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Prep
Difficulty
Medium
Time
Estimate
1 hour
1. Soak the chicken in the buttermilk.
2. Mix the dry ingredients for the biscuits, including the butter.
3. Slice the green tomatoes + chop the collards.
4. Bread the chicken pieces. Bake.
5. Make the biscuits. Bake.
6. Dip + bread the tomatoes. Sear them up.
7. Saute the wilted greens.
Use the leftovers: Double the chicken and enjoy it in a picnic lunch. The biscuits are wonderful toasted the next day or drizzled with sausage gravy. The greens can be stored separately and used in another meal.
Substitutions: Gluten-free flour or dairy-free ‘buttermilk’ can be used.
Not exactly fried chicken since you bake it in the oven, this tender + crispy chicken will make for a happy celebratory ode to the classic Southern dish. Keep the meat on the bone, in theory the skin is optional, but it adds tons of flavor and delight so leave it on if possible. Legs, thighs, wings, and breasts all work well for this. The longer they soak in the buttermilk the more tender they become. Make dairy-free buttermilk, but combining a tablespoon of vinegar to your preferred dairy-free milk. This is easy to make gluten-free with rice or millet flour or your favorite all-purpose blend.
Pureed squash boosts the nutrients, color and fun in these biscuits. Start with the pureed squash, mashed sweet potatoes or even canned pumpkin instead. Earth Balance is a reasonable substitute for the butter.
Just before a frost can nab them, grab a stack of green tomatoes, slice and fry them up in a quick and easy buttermilk dip. The breading is your favorite flour tossed with cornmeal, which gives it a little crunch. If you want to skip the cornmeal, just substitute the flour instead. You may need more or less buttermilk and flour depending on your number of green tomatoes. Adjust the salt and spice to taste as needed. Make a vegan buttermilk by mixing a tablespoon of a neutral vinegar (apple cider or white wine) with a cup of your favorite non-dairy milk.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
