Buttermilk Fried Chicken with Collard Greens and Yam Hash

Ingredients

• 8 pieces Bone‑in, skin‑on chicken pieces (drumsticks, thighs and breasts)
• 2 cups Buttermilk (full‑fat for best flavor)
• 2 Shallots (finely minced)
• 4 Garlic cloves (minced)
• 1 small Onion (diced)
• 2 cups All‑Purpose Flour (for dredging)
• 2 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Smoked Paprika
• 4 cups Vegetable Oil (for deep‑frying, 325°F initial temp)
• 2 large Yams (peeled and diced ½‑inch cubes (~3 cups))
• 1 Red Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 4 tbsp Butter (divided, for hash and greens)
• 2 tbsp Olive Oil (for hash, get pan smoking)
• 3 Garlic cloves (hash) (minced, generous)
• 1 medium Onion (hash) (diced)
• 4 slices Bacon (chopped, rendered)
• 1 bunch Collard Greens (blanched 30 seconds, sliced)
• 2 tbsp Apple Cider Vinegar (for glaze)
• 2 Scallions (thinly sliced, for garnish)
• 2 tbsp Honey (for pepper‑honey glaze)
• 1 tsp Pink Peppercorns (lightly crushed)
• 1 tsp Black Peppercorns (lightly crushed)
• 1 Fresh Rosemary Sprig (for brushing honey glaze)

Instructions

1. Marinate the Chicken

   In a large bowl combine buttermilk, minced shallots, minced garlic, and diced onion. Submerge the chicken pieces, cover, and refrigerate for at least 5 minutes (or overnight for maximum tenderness).

   Time: PT5M

2. Prepare the Dredge

   In a shallow dish mix flour, salt, black pepper, and smoked paprika. Set aside. Pat the chicken dry, shaking off excess buttermilk, then coat each piece in the seasoned flour, shaking off excess.

   Time: PT5M

3. Double Dredge for Extra Crunch

   Return the flour‑coated chicken to the buttermilk for a quick dip, then roll again in the flour mixture until fully covered. Give a final shake to remove loose flour.

   Time: PT5M

4. Heat Oil for Frying

   Fill a deep‑fat pan with vegetable oil to a depth of ~2 inches. Heat to 325°F (163°C) using a thermometer.

   Time: PT5M

   Temperature: 325°F

5. Fry the Chicken

   Carefully lower a few pieces into the oil, giving a 5‑second pause between each batch. Fry until lightly golden, about 3 minutes, then turn the pan gently to keep pieces from sticking. Remove any floating bits.

   Time: PT8M

   Temperature: 325°F

6. Finish in the Oven

   Pre‑heat the oven to 375°F (190°C). Transfer the partially fried chicken to a baking sheet, season lightly with salt and pepper, and bake for 6‑7 minutes until the interior reaches 165°F (74°C) and the crust is crisp.

   Time: PT7M

   Temperature: 375°F

7. Make the Yam Hash

   Heat a skillet over medium‑high, add olive oil until smoking. Add diced yams and sauté until they begin to brown, about 5 minutes. Add diced onion, salt, pepper, then minced garlic and a tablespoon of butter; cook 2 minutes. Add red and green bell peppers, a second tablespoon of butter, lower the heat, and let the mixture roast, stirring and scraping the pan bottom every 5 minutes for another 8 minutes. Finish with sliced scallions folded in at the end.

   Time: PT15M

   Temperature: medium‑high

8. Prepare Collard Greens

   In a clean skillet, render chopped bacon over medium heat until crisp. Remove bacon bits and set aside, leaving the rendered fat. Add a drizzle of oil, then butter, followed by diced onion; sauté until caramelized. Add minced garlic and cook 1 minute. Add blanched, sliced collard greens, season lightly, and toss. Deglaze with apple cider vinegar, allowing it to evaporate. Return bacon bits to the pan and mix well.

   Time: PT15M

   Temperature: medium

9. Honey‑Pepper Glaze

   In a mortar, lightly crush pink and black peppercorns. Drizzle honey over the crushed peppercorns and stir to combine. Warm the mixture briefly (microwave 10 seconds). Using a rosemary sprig as a brush, coat each piece of chicken with the glaze.

   Time: PT5M

10. Plate and Serve

    Arrange a drumstick, thigh, and sliced breast on each plate. Spoon a generous mound of yam hash at the bottom, add a serving of collard greens on the side, and drizzle any remaining honey‑pepper glaze over the chicken. Garnish with the crisp bacon bits and a few extra scallion slices.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g