From Somebody Feed Phil · 2018- · Reconstructed
Fried Chicken and Turnip Greens
Serve when
Set it down meat-and-three style — chicken on one side of the plate, greens spooned on with their own pot liquor.
In the series
Season 6
- S6E5 · ~00:16:00 At Arnold's Country Kitchen, a Nashville meat-and-three institution, Phil eats classic fried chicken with turnip greens
In the series
Arnold's is a classic Nashville "meat-and-three" — order a protein, pick three sides, sit down at a shared table. Phil eating fried chicken and turnip greens there is a straightforward, unfussy counterpoint to the theatrical heat of Prince's earlier in the same episode: proof that Nashville's food identity runs wider than just hot chicken.
Ingredients
- For the chicken:
- For the turnip greens:
Method
- Marinate the chicken in buttermilk for at least 4 hours, or overnight.
- For the greens, render the ham hock or bacon in a large pot, then soften the onion in the rendered fat.
- Add the greens, stock, vinegar, and sugar. Simmer, partially covered, until the greens are fully tender and the pot liquor has taken on a deep, smoky flavor, 1 1/2 to 2 hours. Season with salt and pepper.
- Mix the flour with paprika, salt, and pepper. Dredge the marinated chicken, shaking off the excess.
- Fry in oil or lard at 325 F until deeply golden and cooked through — 165 F on an instant-read thermometer at the thickest point, near but not touching the bone — about 15 to 18 minutes for larger pieces.
- Serve the chicken alongside a generous portion of greens and their pot liquor, with hot sauce on the table.
Substitutions
- Turnip greens: Collard greens or mustard greens both cook the same way and are easy substitutes if turnip greens aren't available.
- Ham hock: Smoked turkey leg works well as a leaner substitute that still gives the greens their smoky backbone.
Beyond the recipe
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