1 quart vegetable oil
1/2 bunch kale
2 cups yellow cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup (1 stick) butter, melted
2 cups finely chopped bell pepper
1 cup shredded Cheddar
1 cup chopped onion
1/2 cup chopped jalapeno
Nonstick cooking spray
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup Memphis-style barbecue sauce
1/4 cup sriracha
8 cups shredded smoked or roasted chicken
4 slices bacon, cooked and crumbled
Pepper sauce or hot sauce, for serving
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