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In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares fried chicken and collard greens.

Southern Fried Chicken

3 eggs
1/3 cup hot water
3 cups self rising flour
2 teaspoons ground black pepper
Kosher salt
Fresh ground black pepper
Granualted garlic
1 whole chicken cut into pieces
1/2 gallon canola oil for frying

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is slightly orange.

Pre heat the oil in a heavy pot no more than half full to 350 degrees.

In another bowl combine the flour and pepper. Season the chicken pieces generously with equal parts of the salt, pepper and granulated garlic. Dredge the chicken in the egg and then coat well with the flour mixture.

Fry the chicken in the oil until brown and crisp. Dark meat about 15 minutes and the white about 10 minutes.

Collard Greens

3 quarts of water
1/2 pound pork hocks smoked
1 teaspoon each kosher salt, fresh ground black pepper and granulated garlic
1 tablespoon of Crystal hot sauce
1 large bag of cleaned collards
2 tablespoons of butter

Bring the water to a boil in a large pot add the smoked pork, seasonings and hot sauce.

Reduce to medium heat and cook one hour.

Chop collards into large dice place in the pot with the butter and cook for an hour stirring occassionally. When done adjust seasonings.

Mashed Sweet Potatoes

1 1/2 pounds sweet potatoes
1/2 stick butter
1/2 cup of heavy cream
Kosher salt to taste
Fresh ground black pepper to taste

Peel and chop the potatoes. Cover the potatoes with water in a saucepan; cook till tender. Drain. Remove to a mixing bowl. Add butter, cream, salt and pepper; beat till smooth

Serve with bread or biscuits and butter.