Fried chicken with braised collards [Shannen and Stacey Tune, Carol Kay's / Craft Burger] from Houston Cooks: Recipes from the City’s Favorite Restaurants and Chefs (page 51) by Francine Spiering

  • buttermilk
  • whole chicken
  • garlic
  • limes
  • maple syrup
  • oranges
  • apple cider vinegar
  • eggs
  • all-purpose flour
  • vegetable oil
  • chicken stock
  • kosher salt
  • onion powder
  • garlic salt
  • rosemary sprigs
  • thyme sprigs
  • sage sprigs
  • yellow onions
  • smoked turkey neck
  • Scotch bonnet chiles
  • collard greens
  • hot sauce
  • EYB Comments

    Allow to brine for 4 to 6 hours. Can substitute habanero chiles for Scotch bonnet chiles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to brine for 4 to 6 hours. Can substitute habanero chiles for Scotch bonnet chiles.

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