Fried Chicken With "Creamed" Corn And Quick Collard Greens
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Black Peppercorn1 tsp
Sugar2 cloves
Garlic8 cups
Canola Oil3 cups
All-Purpose Flour1 tbsp
Cayenne Pepper1 tbsp
Celery Seed1 tbsp
Paprika3 cups
Buttermilk2 tbsps
Olive Oil2 cups
Chicken Stock1 tbsp
Sherry VinegarDirections:
1
For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot
2
Remove from the heat, add 8 cups crushed ice and stir until cool
3
Taste to check if it is too salty, adding more water if necessary
4
Add the chicken to the brine and refrigerate for 6 hours
5
For the "creamed" corn: Allow yourself a large working surface
6
Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere
7
Using the back of your knife, scrape the cobs to extract the "milk" into a bowl
8
In medium saute pan, heat the olive oil until almost smoking
9
Add the onions and cook until lightly caramelized
10
Add the corn kernels and "milk" and cook until tender, 5 to 7 minutes
11
Remove from the heat
12
In a blender, pulse half of the corn with the stock to achieve a coarse consistency
13
Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness
14
Season with salt and pepper
15
In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F
16
In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper
17
Pour the buttermilk into another medium mixing bowl
18
Remove the chicken from the brine and pat dry
19
Designate one hand the wet hand and one hand the dry hand
20
Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand)
21
Shake off the excess flour and put the chicken on a plate to dry
22
Repeat with the remaining breasts
23
Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking
24
Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes
25
Transfer to paper towels to rest for 5 minutes
26
For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat
27
Add the onions and cook until caramelized
28
Add the sherry vinegar and sugar and cook for 1 minute
29
Deglaze with half of the stock, reducing for 2 minutes
30
Add the collards in two batches and saute for 3 minutes, stirring occasionally
31
Add the remaining stock and season with salt and pepper
32
Serve the chicken with the collard greens and corn