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Fried Chicken with Collard Greens and Candied Yams Recipe

Ingredients

How to make it

  • Seasoning Mix:
  • Combine in a bowl. Place a sifter on a plate. Sift spices 3 times and pour back in bowl. Pour any seasoning left in sifter after last sifting back in bowl. Stir a couple of times with a spoon. Store in a spice container.
  • Chicken:
  • Preheat oven to 350 degrees. Take a whole, 3 1/2 pound chicken. Cut into 8 pieces (or ask butcher to do it). Place pieces in a large bowl. Add 2 tbs Seasoning mix, 1/4 cup Worcestershire sauce, and 1/4 cup hot sauce (or pepper sauce) into the bowl and run into chicken. Then place the chicken onto a sheet pan and into the oven. Completely cook chicken (approximately 20-25 minutes). Remove from oven, let cool, and place into refrigerator to chill. See rest of chicken instructions at end of page.
  • Collard Greens:
  • Take 2 bunches of collard greens. Clean and remove stems. Cut into 1 1/2-inch squares. Wash thoroughly and set aside.
  • Heat an 8-quart pot on medium flame. Add 3 tbs butter and melt. 2 cups onions, 1 cup bell pepper, 1 cup celery, 1 tbs fresh chopped garlic and 2 tbs seasoning mix. Stir and cook for 15 minutes. Then, deglaze the pan by stirring in 3 cups chicken stock. Reduce flame to low. Next, slowly add the greens. When all the greens have been added, stir and cook for an additional 15-20 minutes.
  • Heat an 8" skillet on medium flame. When skillet is hot, add 1/2 lb bacon (diced into 1/2-inch squares). Render until crispy, and golden brown (approximately 15 minutes). When cooked, add the bacon and fat to the simmering collard greens. Continue simmering until greens are tender. Make have to add more chicken stock, if necessary.
  • Candied Yams:
  • Heat a 4-quart pot on a medium flame. Add 1/2 lb brown sugar (packed), 1/2 lb butter, 2 cups orange juice, 1/2 tbs cinnamon, and 1/2 tbs nutmeg. Stir and cooked until melted.
  • While mixture is simmering, take 3 yams. Peel, cut into 1/2-inch strips and wash. Add strips to the pot and cook until yams are tender (approximately 25 minutes.
  • Back to the Chicken:
  • Take 2 bowls and 1 package corn tortilla chips (chips may be flavored with tomates, be creative).. Place a handful of chips in a food processor and pulse several times until they are in small pieces, but not dust. Continue grinding until there are 2 cups ground chips. (Note: If you don't have a food processor, simply crumble the chips by hand.) Place chips in bowl #1. Also add 4 cups flour, and 2 tbs seasoning mis. In bowl #2, add 3 eggs and 2 cups milk, whip ingredients.
  • Make a mini-deep fryer by heating a 4-6 quart pot on a high flame, adding 6 cups corn oil and heating to 360 degrees. While oil is heating, bread the chicken by dipping each piece first in bowl #1, then in bowl #2, then back in bowl #1. When breaded, set each piece on a plate. Repeat for all chicken pieces.
  • When oil is hot, fry one piece of chicken at a time. Remember the chicken is already cooked. The goal is to get the chicken crispy on the outside and heat it up on the inside. Check temperature continously. (Temperature may drop when chicken is dropped in oil. Adjust flame, higher and lower, to keep temperature at 360 degrees.) Fry each piece for 4 minutes. Remove with tongs and place on plate covered with paper towel.
  • Serve with greens and yams.

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The Cook

choclytcandy Dallas, Dallas

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