Cozy Suppers

Lemon Fried Chicken

MAKES ABOUT 6 SERVINGS

The salt in the brine helps the chicken absorb the lemon flavor, resulting in a zesty twist on this Southern staple.

1½ cups whole buttermilk
2 tablespoons kosher salt, divided
1 tablespoon hot sauce
1 (3½-pound) whole chicken, cut into pieces
2 lemons, sliced
2 cups all-purpose flour
2 teaspoons ground black pepper
1 teaspoon lemon zest
Peanut oil, for frying
Garnish: chopped fresh rosemary, lemon wedges

1. In a large bowl, stir together buttermilk, 1 tablespoon salt, and hot sauce. Add chicken pieces and lemon slices; cover and refrigerate for at least 4 hours or up to 24 hours.

2. In a shallow dish, whisk together flour, pepper, zest, and remaining 1 tablespoon salt. Dredge chicken and lemon slices in flour mixture, shaking off excess. Place on a wire rack; let stand for 15 minutes.

3. In a large cast-iron skillet, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 365°. Place half of chicken, skin side down, and half of lemon slices in hot oil. Cover and fry for 5 to 8 minutes; uncover, turn chicken, and fry until a meat thermometer inserted in thickest portion registers 165°, 6 to 10 minutes more. Let drain on paper towels. Repeat with remaining chicken and lemon slices. Garnish with rosemary and fresh lemon, if desired.

Orange-Fennel Braised Greens

MAKES 6 TO 8 SERVINGS

Sweet orange and earthy fennel add a new dimension to cozy braised collards.

½ cup olive oil
1 large yellow onion, thinly sliced
1 large jalapeño, seeded and sliced
2 cloves garlic, minced
2 pounds collard greens, stemmed and roughly chopped
1 tablespoon kosher salt
1 teaspoon fennel seeds
1 teaspoon ground black pepper