Oaktown Sweet Potato Volcano

Method

1. Marinate the chicken.Trim excess fat from the thighs and leave them whole. Whisk the buttermilk, Smoked Orchard pickle juice, and active sourdough starter until smooth, then add the paprika, granulated garlic, black pepper, and salt. Coat the chicken, cover, and refrigerate for 16 to 20 hours at 40°F or below.
2. Roast the sweet potatoes.Heat the oven to 425°F. Wash and dry the potatoes, pierce them several times, rub the skins with olive oil, and set them on a parchment-lined sheet pan. Roast for 50 to 70 minutes, until completely tender and caramelized. Cool until comfortable to handle.
3. Prepare the collard chow-chow.Remove the tough stems and finely chop the leaves. Blanch the collards in salted boiling water for 2 minutes, transfer to ice water, drain, and squeeze out excess moisture. Simmer the vinegar, sugar, water, mustard seeds, salt, and optional red pepper flakes just until the sugar dissolves. Combine the collards, peppers, and onion, pour over the warm brine, toss, and refrigerate for at least 30 minutes. This is a quick refrigerated relish, not a shelf-stable canned product.
4. Make the brown butter.Melt the butter in a small saucepan over medium heat. Swirl occasionally as it foams and the milk solids turn golden. When it smells nutty and shows amber flecks, immediately transfer it to a heat-safe bowl so it does not burn.
5. Prepare the sweet potato filling.Slice each potato lengthwise and open it like a boat. Scoop most of the flesh into a bowl, leaving about ¼ inch attached to the skin. Add the brown butter, roasted garlic, cream, smoked cheddar, salt, black pepper, and smoked paprika. Whip until smooth and fluffy, then spoon or pipe the filling back into the skins, leaving a shallow well in the center.
6. Bake the potatoes a second time.Reduce the oven to 400°F. Bake the filled potatoes for 15 to 20 minutes, until hot and golden at the exposed edges. For more color, broil for 1 to 2 minutes while watching carefully. Keep warm.
7. Bread the chicken.Mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional cayenne. Lift the whole thighs from the marinade and let the excess drip away; do not rinse or pat completely dry. Press each thigh into the dredge. For a craggier crust, dip it briefly back into the marinade and dredge again. Rest on a wire rack for 10 minutes.
8. Fry the chicken.Heat 2 to 3 inches of neutral oil in a heavy-bottomed pot to 350°F. Fry the thighs in batches without crowding until deeply golden and the thickest part reaches 165°F, about 7 to 10 minutes depending on size. Drain on a wire rack and rest briefly. For extra crunch, return the chicken to 375°F oil for 45 to 60 seconds. Cut the rested thighs into large pieces for serving.
9. Make the hot pepper jelly glaze.Warm the pepper jelly, vinegar, honey, butter, garlic, and optional red pepper flakes over medium-low heat. Simmer gently for 5 to 7 minutes, until smooth and lightly thickened. Reserve one-third for finishing. Lightly toss the chicken with the remaining glaze just before serving so the crust stays crisp.
10. Assemble the volcano.Set one twice-baked potato on each plate and spoon a little warm glaze into the center. Pile on the crispy chicken, drain and spoon over the collard chow-chow, then drizzle with the reserved glaze. Finish with parsley or scallions, if desired, and serve immediately.