WINN DIXIE FRIED CHICKEN RECIPES

Steps:

• Mix together cumin, smoked paprika, 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ¾ tsp. garlic powder, and ½ tsp. pepper in a small bowl.
• Arrange chicken on a rimmed baking sheet; sprinkle all over with spice mixture. Let sit at room temperature 30 minutes, or chill, uncovered, up to 12 hours.
• Combine flour, curry powder, paprika, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. garlic powder, and 2 tsp. pepper in a medium paper bag. Close bag and shake well to combine. Add chicken to bag, close, and shake well to coat.
• Pour oil into a large cast-iron skillet or Dutch oven to come 1" up sides; clip thermometer to sides of pan and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, cook chicken pieces, turning halfway through, until deep golden brown, 10–15 minutes per batch (an instant-read thermometer inserted into each piece should register 160° for light meat and 165° for dark). Transfer fried chicken to a wire rack and let cool slightly before serving.

Steps:

• Slash the ham hocks (or other smoked meat) lightly with a knife. Put in a large stock pot and cover them with water, plus about an inch. Add the salt, Cajun seasoning, onion, garlic and hot sauce. Bring to a boil, reduce heat and simmer for an hour.
• While the ham hocks are simmering, strip, rinse, drain and chop the collards, if using fresh bunches; set aside.
• To the ham hocks, add the cleaned greens, chicken broth, sugar, bacon fat or oil, vinegar, soy sauce, butter, and ham remnants.
• Cook the greens down, cover, reduce heat to low, and cook for 30 to 45 minutes if you like them firmer; 1-1/2 to 2 hours, if you like them more cooked down, stirring occasionally. Add chicken broth, if liquid cooks down too low.
• Taste, season with additional salt and pepper as needed; sprinkle with dried pepper flakes, if desired. Pull any remaining meat from hocks and return to greens, discarding bones.
• Serve with cornbread or hoe cakes and offer chopped raw sweet onion and vinegar pepper sauce at the table.