Crispy Chicken & Savory Collards

Fried chicken is quintessential summer eats. Though we're not quite there yet, it can be hard to think of anything else when you're stuck in Southern California looking at the ocean all day. Fried chicken culls up thoughts of beach picnics, family reunions, late nights, & cold left overs. Grease, hot kitchens, loads of time, & sticky fingers are also conjured up in the back of my mind, & nobody likes that!

Skip the grease & heat & opt for crisp oven fried chicken instead. With a crust of crunchy corn (or multigrain) flakes this chicken packs some bite. If you like a bit of kick with your fried goods like me, (spicy Popeye's is one of my favorite guilty pleasures!) then sprinkle in a bit of cayenne pepper with your flakes. Serve this chicken with biscuits, corn bread, collards, a salad, or, best of all, left-over straight out of the fridge.

Crispy Chicken
1 3 1/2-pound chicken, cut into 10 pieces and skin removed
2 tbsp. dijon mustard
2 c. multigrain cereal flakes, crushed
1 tbsp. olive oil
1 tbsp. greek seasoning
1 tsp. cayenne pepper
kosher salt to taste
black pepper to taste

Savory Collards
2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
1 yellow onion, thinly sliced
1 tbsp. olive oil
1 tsp. smoked paprika
1 scant pinch ground clove
a few shavings of freshly grated nutmeg
salt to taste
pepper to taste

Heat oven to 400F. In a large bowl, toss the chicken and mustard to coat. In a separate bowl, mix the cereal, 1 tbsp. of the oil, and 1/4 tsp. each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.

Meanwhile, saute the onions until translucent in a bit of olive oil. Once soft, add 1/4 c. chicken stock & the collards. Turn the heat up, cover the pan & let the collards wilt a bit (about 3 minutes). Remove the lid & reduce the stock over medium-high heat. Season with smoked paprika, clove, nutmeg, salt, & pepper. Serve warm.