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Can This Chef Recreate a MasterChef Winning Dish?

To gear up for the MasterChef Season 10 premiere on Wednesday, May 29 at 8/7c, Alexis is challenging herself to create a winning dish! Do you think she'd make the cut?

COUNTRY FRIED CHICKEN WITH CREAMY COLLARD GREENS

INGREDIENTS

SERVINGS: 2

CREAMY COLLARD GREENS

INGREDIENTS:

4 tablespoons butter

1 large or 2 small shallots, finely diced

2 bunches collard greens, stems removed and cut into 1⁄2 inch strips 1 cup heavy cream

1 teaspoons salt

1⁄2 teaspoon pepper

COUNTRY FRIED CHICKEN

INGREDIENTS:

2 chicken breasts, boneless skinless 11⁄2 cups buttermilk

2 teaspoons salt, divided

11⁄2 teaspoons pepper, divided

1 cup flour

1 teaspoon garlic powder

2 eggs

1⁄2 cup milk

Vegetable oil, for frying

PREPARATION

CREAMY COLLARD GREENS

PREPARATION

1. In a large saucepan over low heat, melt butter. Add in shallots and cook until translucent,

about 5 minutes.

2. Add collard greens, heavy cream, salt and pepper. Fold to coat the greens in the liquid.

Let mixture lightly simmer, stirring occasionally, until greens are tender, about 15 minutes.

COUNTRY FRIED CHICKEN

PREPARATION

1. Cover a cutting board with a piece of plastic wrap. Lay the chicken breasts on the board,

then cover chicken with another piece of plastic wrap. Use a meat mallet to pound

chicken to be 1⁄4 inch thick.

2. In a shallow bowl or dish, whisk together buttermilk, 1 teaspoon salt, and 1 teaspoon

pepper. Place chicken in the marinade and turn to coat. Let marinate for 1 hour.

3. In a shallow bowl or dish, whisk together flour, 1 teaspoon salt, 1⁄2 teaspoon pepper, and

garlic powder. In another dish, whisk together eggs and milk.

4. Take chicken out of the buttermilk marinade and sprinkle both sides with salt. Dredge

chicken in the seasoned flour, then dip chicken in the egg mixture, then dredge again in the flour.

5. Heat a 1⁄2 inch of vegetable oil in a high-walled skillet to 350oF. Carefully place a battered chicken breast in the oil. Fry for 4 minutes on the first side, then flip, and fry for 3 minutes on the second side (or until meat reaches 165oF) until golden brown. Drain chicken on paper towels.

6. Serve with collard greens.