Over the summer, I joined a cooking collective that started out with a friends challenge to us: Help her use up two gallons of “Slap Ya Mama” seasoning and post some recipes in the process. The group is called 37 Cooks and, much like the ‘O-Ramas,’ have monthly challenges. We’ve been fortunate enough to get hooked up with Marx Foods and Teets Grocery for our next few challenges. But, before I go and start cross posting any of those recipes, I’m going to share with you the one I shared for the first challenge.
The recipe for the chicken is from Saveur and has taken over as my default recipe for all wonderful fried chickeny things.
2 lb. boneless, skinless chicken breasts, cut into 3″-long-by-1″-wide strips
1 tbsp. sugar
2 tbsp. Slap Ya Mama mild spice blend
1 tsp. garlic
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.
FOR THE COLLARD GREENS
1 large bunch collard greens, rinsed
1 tbsp. olive oil
1 onion, peeled and sliced
2 tbsp. Slap Ya’ Mama hot spice blend
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.