Vick’s Recipes

Country Fried Chicken                                                          

1 chicken cut up into 8 pieces

1 ½ cup of self rising flour

2  tablespoons of seasoning salt

1 tablespoon of granulated garlic

2 tsp of fresh ground pepper

2 tsp of lemon pepper seasoning

3 cups of peanut oil or your favorite oil for frying

In a shallow bowl, 1 ½ cup of self rising flour 2  tablespoons of seasoning salt 1 tablespoon of granulated garlic 2 tsp of fresh ground pepper 2 tsp of lemon pepper seasoning

In a large heavy skillet add the 3 cups of peanut oil or your favorite oil for frying oil should be 1/4-inch deep. Heat until a drop of water sizzles when it is flipped into the hot fat.

Dredge chicken pieces with seasoned flour and place in skillet; take care not to crowd the pieces.

Brown until chicken is golden brown on one side; then turn and brown the other side. Cook breast and thigh pieces first. Allow 20 to 30 minutes to brown chicken on both sides.  Cover. Cook on low for 30 minutes or until chicken is tender.

For crispy chicken, remove cover and increase heat last 10 minutes of cooking time; turn chicken as necessary to prevent burning.

Down South Collard Greens                                                      

2 lbs of cleaned chopped collard greens

2 smoked turkey wings

2 tablespoons of kosher salt

2 tablespoons of black pepper

2 tablespoons of sugar

2 tablespoons of white vinegar

1 medium onion chopped

1 green bell pepper

1 tsp of red pepper flakes

4 cups of water

Take the 4 cups of water, 2 smoked turkey wings, 2 tablespoons of salt, 2 tablespoons of black pepper, 2 table spoons of sugar, 2 tablespoons of vinegar, 1 medium onion chopped, 1 medium bell pepper chopped, and 1 tsp of red pepper flakes and simmer for 1 hour. Add collard green and simmer for 3 to 4 hours or until tender. Serve with corn bread, sliced tomatoes, and onion