Classic Southern Fried Chicken with Buttermilk Cornbread and Collard Greens

1.For the Chicken Marinade: In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces completely, cover, and refrigerate for at least 4 hours, or preferably overnight.

2.For the Dredge: In a separate shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

3.Remove the chicken from the buttermilk, allowing excess to drip off, but do not wipe dry. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a thick, shaggy coating. Place the coated chicken on a wire rack set over a baking sheet and let it rest at room temperature for 20 minutes; this helps the coating adhere.

4.Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). The oil should be deep enough to cover the chicken pieces halfway or more.

5.Carefully place 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pot, which lowers the oil temperature. Fry the dark meat (thighs/drumsticks) for 12-15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F (74°C). White meat may require slightly less time.

6.Remove the chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Season immediately with a light sprinkle of salt while hot. Repeat with remaining batches.

7.For the Collard Greens: While the chicken rests, heat 2 tablespoons of bacon grease or oil in a large Dutch oven over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes.

8.Add 1 pound of chopped smoked ham hock or bacon, 1 teaspoon of red pepper flakes, and cook for 3 minutes. Add 2 large bunches of washed and chopped collard greens, 6 cups of chicken broth, 1 tablespoon of apple cider vinegar, and 1 teaspoon of salt.

9.Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the greens are very tender. Remove the ham hock before serving.

10.For the Buttermilk Cornbread (Prepare while greens simmer): Preheat oven to 400°F (200°C). Grease and heat a 9x13 inch baking pan or a 10-inch cast-iron skillet in the oven for 5 minutes.

11.In a large bowl, whisk together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar (optional, for slight sweetness), 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.

12.In a separate bowl, whisk 1.5 cups buttermilk, 2 large eggs, and 1/2 cup melted butter or oil.

13.Pour the wet ingredients into the dry ingredients and mix only until just combined; do not overmix.

14.Carefully pour the batter into the hot, greased pan/skillet. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Cut into squares and serve warm alongside the crispy chicken and savory greens.