Southern Fried Chicken with Smoked Kale | Recipe

Southern Fried Chicken with Smoked Kale |  Recipe

For the kale, boil a very large pot of water.

Add the kale and cook over medium heat for 1 to 1 hours. Add the smoked turkey wing and all the dry ingredients and cook for another hour.

Add the butter, bell pepper, and onion and cook until the collards are super tender, 30 to 45 minutes more.

When the collards are almost done, prepare the chicken. Preheat the oil to 335°F in a large skillet.

Meanwhile, in a large bowl, add all dry ingredients and stir until fully combined. Scoop ½ cup of the flour mixture into a large bowl and whisk in 2 cups of water until the mixture is smooth. Add the chicken and cover with the wet mixture.

When the oil is ready, pull the chicken out of the wet mixture with one hand and the chicken in the flour mixture with the other hand. Before placing the chicken in the oil, make sure to shake off the excess flour so it doesn’t settle on the bottom of the pan and burn, giving your chicken a burnt taste.

Make sure the casserole isn’t overcrowded — leave at least an inch between each piece — and make sure to maintain the temperature throughout the frying process. Add the largest pieces of chicken (breasts and thighs) first to give them more time to cook through. Cook for 5 minutes and then add the wings and legs. Allow between 15 and 17 minutes total cooking time or cook until internal temperature is 165°F.

Serve the chicken with the kale.