Crown Fried Chicken Instructions:

Prepare the Chicken:

• Rinse and pat dry the chicken pieces.
• In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Whisk until fully combined.
• Place the chicken in the bowl with the buttermilk mixture. Cover and refrigerate for at least 1 hour, or overnight for a more flavorful result.

Prepare the Flour Coating:

• In a shallow dish, combine flour, cornstarch, paprika, cayenne pepper (if using), salt, and pepper. Stir until everything is evenly mixed.

Coat the Chicken:

• Remove the chicken from the buttermilk and shake off any excess liquid.
• Dredge each piece in the flour mixture, ensuring it’s thoroughly coated. For an extra crispy crust, dip the chicken back into the buttermilk and then coat it again in the flour mixture.

Heat the Oil:

• Heat about 2-3 inches of vegetable oil in a large pot or deep fryer over medium heat. The oil should reach 350°F (175°C) for the best frying temperature.

Fry the Chicken:

• Carefully lower the chicken pieces into the hot oil, being sure not to overcrowd the pot. Fry in batches if necessary.
• Fry the chicken for about 8-10 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C).

Drain and Rest:

• Once the chicken is done, remove it from the oil and place it on a wire rack set over a baking sheet. Allow the chicken to rest for a few minutes to maintain its crispy texture.

Side Dish Instructions:

For the Mac and Cheese:

• Cook the pasta according to package instructions, then drain and set aside.
• In a saucepan, melt butter over medium heat, then stir in flour to create a roux. Slowly whisk in milk and cook until the sauce thickens.
• Add in the cheddar cheese and stir until melted and smooth.
• Combine the cooked pasta with the cheese sauce, mixing until the pasta is fully coated. Add salt and pepper to taste.

For the Collard Greens:

• In a large pot, heat some olive oil over medium heat. Add onions and cook until softened.
• Add the collard greens, vegetable broth, and seasonings (smoked paprika, salt, and pepper). Bring to a simmer, cover, and cook for 30-40 minutes, or until the greens are tender.
• Stir in a bit of apple cider vinegar and honey for a tangy-sweet flavor, if desired.

For the Biscuits:

• Preheat your oven to 425°F (220°C).
• In a bowl, combine flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
• Add the milk and stir until just combined. Be careful not to overmix.
• Turn the dough out onto a floured surface and gently knead a few times before rolling it out to about 1-inch thickness. Cut the dough into rounds and place on a baking sheet.
• Bake for 10-12 minutes, or until the biscuits are golden brown on top.

For the Cornbread:

• Preheat your oven to 375°F (190°C) and grease a baking dish.
• In a bowl, combine cornmeal, flour, sugar, baking powder, salt, and milk. Stir in the butter and egg until smooth.
• Pour the mixture into the prepared baking dish and bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.