Recipe Image
Servings
5
Directions
[title]For the Chicken
Whisk all marinade ingredients together.
Add chicken pieces to marinade. Cover and refrigerate for 4 hours, up to overnight.
Combine all breading ingredients in a large bowl.
Remove chicken pieces from marinade and add to breading. Coat each piece thoroughly with breading.
Heat 1 inch of vegetable oil to 340°F in a large deep skillet.
Shake excess breading off chicken pieces and carefully lower into pan, skin side down.
Fry until golden brown and crunchy, turning once, until an instant-read thermometer inserted in the thickest part of each piece registers 165°F, about 20 minutes.
Drain chicken on paper towels. Keep warm in a low oven while you make collard greens and grits.
[title]For the Collard Greens
Heat olive oil in medium saucepan over medium heat.
Add garlic. Cook for 30 seconds.
Add collard greens and chicken stock.
Cover and simmer until tender, about 10 minutes. (Make the grits while the collards are simmering.)
Season to taste with salt and pepper.
[title]For the Grits
Over medium heat, cook bacon in medium saucepan until fat is rendered, but bacon is not yet crisp.
Add onion and continue to cook until onion is translucent and bacon is crisp, about 5 minutes.
Add chicken stock, milk, salt, and pepper. Bring to a boil.
Slowly stir Quaker Grits into briskly boiling mixture.
Reduce heat to medium-low. Cover. Cook 2 minutes or until thickened, stirring occasionally. Remove from heat.
Stir in butter.
Nutrition Facts
Fact Name
Calories
Fact Value
710
Fact Section
1
Fact Name
Total Fat
Fact Value
23g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
7g
Fact Section
1
Fact Name
Trans Fat
Fact Value
0g
Fact Section
1
Fact Name
Cholesterol
Fact Value
150mg
Fact Section
1
Fact Name
Sodium
Fact Value
940mg
Fact Section
1
Fact Name
Total Carbohydrates
Fact Value
78g
Fact Section
1
Fact Name
Dietary Fiber
Fact Value
7g
Fact Section
1
Fact Name
Total Sugars
Fact Value
7g
Fact Section
1
Fact Name
Added Sugars
Fact Value
0g
Fact Section
1
Fact Name
Protein
Fact Value
49g
Fact Section
1
Fact Name
Vitamin D
Fact Value
0%
Fact Section
2
Fact Name
Calcium
Fact Value
45%
Fact Section
2
Fact Name
Iron
Fact Value
70%
Fact Section
2
Fact Name
Potassium
Fact Value
20%
Fact Section
2
Recipe Unique ID
quaker-5-en
Recipe Filters
Recipe Ingredients
Ingredient Amount
1 Whole
Ingredient Value
Chicken, About 3 1/2 Pounds, Cut Into 8 Pieces
Ingredient Value
Vegetable oil, for Frying
Ingredient Value
[title]For the Chicken Marinade
Ingredient Amount
1 Cup
Ingredient Value
Buttermilk
Ingredient Amount
1
Ingredient Value
Egg
Ingredient Amount
1
Ingredient Value
Teapoon Kosher Salt
Ingredient Amount
2 Teaspoons
Ingredient Value
Paprika
Ingredient Amount
2 Teaspoons
Ingredient Value
Black Pepper
Ingredient Amount
1 Teaspoon
Ingredient Value
Garlic Powder
Ingredient Amount
1 Teaspoon
Ingredient Value
Onion Powder
Ingredient Amount
1/4 Teaspoon
Ingredient Value
Cayenne Pepper
Ingredient Value
[title]For the Chicken Breading
Ingredient Amount
1 1/2 Cups
Ingredient Value
Flour
Ingredient Amount
1/2 Cup
Ingredient Value
Cornstarch
Ingredient Amount
1/4 Teaspoons
Ingredient Value
Kosher Salt
Ingredient Amount
1 Teaspoon
Ingredient Value
Baking Powder
Ingredient Amount
4 Teaspoons
Ingredient Value
Paprika
Ingredient Amount
4 Teaspoons
Ingredient Value
Black Pepper
Ingredient Amount
1 Teaspoon
Ingredient Value
Garlic Powder
Ingredient Amount
1 Teaspoon
Ingredient Value
Onion Powder
Ingredient Amount
1/4 Teaspoon
Ingredient Value
Cayenne Pepper
Ingredient Value
[title]For the Collard Greens
Ingredient Amount
2 Tablespoons
Ingredient Value
Olive Oil
Ingredient Amount
1
Ingredient Value
Garlic Clove, Minced
Ingredient Amount
1 Pound
Ingredient Value
Frozen Chopped Collard Greens, Thawed
Ingredient Amount
1/4 Cup
Ingredient Value
Chicken Stock, Unsalted
Ingredient Value
Salt and Pepper, to Taste
Ingredient Value
[title]For the Grits
Ingredient Amount
1 Cup
Ingredient Value
[product] (4 packets)
Ingredient Product
Ingredient Product Title
Quaker® Instant Grits - Jalapeno Cheddar Flavor
Ingredient Amount
2 Slices
Ingredient Value
Bacon, Chopped
Ingredient Amount
1
Ingredient Value
Onion, Chopped
Ingredient Amount
1 Cups
Ingredient Value
Chicken Stock, Unsalted
Ingredient Amount
1 Cups
Ingredient Value
2% Milk
Ingredient Amount
1/4 Teaspoon
Ingredient Value
Black Pepper
Ingredient Amount
1 Tablespoons
Ingredient Value
Butter
Related Recipes
Recipe Category
BazaarVoice ID
7201
Recipe Last PDF Generation
2023-08-28T06:06:40
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/kentucky-buttermilk-fried-chicken-and-grits.pdf
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