Chicken and Greens

pieces of chicken. Add coleslaw and pickles. Finally top with other half of bun.

4 to 6 Servings 3 ½ lbs chicken thighs, drumsticks 1 litre buttermilk

2 cups flour, generously seasoned with salt and pepper, approximately 1 tbsp each

3 to 4 cups vegetable oil

Braised greens, to serve

In the morning, place chicken pieces in a large bowl. Cover with buttermilk. Marinate for 6 to 10 hours. Place flour in a very large paper, or plastic bag. Add chicken pieces one at a time and toss. Shake off excess. Set aside and repeat until all the chicken has been coated. Place oil in a heavy deepsided pot. The oil should be 3 to 4 inches in high. Bring oil to 350 to 375 F. Working in batches gently lower chicken pieces into oil and cover lid. If using both thighs and drumsticks cook thighs and drumsticks separately.

Drumsticks will take 15 to 20 minutes, while thighs will take 20 to 25 minutes. Turn once during the frying process to ensure evenly cooked. Chicken should be golden brown and internal temperature should reach at least 165 F. Place chicken on wire rack after cooking to let excess oil drip off the chicken. Serve with braised greens.

*To make braised greens, place 2 tablespoons vegetable oil and a diced onion in a pan set over medium-low heat. When the onion is soft and translucent, add the 1 cup roughly chopped bacon and a teaspoon of freshly minced garlic. Sauté until the bacon is lightly crispy. Add the green of your choice (I used kale, but if you have access to collard greens, it is more traditional), 900-ml chicken stock, and 2 cups water. Simmer for 30 minutes (1 hour if using collard greens). Finish with 1 tablespoon of vinegar and season with salt and pepper.