I love great Sunday soul food dinners! This dish is my 14 spice, buttermilk fried chicken (air fryer) with collard greens and ham hocks. Served with a side of grits and honey!
Here is my 14 spice blend for fried chicken: I grind the spices together in a mortar and pestle to blend them better. Salt 2TBSP Pepper 1TBSP Garlic Powder 1TBSP Onion Powder 1TBSP Paprika 1TBSP Coriander 1tsp Cayenne 1tsp Red Pepper 1tsp Thyme 1tsp Cumin 1tsp Sage 1tsp Basil 1tsp Nutmeg 1/2tsp Rosemary 1/2tsp I mix 2 TBSP flour, 2TBSP Panko crumbs to 1 tsp spice blend for each piece of chicken for the coating. Air fry at 380 degrees for 15 minutes, turn and fry another 13 to 15 minutes at 350 degrees. Marinate the chicken in 1 TBSP of spice blend and 2 cups of buttermilk for 24 hours. The Collards: First saute one large onion diced, 6 thick center cut slices of bacon and 4 diced garlic cloves. Add one large bundle or more if you want along with three 32 Oz boxes of chicken stock. Bring to a boil then reduce and simmer three hours add 2 TBSP of salt and 1/2 cup apple cider vinegar.
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I got my love for food while living in Germany. I've traveled all over the world but I really love food from Southern Europe and the Balkans and mediterranean. I remember the first time I tried the flavors of that region on Turkey and then again in Bosnia and I've always loved it. Here are a couple great blogs with recipes to get to know more about food from that part of the world.
https://www.fromthegrapevine.com/israeli-kitchen http://www.tasteofbalkans.com/ |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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