collard greens with smoked pork, fried chicken, mitzi's fried chicken recipe, slap ya' mama, soul food, spicy collard green

Fried Chicken Fingers and Collard Greens

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.

FOR THE CHICKEN FINGERS:
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 tsp. 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.

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.
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