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Flavorful Soul Food Meal with Crispy Fried Chicken

crispy fried chicken - featured image
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A hearty and nostalgic soul food meal featuring perfectly crispy fried chicken paired with classic sides like creamy mac and cheese, collard greens, and buttery cornbread. This recipe is quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 2 cups buttermilk
  • 1 teaspoon salt (for marinade)
  • 1 teaspoon black pepper (for marinade)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (for coating)
  • 1/2 teaspoon black pepper (for coating)
  • Vegetable oil or peanut oil (for frying)
  • 1 tablespoon butter (for greens)
  • 1 diced onion
  • 3 minced garlic cloves
  • 1 lb chopped collard greens
  • 2 smoked turkey wings or 1 smoked ham hock
  • 4 cups chicken broth
  • 8 oz elbow macaroni
  • 4 tablespoons butter (for mac and cheese)
  • 4 tablespoons all-purpose flour (for roux)
  • 3 cups milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mild cheddar cheese
  • 1 cup cornmeal
  • 1 cup all-purpose flour (for cornbread)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar or honey
  • 1 large egg
  • 1 cup buttermilk (for cornbread)
  • 1/4 cup melted butter (for cornbread)

Instructions

  1. Rinse and pat dry chicken pieces. In a large bowl, combine 2 cups buttermilk, 1 teaspoon salt, and 1 teaspoon black pepper. Submerge chicken, cover, and refrigerate for at least 2 hours or overnight.
  2. In a shallow dish, whisk together 2 cups flour, 1/2 cup cornstarch, 2 teaspoons smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing gently. Dip coated chicken back into buttermilk briefly, then again into flour mixture (double dredge). Place on wire rack for 10 minutes.
  4. Heat vegetable or peanut oil in a large deep skillet or Dutch oven to 350°F. Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on wire rack.
  5. While frying chicken, melt 1 tablespoon butter in a large pot over medium heat. Sauté diced onion and minced garlic until softened. Add collard greens, smoked turkey wings or ham hock, and chicken broth. Simmer covered for 45 minutes to 1 hour until greens are tender. Season with salt and pepper.
  6. Cook macaroni in salted boiling water until al dente. Drain and set aside. In the same pot, melt 4 tablespoons butter over medium heat. Stir in 4 tablespoons flour and cook 2 minutes to form roux. Gradually whisk in milk and heavy cream until thickened. Remove from heat, stir in shredded cheeses until melted. Combine with pasta and season with salt and pepper.
  7. Preheat oven to 400°F. In a bowl, mix cornmeal, flour, baking powder, baking soda, and sugar. In another bowl, whisk egg, buttermilk, and melted butter. Combine wet and dry ingredients until just mixed. Pour into greased 8-inch square pan. Bake 20-25 minutes until golden and toothpick comes out clean.

Notes

Maintain oil temperature between 350°F and 360°F for crispy chicken. Let chicken rest on wire rack after coating and after frying to keep crust crisp. Marinate chicken at least 2 hours or overnight for best tenderness. For gluten-free, substitute all-purpose flour with gluten-free blend and use gluten-free cornmeal. Reheat fried chicken in oven on wire rack to retain crispiness.

Nutrition

Keywords: fried chicken, soul food, crispy chicken, collard greens, mac and cheese, cornbread, southern cooking, comfort food

Find it online: https://lucastable.com/flavorful-soul-food-meal-with-crispy-fried-chicken-best-easy-recipes/