If you are craving a hearty, flavorful meal that feels like a warm embrace on a plate, the Soul Food Comfort Plate with Fried Chicken, Collard Greens, Cornbread, and Macaroni and Cheese Recipe is exactly what you need. This classic Southern spread brings together crispy, juicy fried chicken, tender collard greens simmered in rich broth, golden cornmeal cornbread, and creamy, cheesy macaroni that’s baked to perfection. Every bite bursts with comforting textures and soulful flavors, making it a perfect dish to share with family and friends on any occasion.
Ingredients You’ll Need
This Soul Food Comfort Plate shines because of its simple yet essential ingredients that each play a critical role in creating the dish’s signature taste, texture, and color. From the crispy coating on the chicken to the creamy cheese sauce in the macaroni, every component works in harmony.
- Chicken thighs (bone-in, skin-on): Perfect for keeping meat juicy and adding crispy, flavorful skin after frying.
- Buttermilk: Tenderizes the chicken and adds a subtle tang during marination.
- All-purpose flour: Crucial for coating the chicken and building the roux for the macaroni cheese sauce and cornbread structure.
- Paprika, garlic powder, onion powder, salt, and black pepper: These seasonings give the fried chicken its bold, savory flavor.
- Vegetable oil: The frying medium that achieves golden, crispy perfection on the chicken.
- Collard greens: Washed and chopped, their earthy flavor is the perfect balance to the rich fried chicken.
- Chicken broth: Adds depth and savory warmth to the collard greens as they simmer.
- Onion and garlic: Sautéed to fragrant softness, building foundational flavors in the greens.
- Red pepper flakes (optional): Provide a hint of heat and complexity to the greens.
- Olive oil: For gently sautéing aromatics in the greens.
- Cornmeal and sugar: Create the sweet, crumbly texture unique to cornbread.
- Baking powder: Gives the cornbread a light, fluffy rise.
- Milk, eggs, and melted butter: Combine moisture and richness in the cornbread batter.
- Elbow macaroni: The perfect pasta shape to hold creamy cheese sauce.
- Cheddar cheese: Shredded for melting into the béchamel base, producing classic macaroni and cheese flavor.
How to Make Soul Food Comfort Plate with Fried Chicken, Collard Greens, Cornbread, and Macaroni and Cheese Recipe
Step 1: Marinate and Fry the Chicken
Start by marinating the chicken thighs in buttermilk for at least one hour. This tenderizes the meat and infuses just a hint of tanginess making each bite juicy and flavorful. Next, combine all-purpose flour with paprika, garlic powder, onion powder, salt, and black pepper to create a seasoned coating. Heat vegetable oil in a skillet over medium-high heat until shimmering, then dredge the marinated chicken in the flour mixture, shaking off any excess. Fry the chicken until golden brown and cooked through, about 15 to 20 minutes, turning occasionally to ensure even crisping. The result? Crispy skin giving way to succulent meat underneath.
Step 2: Prepare the Collard Greens
While the chicken marinates and fries, start your collard greens. Heat olive oil in a large pot over medium heat, then sauté diced onion and minced garlic until translucent and fragrant. Add the chopped collard greens to the pot along with chicken broth, red pepper flakes for a little kick if you like, salt, and pepper. Let the greens simmer gently for about 45 minutes, stirring occasionally, until they are tender and infused with the savory broth’s rich flavors. This slow cooking makes the collard greens melt-in-your-mouth delicious—a perfect balance to the fried chicken.
Step 3: Bake the Cornbread
Preheat your oven to 400°F (200°C). In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined. In a separate bowl, beat milk, eggs, and melted butter together, then pour the wet mixture into the dry ingredients. Stir gently just until combined to keep the batter light and airy. Pour the batter into a greased baking dish and let it bake for 20 to 25 minutes until the top is golden and a toothpick inserted comes out clean. The warm, slightly sweet cornbread adds a wonderful texture and a comforting touch to the Soul Food Comfort Plate with Fried Chicken, Collard Greens, Cornbread, and Macaroni and Cheese Recipe.
Step 4: Create the Macaroni and Cheese
Cook the elbow macaroni according to package instructions until al dente, then drain and set aside. In a saucepan, melt butter over medium heat and whisk in flour to form a roux, cooking for about one minute to eliminate the raw flour taste. Gradually whisk in the milk and continue stirring until the sauce thickens into a smooth béchamel. Stir in shredded cheddar cheese until melted and creamy. Combine the sauce with the cooked macaroni, transfer to a baking dish, and bake at 350°F (175°C) for about 20 minutes, allowing the top to become bubbly and lightly golden. This creamy and cheesy macaroni perfectly rounds out the rich flavors of the fried chicken and greens.
How to Serve Soul Food Comfort Plate with Fried Chicken, Collard Greens, Cornbread, and Macaroni and Cheese Recipe
Garnishes
Adding garnishes can elevate this Soul Food Comfort Plate even more. Freshly chopped parsley or green onions sprinkled over the macaroni and cheese add a pop of color and mild freshness. A few lemon wedges on the side can brighten the fried chicken when squeezed just before eating, cutting through the richness with a zesty note.
Side Dishes
While this plate stands tall on its own, you can serve it alongside a simple garden salad with a tangy vinaigrette to refresh the palate between bites. Pickled okra or a bowl of baked beans also pair beautifully as additional Southern-inspired sides that complement the flavors without overpowering the main event.
