Step 1

For the collard greens, boil a very large pot of water

Step 2

Add the collards and cook for 1 to 1 ½ hours over medium-high heat

Step 3

Add the smoked turkey wing and all the dry ingredients and cook for another hour

Step 4

Add the butter, peppers and onion and cook until the collards are super tender, 30 to 45 minutes more

Step 5

When the collards are almost ready, make the chicken

Step 6

Preheat the oil to 335°F in a large frying pan

Step 7

Meanwhile, in a large bowl, add all of the dry ingredients and stir until completely combined

Step 8

Scoop out ½ cup of the flour mixture into a large bowl and whisk in 2 cups water until the mixture is smooth

Step 9

Add the chicken and coat with the wet mixture

Step 10

When the oil is ready, use one hand to pull the chicken out of the wet mixture and the other to dredge the chicken into the flour mixture

Step 11

Before you place the chicken in the oil, make sure you shake off the excess flour, so it doesn't end up at the bottom of frying pan and burn, which will give your chicken a burnt flavor

Step 12

Do not overcrowd the frying pan—allow at least a ½ inch between each piece—and make sure you maintain the temperature throughout the frying process

Step 13

Add the biggest pieces of chicken (breasts and thighs) first to allow them more time to cook through

Step 14

Cook them for 5 minutes, then start adding the wings and legs

Step 15

Allow between 15 and 17 minutes of total cook time or cook until the internal temperature is 165°F

Step 16

Serve the chicken with the collards