Buttermilk Fried Chicken with Creamed Kale

By exdircomp

Ingredients

• Ingredients
• For the chicken
• 1 1/2 cups buttermilk
• 2 oranges, zested and juiced
• 1 Tbsp plus 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 8 chicken drumsticks
• Canola oil, for deep frying
• 1 1/4 cups all purpose flour
• 1 1/4 cups cornmeal
• 4 tsp garlic powder
• 4 tsp onion powder
• 4 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 blood orange, cut into wedges
• For the creamed kale
• 2 pounds kale, stems and ribs removed, leaves coarsely chopped
• 1 Tbsp canola oil
• 3 large shallots, thinly sliced
• 3 garlic cloves, minced
• 12 ounces cream cheese
• 1 cup heavy whipping cream
• 1/2 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper plus more to taste
• 8 ounces cherry tomatoes, halved

Preparation

Step 1

Directions

To marinate the chicken

Whisk the buttermilk, orange juice, orange zest, 1 tablespoon of the kosher salt, and 1/2 teaspoon of the black pepper in a large bowl to blend.


Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes and up to 1 day, rotating the drumsticks to marinate evenly.


To fry the chicken

Position the rack in the center of the oven and preheat the oven to 250 degrees F.


Set a cooling rack in a large shallow baking pan.


Heat 1 1/2 inches of oil in a heavy large frying pan over medium heat to 350 degrees F.


Mix the flour, cornmeal, garlic powder, onion powder, paprika, cayenne, and remaining 2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper in a large resealable plastic bag.


Drain the chicken in a colander and discard the marinade.


Add the chicken, 1 piece at a time, to the bag and shake to coat well.


Tap off the excess flour mixture and transfer the chicken pieces to a sheet of wax paper.


Add 4 drumsticks to the hot oil and cook, turning occasionally with tongs, until they are golden-brown and cooked through, about 10 minutes.


Transfer the chicken to the rack in the baking pan and keep warm in the oven.


Return the oil to 350 degrees F before frying the remaining 4 chicken drumsticks.


To make creamed kale

Cook the kale in a large pot of boiling salted water until wilted, about 2 minutes. Drain, then submerge the kale in ice water to cool completely. Drain well.


Heat the oil in a heavy large frying pan over medium heat. Add the shallots and garlic and sauté until fragrant and tender, about 1 minute.


Add the cream cheese, cream, salt, and pepper and stir to blend.


Add the kale and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the kale is tender, stirring occasionally, about 15 minutes.


Stir in the tomatoes, then cover and cook until they are heated through and tender, stirring occasionally, about 10 minutes. Season to taste with more salt and pepper.


To serve

Divide the creamed kale among four individual serving bowls and set each on a plate. Place 2 drumsticks on each plate and serve with the orange wedges.