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
Scale
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.
