4. Bring Chicken up to room temp for 2 hours before cooking
  5. Mix flours in a bowl
  6. Remove chicken from Kefir soak, season with white pepper and mustard
  7. Coat chicken in flour mixture
  8. Set chicken on a rack for at least 20 minutes to cure
  9. In a deep cast iron pan (I use my dutch oven to help prevent splash back) heat 3 inches of oil to to 330 degrees at minimum but not hotter than 350 degrees
  10. Cook each piece 7-10 minutes breasts will take about 15 minutes until the temp is 165 degrees with a thermometer
  11. Serve If you're not frying much chicken place on paper towels it drain if you are cooking if you are frying more or need to keep it warm place in the 350 degree oven till serving.
Collard Greens with Bacon
  1. In a stock pot over med heat brown bacon pieces
  2. once browned add in onion and garlic, lower heat to med low saute till onion is translucent (5-7 min)
  3. add in vinegar de-glazing the pan, scraping up the flavor bits off the bottom of the pan
  4. add in beef broth bring heat up to med and simmer for 30 minutes
  5. Add in collards stirring well. It will take several minutes to add them.
  6. Add in salt & cayenne, lower heat to med low and cook with lid on for 25 minutes
  7. Season Greens to your preference & serve.
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