• Preparation: 6 h
  • Cook Time: 1 h
  • Recipe Yield: 4
New Soul Kitchen, Recipes, Brunch, Sunday Supper

Source: New Soul Kitchen / CLEO TV

Ingredients

  • 2 Gallons Brewed Sweet Tea for Brine/Marinade
  • 2 ½ Gallons of Hot Water
  • 6 small bags
  • 1 cups of sugar
  • ¼ cup of kosher salt
  • 2 sprigs of rosemary
  • 1 chicken, 4-5 lbs, cut into 8 pieces
  • ---
  • Chicken Batter & Dredge
  • ¼ cup hot Sauce
  • 1 cup of Milk
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoon Old Bay season
  • 1 teaspoon smoked paprika
  • oil (for frying)
  • salt and pepper to taste
  • ---
  • Maple Hot Sauce
  • ½ cup of Maple Syrup
  • 1 cup of hot sauce
  • 7 ounce can of Chipotle peppers with Adobo sauce
  • ---
  • Collard Turnip Greens
  • 4 cups water
  • 2 cups of Chicken stock
  • 1 cube of Chicken Bouillon cube
  • 2 tablespoons granulated garlic powder
  • 2 tablespoons of granulated onion powder
  • 1 teaspoon of Apple Cider Vinegar
  • 1 teaspoon crushed red pepper
  • 2 tablespoon sugar
  • 1 medium yellow onion, large diced
  • 1 turnip bulb, large diced
  • 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

Instructions

Sweet Tea Brine Fried Chicken with Maple Hot Sauce
  1. Brine the chicken in the Sweet tea brine in the refrigerator for 6-24 hours. Then remove from
  2. When ready to fry, in a separate bowl mix the milk and hot sauce and add in chicken to
  3. In shallow dish combine flour, garlic powder, onion powder, salt, pepper, old bay, and smoked paprika.
  4. Remove the chicken from milk mixture and dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
  5. In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350
  6. 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.
  7. Using a squirt bottle, drizzle with Maple Hot Sauce and garnish with parsley flakes.
Maple Hot Sauce
  1. In a small pot combine maple syrup, hot sauce, and chipotle in adobo
  2. Bring to a simmer remove from heat to drizzle over chicken once it's done before serving.
Collard Turnip Greens
  1. 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.
  2. 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
  3. Adjust seasoning and serve as a side to fried chicken.

Nutrition Information

  • Serving Size: 4-6

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