Chanelle and Lindsay's Menu

Serves 4

Ingredients:

3 teaspoons/about 15 g salt, divided
One 4-pound/1.8-kg whole chicken, backbone removed, chicken cut into 8 pieces, skinned (except for wings)
3 cups/700 ml buttermilk
1½ cups/200 g all purpose flour
2 tablespoons/30 ml dry mustard
1 tablespoon/about 6 g paprika
2 teaspoons/about 4 g garlic powder
1½ teaspoons/about 3 g onion powder
3/4 teaspoon/about 1.5 g freshly ground black pepper
3 large eggs
2 tablespoons/30 ml water
6 cups/1.4 liters grapeseed oil or canola oil, for frying
Collard Greens (see recipe - next page)

Method:

Massage 1½ teaspoons/about 8 g of salt into the chicken pieces. Combine the chicken pieces and buttermilk in a large bowl, and turn the chicken pieces to ensure they are completely coated with the buttermilk.

Cover with plastic and refrigerate for at least 2 hours and up to 1 day. Stir the flour, dry mustard, paprika, garlic powder, onion powder, remaining 1 1/2 teaspoons/about 8 g of salt, and pepper in a medium shallow bowl to blend. Transfer the flour mixture to a baking sheet.

Whisk the eggs and water in the same medium shallow bowl to blend. Preheat the oven to 300°F/150°C. Place a large wok over medium to high heat. Once the wok is hot, add the oil.

Lay the chicken pieces on paper towels to absorb some of the excess moisture, but being careful not to wipe too much of the excess buttermilk off of the chicken pieces. Discard the buttermilk in the bowl.

Carefully dredge each chicken piece in the flour mixture to coat completely. Dredge the flour-coated chicken pieces in the egg wash and then in the flour mixture again to coat completely. 

Working in 3 batches, carefully place the coated chicken pieces into the hot oil and cook for 6 minutes on each side or until they are golden brown and almost cooked through.

Using tongs, transfer the chicken pieces to a colander to drain any excess oil. Then place the chicken pieces on paper towels to absorb any remaining excess oil.

Place all the chicken pieces on a heavy baking sheet and bake for 15 minutes or until the chicken pieces are cooked through but still moist and juicy.

Serve with the collard greens and enjoy!

Serves 4

Ingredients:

4 bunches fresh young collard greens (about 3 pounds/1.4 kg total), tough stems removed, bruised or discolored leaves discarded
3 tablespoons/45 ml olive oil
1 onion, thinly sliced
2 garlic cloves, minced
2 bay leaves
6 cups/1.4 liters low-sodium chicken broth
1/4 cup/60 ml apple cider vinegar
1 tablespoon/12 g granulated sugar
1 teaspoon/2 g dried red pepper flakes
Salt, to taste

Method:

Wash the collard greens in a large bowl of salt water to remove the grit from the greens, then rinse them under cold water until the water runs clear.

Lay the collard greens on a paper towel to dry. Stack several leaves and slice them crosswise into 1-inch-/2.5-cm-wide ribbon-like strips. Repeat until all the leaves are sliced.

Heat the oil in a stock pot over a medium heat. Add the onion and garlic, and stir to coat with the oil. Add the bay leaves and cook for 8 minutes or until the onion is tender.

Stir in the collard greens (the greens will fill the pot at this point but will wilt down considerably as they cook). Add the broth, vinegar, sugar, and red pepper flakes. Cook over high heat for 10 minutes or until the greens start to wilt and the broth boils, stirring to ensure the greens cook evenly.

Reduce the heat to a medium to low. Gently simmer uncovered for a further 45 minutes, stirring occasionally, or until the greens are tender and the liquid has reduced by about half. Season to taste with salt. Serve with Southern-Style Fried Chicken.

Serves 2

Ingredients:

3 tablespoons/45 ml vodka
1/2 ounce/15 g semisweet chocolate, finely grated
8 ice cubes
1/2 cup/115 ml half and half
6 tablespoons/90 ml chocolate liqueur
2 tablespoons/30 ml crème de menthe
8 fresh spearmint leaves
2 dark chocolate sticks, for garnish
2 fresh spearmint sprigs, for garnish

Method:

Pour 1 tablespoon/15 ml of vodka onto a small plate. Place the grated chocolate on another small plate. Dip the rims of 2 martini glasses into the vodka on the plate to moisten lightly, then dip the rims into the grated chocolate to coat lightly. Set aside.

Combine the ice cubes, half and half, chocolate liqueur, crème de menthe, remaining 2 tablespoons/30 ml of vodka, and spearmint leaves in a cocktail shaker.

Shake well until the mixture is icy cold and a bit frothy. Strain into the prepared martini glasses. Garnish with a chocolate stick and spearmint sprig, and serve.