Southern Grill Lunch: Famous Restaurant Copycat with a Twist

Allergens

Milk, Wheat

Ingredients

• 2 boneless, skinless chicken breasts (6 oz each)
• 1 cup buttermilk
• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• 3 tbsp canola oil
• 2 tbsp unsalted butter
• 6 slices Texas toast
• 1 cup country gravy
• 2 cups collard greens, chopped
• 1/2 cup yellow cornmeal

Instructions

1. In a shallow dish, soak chicken breasts in buttermilk for 30 minutes.
2. In another shallow dish, mix flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove chicken from buttermilk, letting excess drip off. Coat each piece in the flour mixture, shaking off excess.
4. In a large skillet, heat 2 tablespoons of canola oil over medium high heat. Cook chicken for 5 6 minutes per side or until golden brown and cooked through. Set aside.
5. In a separate pan, melt butter and add Texas toast, toasting until golden brown on both sides.
6. Prepare country gravy according to package instructions.
7. In another pan, heat remaining canola oil over medium high heat. Add collard greens and cook for 3 4 minutes or until tender. Season with salt and black pepper.
8. In a fourth pan, toast yellow cornmeal on low heat for about 2 minutes, stirring constantly to prevent burning.
9. To plate, place a piece of toasted Texas toast, followed by a chicken breast, collard greens, and country gravy. Finish with a sprinkle of toasted yellow cornmeal.

Chef’s Insight

This recipe pays homage to the famous street-food classic while adding a creative twist with the buttermilk batter, gravy, and cornmeal.

Notes

This recipe is perfect for those who love the excitement of Friday-night tailgates and crave a taste of home-cooked comfort food.