1 pound of collard greens, washed, stemmed, and chopped
1 pound turnip greens, washed, stemmed, and chopped
1 smoked turkey leg
salt and pepper to taste
Sweet Tea Brine Fried Chicken with Maple Hot Sauce
Brine the chicken in the Sweet tea brine in the refrigerator for 6-24 hours. Then remove from
When ready to fry, in a separate bowl mix the milk and hot sauce and add in chicken to
In shallow dish combine flour, garlic powder, onion powder, salt, pepper, old bay, and smoked paprika.
Remove the chicken from milk mixture and dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Rest chicken on a wire rack covered sheet tray.
Using a squirt bottle, drizzle with Maple Hot Sauce and garnish with parsley flakes.
Maple Hot Sauce
In a small pot combine maple syrup, hot sauce, and chipotle in adobo
Bring to a simmer remove from heat to drizzle over chicken once it's done before serving.
Collard Turnip Greens
In a large, heavy pot over medium heat, add olive oil, and sauté until the onion is translucent, 5 to 6 minutes. Add the turnip, red pepper, black pepper, granulated garlic, granulated onion, chicken bouillon cube, salt, sugar, apple cider and 4 cups water, chicken stock and stir.
Add the collard greens and turnip greens, partially cover, and cook on medium heat, stirring occasionally, until tender, 45 minutes to 1 hour. If necessary, add more chicken
Adjust seasoning and serve as a side to fried chicken.