Wednesday, August 29, 2012

The Crispiest Chicken Fingers and Spicy Collard Greens

The Crispiest Chicken Fingers and Spicy Collard Greens
by Shannon T

I slappified my favorite Sunday dinner: fried chicken and collard greens.  For the chicken, I used the Slap Ya Mama regular blend and for the collards, I broke out the hot.  It was a perfect addition for the collards because I would normally use seasoned salt. This was the first time I didn't have to break out my trusty old bottle of Frank's Red Hot.  The base and recipe for the chicken is from Saveur and has taken over as my default recipe for all wonderful fried chickeny things.

2 pounds boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 Tablespoon sugar
2 Tablespoons Slap Ya Mama Original Cajun Seasoning
1 teaspoon garlic
1 teaspoon mustard
1 cup flour
4 eggs, lightly beaten
3 cups panko breadcrumbs
Canola oil, for frying

  • In a medium bowl, toss together chicken, sugar, SYM, garlic and mustard; set aside. 
  • Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven or other deep, large sauce pan.  Heat oil over medium-high heat until deep-fry/candy thermometer reads 325°. 
  • Working in batches, coat chicken in flour, shaking off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken.

1 large bunch collard greens, rinsed
1 Tablespoon olive oil
1 onion, peeled and sliced
2 Tablespoons Slap Ya Mama Hot Cajun Seasoning
1 good sized hunk of smoked pork (either pork butt or one hock) left whole

  • Remove collards from stalks and roughly chop; set aside.
  • In a large stock pot, heat oil over medium heat; add onion and saute until just translucent. Add SYM blend and saute for 2 more minutes.
  • Add reserved collards to pan and top with enough water to cover greens. 
  • Add pork, cover pot and reduce heat. 
  • Cook over medium-low, stirring occasionally, for approximately 5-6 hours. The longer, the better.

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