Tuesday, July 17, 2012

cooking: buttermilk fried chicken and creamed collard greens

in efforts to eat healthier i promised craig that i would only fry foods once a month
well i haven't touch a vat of oil in forever and have been craving fried chicken
so i cashed in my 'fried food' card and decided to do up some southern fried chicken
with all the fixins'
start by soaking your chicken overnight in buttermilk seasoned with salt, pepper, onion powder, garlic powder, cayenne and some fresh herbs
i used parsley, oregano and rosemary
when ready to fry, season some flour with the same spices for extra yummy flavor
while you wait for your oil to heat up, wash and prep your collards
boil the greens until they are half way cooked
and then transfer them into an ice bath to stop the cooking process
begin sauteeing some garlic and onions 
drain your greens using a kitchen towel
squeeze them lightly to get out the excess water
add them to your pan of garlic and onions with some salt and pepper
add two cups of half and half and let simmer
when your oil is about 350 degrees, you are ready to fry your chicken
remove your chicken from the buttermilk bath and dredge in your seasoned flour
coat it real good so you have a crispy covered piece o' chicken
drop that baby in the oil and let it fry!
blot the excess oil from your chicken and serve with your collards and some buttered cornbread

all those fresh herbs create a flavorful crust on the outside of the chicken since you used them both in the buttermilk and the breading
the collards are lightly dressed with the half and and half and pack a lot of flavor from the onions and garlic
hope you enjoy!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.