Ingredients:
3 c. buttermilk
1 Tbsp. Louisiana Hot Sauce
Dark meat (2 legs, 2 thighs, 2 wings), skin removed
2 c. whole-wheat flour
3 Tbsp. Creole Seasoning
1 tsp. garlic powder
1 tsp. dried or rubbed sage
Cooking spray
½ onion
1 jalapeno
3 strips of turkey bacon
Any greens (we used kale but you can also use collard greens, cabbage, or mustard greens)
½ c. vinegar
½ c. chicken or vegetable stock, or water
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Preparation:
Preheat oven to 425. First, your chicken will have marinated over night. When youre ready, get out a second bowl and mix in the dry ingredients. Take the chicken out of the marinade and then coat with the dry ingredients. Then put it back in the marinade for a second coat and finally back in the dry ingredients. We got a rack and placed it on a baking sheet so it evenly cooks. Once the chicken is positioned, spray it with cooking spray. Put in the oven for 45 minutes-1 hour. While the chicken is in the oven, start those southern greens
For the so. greens, pan with olive oil and heat up. When hot, add the onions, jalapenos, and bacon and put on medium heat. Let the bacon brown and the onions get translucent. When theyre good, add the greens, vinegar, stock, or water. Cover and let simmer for a good half hour, stirring occasionally.
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