Chicken Entree

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Chicken:

Eight 6-ounce chicken breasts, butterflied

1/2 cup all-purpose flour

1/2 cup seasoned flour

2 tablespoons granulated garlic

2 tablespoons seasoned salt

1 tablespoon onion powder

1 tablespoon ground black pepper

4 large eggs

Collard Greens:

1 large Vidalia onion, chopped

1/4 cup olive oil

1 tablespoon chopped garlic

3 cups chicken stock

1 smoked turkey leg or 3 to 4 smoked turkey necks

1 teaspoon red pepper flakes

1/4 cup apple cider vinegar

2 pounds roughly chopped collard greens

Grits:

1/2 pound (2 sticks) butter

2 cups heavy cream

2 cups chicken stock

1 1/2 quarts grits

Hot Honey:

1/2 cup hot sauce

1/4 pound (1 stick) butter

2 tablespoons honey

3 tablespoons brown sugar

1 tablespoon cornstarch

Vegetable oil, for frying