Fried Chicken Stuffed with Mac & Cheese

1: Throw your onions, bacon, minced garlic in a pot and saute until golden brown.

2: Add collard greens to the pot, season with slap ya mama seasoning, add 5 cups of turkey stock, cover, and cook until tender (about 30 minutes).

3: Once done, set aside to cool in the fridge.

4: In a skillet, add 1/2 stick of melted butter and 1/2 cup of flour to mix until fully incorporated.

5: Whisk in 3 cups of heavy cream and cook for 5 minutes until it thickens.

6: Add 2 cups of shredded cheddar and 1/4 cup of shaved parmesan, season with granulated garlic, onion powder, and salt, then stir.

7: Set aside to cool in the fridge.

8: Preheat fryer to 375°F. Season chicken with paprika, onion powder, granulated garlic, and kosher salt.

9: Make a deep slit underneath the chicken skin to create a pocket.

10: In a bowl, mix 5 cups of flour with the same seasonings used for the chicken.

11: Stuff the pocket with 3 oz or 1 tbsp of collard greens and mac and cheese.

12: Flour the chicken, dip in egg wash, and return to flour.

13: Fry the chicken until done or it reaches 165°F.