Fried Chicken with Mac and Cheese and Collard Greens

For the Collard Greens: Wash greens thoroughly. Remove tough stems, roll the leaves into bundles, and slice into 1-inch ribbons. Wash again in a large bowl or clean sink to remove any grit, then drain.

In a large stockpot over medium heat, add olive oil. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.

Add the smoked turkey leg to the pot, then pour in the chicken broth. Bring to a simmer.

Add the cleaned collard greens to the pot in batches, allowing them to wilt down. Add the salt/pepper/garlic blend, Creole seasoning, yellow mustard, crushed red pepper flakes, butter, and apple cider vinegar.

Stir everything together, cover the pot, reduce heat to low, and simmer for at least 1.5 to 2 hours, or until the greens are very tender.

Once tender, remove the turkey leg. Pull the meat from the bone, shred it, and return the meat to the pot. Stir to combine and keep warm.

For the Mac & Cheese: Cook pasta according to package directions. While it cooks, shred all the blocks of cheese.

In a large skillet or pot, melt 1/2 cup of butter over medium heat. Whisk in the seasonings (salt/pepper/garlic blend and paprika).

Whisk in 1/2 cup of flour to create a roux. Cook for 1 minute, stirring constantly.

Slowly whisk in the evaporated milk, followed by the heavy cream, until the sauce is smooth. Bring to a simmer and cook until thickened.

Remove the sauce from the heat. Gradually stir in about two-thirds of the shredded cheese until fully melted and the sauce is creamy.

Add the drained, cooked pasta to the cheese sauce and stir until everything is well coated.

Transfer half of the mac and cheese to a baking dish. Top with a layer of the remaining shredded cheese. Add the rest of the mac and cheese, and top with the final layer of cheese.

Bake at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly.

For the Fried Chicken: In a large bowl, combine chicken tenders with salt/pepper/garlic blend, Creole seasoning, onion powder, and paprika. Add hot sauce and milk, and mix until the chicken is fully coated. Cover and marinate for at least 30 minutes in the refrigerator.

In a shallow dish, whisk together the all-purpose flour and cornstarch.

In a large, heavy-bottomed pot or Dutch oven, heat about 3 inches of vegetable oil to 350°F (175°C).

Remove chicken from the marinade, allowing excess to drip off. Dredge each tender in the flour mixture, pressing to adhere, and shake off any excess.

Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through.

Remove chicken with a spider strainer and let it drain on a wire rack. If desired, toss the hot fried chicken in a bowl with honey hot sauce.

Serve the fried chicken tenders with the baked mac and cheese and collard greens.