Crispy Fried Chicken & Collard Green Salad

 For the Chicken:

4 chicken drumsticks
salt, pepper to taste
1/2 c. Frank's hot sauce
2 eggs
1/3 c. water
1 c. flour
1 1/2 tsp. salt
1 1/s tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
Oil, for frying

Place chicken in shallow bowl. Season with salt and pepper, then coat with hot sauce. 

In a medium bowl, beat eggs with water. 

Heat oil in deep fryer to 350 degrees (per your deep fryer's instructions). Can also use a dutch oven over the stove- do not fill more than halfway full with oil.

Dip chicken in egg then coat in flour mixture. Dip chicken once more in egg, then again in flour to generously coat. Fry chicken until brown and crisp, about 10-15 minutes depending on the size. Drain on paper towel.  If preparing in batches, keep chicken warm in oven until it is all complete. 

Serve over warm collard green salad. Pair with champagne. 

For the Collard Green Salad:

2 tbps. olive oil
2 cloves of garlic, minced
4 c. collard greens, roughly chopped
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. black pepper
8 oz. canned black eyed peas, rinced and drained
1 c. cherry tomatoes, chopped
1 tbsp. fresh lemon juice
2 tbsp. grated parmesan cheese

In a large pan, heat oil over medium heat. Add garlic, cook until tender and fragrant, about 1-2 minutes. Add collard greens, salt, cayenne, paprika and pepper. Cook while stiriring occasionally for 7-8 minutes until greens are tender. Add black eyed peas, tomatoes and lemon juice. Cook until heated through. Remove from heat and sprinkle with parmesan cheese before seriving.