Fried Chicken Burrito

I could eat burritos everyday. They're portable complete meals and you've got your carb, your protein, and your veggies all rolled into an edible container. I could also eat fried chicken everyday...

So the story goes like this. I left my card at a bar and made the schlep the next day to pick it up. Upon arrival, low and behold, they decided to close for Easter. The 45 minute train ride was for nothing. So when I saw a sign repping FRIED CHICKEN on the way home, well, when in Rome.

Wilma Jean. Rob Newton and Kerry Diamond's award winning fried chicken joint. Menu in hand, eyes fixated on the Fried Chicken Burrito. Boneless thigh, buttered rice, hoppin’ john, collards. Ugh. Did I mention that after I ate it and gave praise to the dish the lovely waitress noted that it was the last day of business for the fine establishment. Hell, the last time I might have this amazing burrito. So, here I pay my respects for perhaps the best burrito I've ever had. Enjoy!

INGREDIENTS
For the Hoppin’ John
1 lb dried black eyed peas
1 TBSP vegetable oil
1 medium onion, diced,
2 stalks celery, diced
1 large carrot, diced
3 cloves garlic, minced
2 10.5oz cans diced tomatoes with green chilies
1 smoked ham hock
1 tsp dried thyme
1 tsp Kosher Salt
1 tsp freshly ground black pepper
Cayenne pepper
1 bay leaf
1 quart chicken stock

For the Collard Greens
3-4 bunches of collard greens
½ smoked pork ribs, ham hock, bacon, or smoked turkey
2 tsp Kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1 TBSP hot sauce
1 TBSP butter

For the Fried Chicken
4 large boneless skinless chicken thighs
1 TBSP salt
1 tsp baking powder
1 ½ cups all purpose flour
1 TBSP Kosher salt
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 cup buttermilk
1 egg
2 TBSP hot sauce
1 TBSP apple cider vinegar
1 ½ qt Peanut or vegetable oil
Green onions
Equal parts hot sauce & honey

Dry boneless skinless chicken thighs using paper towels and mix together the Kosher salt & baking powder. Season the chicken on both sides with the salt mixture. Place on a wire rack and refrigerate, uncovered, for a minimum of 3 hours or overnight.

Soak 1 lb of dried black eyed peas in 2 quarts of water for a minimum of 8 hours or overnight. Heat a large pot over medium high heat for 1 minute. Add in the  vegetable oil along with the onion, celery, and carrot and a pinch of Kosher salt. Sauté until translucent about 7 minutes. Add in the garlic and cook stirring often for 1 minute. Add the drained and rinsed black eyed peas along with 2 cans of diced tomatoes with green chilies, the ham hock, dried thyme, Kosher salt, freshly ground black pepper, a shake of cayenne, the bay leaf, and 1 quart of chicken stock. Bring to the boil over high heat. Once to the boil, reduce the heat to low and simmer for 1 ½ - 2 hours or until the peas are tender. Periodically skim the top of any foam that rises. Once the peas are tender, remove the ham hock and let cool for 10 minutes. Remove the meat from the bone and add it back to the hoppin’ john.

While your hoppin john is simmering, rinse and clean your collard greens. Remove the rib from the leaves and cut into 2 inch strips. Bring 1 ½ quarts of water to the boil and add in ½ lb of smoked pork ribs along with Kosher salt, freshly ground black pepper, garlic powder, hot sauce, and butter. Let the braising liquid simmer for 30 minutes before dropping in the collards. Simmer the greens for 20-30 minutes until tender. Remove the meat from the bone and mix it in with the collards.

Pound out the chicken to ¾ in uniform thickness. Mix together all purpose flour, Kosher salt, paprika, garlic powder, onion powder, and cayenne pepper. Mix to fully combine. Dredge each piece of chicken in the seasoned flour shaking off excess flour and set aside. Whisk together buttermilk, an egg, hot sauce, and apple cider vinegar. Pour in a 3-4 TBSP of the buttermilk mixture into the flour and mix to create clumps. Dip each thigh into the buttermilk mixture and then coat each piece in the flour being sure to adhere the moist clumps. Shake off excess flour and place the chicken on a wire rack to rest. Place in the refrigerator for 30 minutes to let the coating stick.

Heat peanut oil to 350F and carefully add in the chicken thighs dropping them away from you to avoid splashing. Cook for 7-9 minutes, flipping periodically, until crispy golden brown and cooked through. Transfer to a wire rack to drain and season lightly with Kosher salt.

To assemble, lay out a bed of buttered steamed white rice. Layer with chopped fried chicken and spoonfuls of hoppin john and collard greens that have been drained of excess liquid. Top with green onions, your favorite grated cheese and a mixture of hot sauce & honey. Wrap the burrito like a pro!