2 pound collard greens, stemmed and thinly chopped
2 tablespoons minced garlic
1 medium onion minced
1⁄2 tsp kosher salt
1⁄4 tsp black pepper
1⁄2 tbs smoked paprika
Pinch of cayenne pepper
1 tb liquid aminos
1 tbs apple cider vinegar
1⁄2 cup chicken stock
Instructions
For the Fried Chicken
Pour butter milk into a large bowl. Add the stone ground mustard, worcestershire sauce, soy sauce, rice vinegar, and creole seasoning and mix well. Pour mixture into a 9 by 13 baking dish and place chicken into the pan making sure chicken is submerged into the butter milk. Allow chicken to marinate for 2-3 hours.
Place a large dutch oven filled halfway with cooking oil over medium high heat
In a separate large bowl, combine, AP flour, dried basil, cayenne pepper and creole seasoning, and mix well.
Remove chicken from the buttermilk marinade, shake off excess butter milk and dip into the seasoned flour and sit on a wire rack until all pieces are done.
Place 4 each piece of chicken into the hot oil and cook for 12 – 15 minutes until golden brown and juice from the chicken is clear. Place on sheet pan with a wire rack to allow excess oil to drain off. Repeat for the next 4 pieces and serve.
