SOUP, FRIED CHICKEN
Make the fried chicken recipe using only boneless breasts and thighs and the deep fry method as directed. Then make the trimmings. Mashed potatoes; Garlic Collards; fresh Corn on the Cob with Lime Parmesan butter; and gravy.
2 cups leftover gravy
- 1 -2 cups leftover mashed potatoes
- 2 cups collard greens
- corn from 1-2 ears of corn, removed from cob
- 2 cups leftover fried chicken, light and dark, cut into 1 inch pieces
- chili oil or lemon oil or basil oil to finish, if desired
Blend potatoes, a little at a time, with the chicken gravy over medium heat. When the desired thickness is reached stop adding potatoes. Or if too thick add a small amount of chicken stock, water or milk.
In a separate container, add chopped collards, corn to reheat over medium heat. Add chicken and just heat through.
Place potato gravy stock into bowls. Top each with collards, corn and chicken. Garnish with chili oil or lemon pepper oil or any such condiment you enjoy.