Creative Ways to Present
For a convivial family-style meal, serve the collard greens and macaroni in bowls for everyone to help themselves while arranging the fried chicken and thick squares of cornbread on large platters. You can also plate individual serving trays, layering each item side by side with a drizzle of hot sauce or honey drizzle over the chicken for an exciting taste twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover fried chicken, collard greens, cornbread, and macaroni and cheese into airtight containers. Refrigerate and consume within 3 to 4 days for the best quality. The collard greens and macaroni keep their flavors well, while fried chicken’s crust will be slightly softer after refrigeration but still delicious.
Freezing
You can freeze the components separately for up to 2 months. Wrap the fried chicken tightly in foil or freezer bags to protect the crust, and store the macaroni and cheese and collard greens in freezer-safe containers. Cornbread freezes well too—wrap it in plastic wrap and foil to maintain moisture and texture.
Reheating
For crispy fried chicken, reheat it in a 375°F oven on a wire rack until warmed through to bring back some crunchiness. Reheat collard greens and macaroni and cheese in a covered dish in the oven or microwave until bubbling and hot. To refresh cornbread, warm it briefly wrapped in foil in the oven or toast individual pieces lightly.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! While thighs are preferred for juiciness and flavor, you can use chicken breasts. Just be mindful of cooking time since breasts cook faster and can dry out more easily; consider marinating and monitoring closely during frying.
How do I make the collard greens less bitter?
Properly cooking the collard greens in chicken broth and with onions and garlic softens their texture and mellows bitterness. Adding a touch of sugar or a splash of vinegar near the end of cooking can also balance flavor beautifully.
Is it okay to skip the buttermilk marinade?
You can skip it in a pinch, but the buttermilk does wonders to tenderize chicken and add flavor. If you don’t have access, try using a milk and lemon juice mixture as an alternative marinade to achieve similar results.
Can I make the macaroni and cheese ahead of time?
Yes! You can prepare the cheese sauce and cooked pasta mixture ahead, cover it, and refrigerate for up to a day. Just bake right before serving to ensure a bubbling, golden crust on top.
What’s the best way to reheat leftovers without losing texture?
For fried chicken, reheating in the oven is best to restore crispness, rather than the microwave. For the sides, gentle reheating covered prevents drying out while maintaining flavor and moisture.
Final Thoughts
This Soul Food Comfort Plate with Fried Chicken, Collard Greens, Cornbread, and Macaroni and Cheese Recipe is a celebration of rich traditions, heartwarming flavors, and irresistible textures. It’s the kind of meal that brings smiles to the table and leaves everyone feeling satisfied and loved. Trust me, once you try this recipe, it will become a cherished favorite you’ll want to make again and again. So gather your ingredients and get ready to dive into some serious comfort food happiness!
Print
Soul Food Comfort Plate with Fried Chicken, Collard Greens, Cornbread, and Macaroni and Cheese Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
A classic Southern soul food plate featuring crispy fried chicken marinated in buttermilk, tender collard greens simmered in chicken broth, moist and fluffy cornbread, and creamy baked macaroni and cheese. This hearty meal is perfect for a comforting family dinner with bold flavors and satisfying textures.
Ingredients
Fried Chicken
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour (for coating)
- 2 teaspoons paprika (for seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable oil (for frying)
Collard Greens
- 1 bunch collard greens (washed and chopped)
- 4 cups chicken broth
- 1 onion diced
- 2 cloves garlic (minced)
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup butter (melted)
Macaroni and Cheese
- 2 cups elbow macaroni
- 2 cups cheddar cheese (shredded)
- 1 cup milk
- 1/4 cup butter (melted)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Marinate the Chicken: Place the chicken thighs in a bowl and cover with 1 cup of buttermilk. Allow to marinate for at least 1 hour to tenderize and infuse flavor.
- Prepare Flour Coating: In a separate bowl, mix the 1 cup of flour with paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Heat Oil: Pour vegetable oil into a skillet and heat over medium-high heat until hot enough for frying.
- Coat and Fry Chicken: Dredge each piece of marinated chicken in the seasoned flour mixture until fully coated. Fry the chicken in the hot oil for about 15-20 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on paper towels.
- Sauté Aromatics for Collard Greens: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until the onion becomes translucent and fragrant.
- Cook Collard Greens: Add the chopped collard greens, chicken broth, red pepper flakes (if using), salt, and black pepper to the pot. Bring to a simmer and cook for about 45 minutes, stirring occasionally, until the greens are tender.
- Preheat Oven for Cornbread: Set your oven to 400°F (200°C) and grease a baking dish.
- Mix Dry Cornbread Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together milk, eggs, and melted butter until smooth.
- Make Cornbread Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Bake Cornbread: Pour batter into the greased baking dish and bake for 20-25 minutes until golden on top and a toothpick inserted comes out clean.
- Cook Macaroni: Prepare the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In a saucepan over medium heat, melt butter, then whisk in the flour and cook for 1 minute to form a roux. Gradually add milk, whisking continuously until the sauce thickens.
- Add Cheese: Stir shredded cheddar cheese into the thickened sauce until melted and smooth.
- Combine and Bake Mac and Cheese: Mix the cooked macaroni into the cheese sauce, then transfer the mixture into a baking dish. Bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly and slightly golden on top.
Notes
- For extra crispy chicken, double dredge the chicken by dipping it again in the buttermilk and flour mixture before frying.
- Adjust red pepper flakes in collard greens according to your spice tolerance.
- Use sharp cheddar cheese for the best flavor in macaroni and cheese.
- Let the cornbread cool slightly before slicing for cleaner pieces.
- The dish can be prepared partially in advance by marinating chicken overnight and prepping greens ahead.
