Southern Fried Chicken with Collard Greens and Cornbread

Name: Southern Fried Chicken with Collard Greens and Cornbread
Prep time: 45 min
Cook time: 90 min
Yield: 6

southern fried-chicken collard-greens cornbread american comfort-food soul-food crispy traditional family-meal

Main Dishes

Classic Southern comfort food featuring crispy buttermilk fried chicken, slow-simmered collard greens with smoked ham hock, and fluffy honey cornbread for the ultimate soul food feast.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 90

Ingredients

1.5kg3 lbs chicken pieces (mixed thighs and drumsticks)
500ml2 cups buttermilk
2 tbsp2 tbsp hot sauce
300g2½ cups plain flour
60g½ cup cornstarch
2 tbsp2 tbsp paprika
1 tbsp1 tbsp garlic powder
1 tbsp1 tbsp onion powder
1 tsp1 tsp cayenne pepper
1L4 cups vegetable oil for frying
900g2 lbs collard greens, stems removed and chopped
11 smoked ham hock
1 large1 large onion, diced
44 garlic cloves, minced
1L4 cups chicken stock
2 tbsp2 tbsp apple cider vinegar
150g1 cup yellow cornmeal
150g1 cup plain flour
50g¼ cup sugar
1 tbsp1 tbsp baking powder
22 eggs
250ml1 cup whole milk
60g¼ cup butter, melted
2 tbsp2 tbsp honey
to tasteto taste salt and black pepper

Instructions

In a large bowl, marinate 1.5kg3 lbs chicken pieces (mixed thighs and drumsticks) in 500ml2 cups buttermilk and 2 tbsp2 tbsp hot sauce for at least 2 hours or overnight in refrigerator.
For collard greens, heat oil in a large pot. Sauté 1 large1 large onion until soft, add 44 garlic cloves, cook 1 minute.
Add 900g2 lbs collard greens, 11 smoked ham hock, 1L4 cups chicken stock, and 2 tbsp2 tbsp apple cider vinegar. Bring to boil, then simmer covered for 1 hour until tender.
For cornbread, preheat oven to 200°C (400°F). Grease a 20cm (8-inch) square pan.
Mix 150g1 cup yellow cornmeal, 150g1 cup plain flour, 50g¼ cup sugar, 1 tbsp1 tbsp baking powder, and 1 teaspoon salt in a bowl.
Whisk 22 eggs, 250ml1 cup whole milk, 60g¼ cup butter, and 2 tbsp2 tbsp honey. Add to dry ingredients, stirring just until combined.
Pour batter into prepared pan and bake 20-25 minutes until golden. Keep warm.
For chicken coating, mix 300g2½ cups plain flour, 60g½ cup cornstarch, 2 tbsp2 tbsp paprika, 1 tbsp1 tbsp garlic powder, 1 tbsp1 tbsp onion powder, 1 tsp1 tsp cayenne pepper, 2 teaspoons salt, and 1 teaspoon pepper.
Heat 1L4 cups vegetable oil for frying to 175°C (350°F) in a heavy pot or deep fryer.
Remove chicken from buttermilk, coat thoroughly in flour mixture, pressing to adhere.
Fry chicken in batches for 15-18 minutes, turning once, until golden brown and internal temperature reaches 75°C (165°F).
Drain on wire rack. Season greens with to tasteto taste salt and black pepper. Serve chicken with collard greens and warm cornbread.

Ingredients

id: chicken_pieces metric: 1.5kg imperial: 3 lbs name: chicken pieces (mixed thighs and drumsticks)
id: buttermilk metric: 500ml imperial: 2 cups name: buttermilk
id: hot_sauce metric: 2 tbsp imperial: 2 tbsp name: hot sauce
id: plain_flour metric: 300g imperial: 2½ cups name: plain flour
id: cornstarch metric: 60g imperial: ½ cup name: cornstarch
id: paprika metric: 2 tbsp imperial: 2 tbsp name: paprika
id: garlic_powder metric: 1 tbsp imperial: 1 tbsp name: garlic powder
id: onion_powder metric: 1 tbsp imperial: 1 tbsp name: onion powder
id: cayenne_pepper metric: 1 tsp imperial: 1 tsp name: cayenne pepper
id: vegetable_oil metric: 1L imperial: 4 cups name: vegetable oil for frying
id: collard_greens metric: 900g imperial: 2 lbs name: collard greens, stems removed and chopped
id: smoked_ham_hock metric: 1 imperial: 1 name: smoked ham hock
id: onion metric: 1 large imperial: 1 large name: onion, diced
id: garlic_cloves metric: 4 imperial: 4 name: garlic cloves, minced
id: chicken_stock metric: 1L imperial: 4 cups name: chicken stock
id: apple_cider_vinegar metric: 2 tbsp imperial: 2 tbsp name: apple cider vinegar
id: cornmeal metric: 150g imperial: 1 cup name: yellow cornmeal
id: flour_cornbread metric: 150g imperial: 1 cup name: plain flour
id: sugar metric: 50g imperial: ¼ cup name: sugar
id: baking_powder metric: 1 tbsp imperial: 1 tbsp name: baking powder
id: eggs metric: 2 imperial: 2 name: eggs
id: milk metric: 250ml imperial: 1 cup name: whole milk
id: butter metric: 60g imperial: ¼ cup name: butter, melted
id: honey metric: 2 tbsp imperial: 2 tbsp name: honey
id: salt_pepper metric: to taste imperial: to taste name: salt and black pepper

Instructions

In a large bowl, marinate {chicken_pieces} in {buttermilk} and {hot_sauce} for at least 2 hours or overnight in refrigerator.
For collard greens, heat oil in a large pot. Sauté {onion} until soft, add {garlic_cloves}, cook 1 minute.
Add {collard_greens}, {smoked_ham_hock}, {chicken_stock}, and {apple_cider_vinegar}. Bring to boil, then simmer covered for 1 hour until tender.
For cornbread, preheat oven to 200°C (400°F). Grease a 20cm (8-inch) square pan.
Mix {cornmeal}, {flour_cornbread}, {sugar}, {baking_powder}, and 1 teaspoon salt in a bowl.
Whisk {eggs}, {milk}, {butter}, and {honey}. Add to dry ingredients, stirring just until combined.
Pour batter into prepared pan and bake 20-25 minutes until golden. Keep warm.
For chicken coating, mix {plain_flour}, {cornstarch}, {paprika}, {garlic_powder}, {onion_powder}, {cayenne_pepper}, 2 teaspoons salt, and 1 teaspoon pepper.
Heat {vegetable_oil} to 175°C (350°F) in a heavy pot or deep fryer.
Remove chicken from buttermilk, coat thoroughly in flour mixture, pressing to adhere.
Fry chicken in batches for 15-18 minutes, turning once, until golden brown and internal temperature reaches 75°C (165°F).
Drain on wire rack. Season greens with {salt_pepper}. Serve chicken with collard greens and warm cornbread.

Tips

Buttermilk Marinade: The acid tenderizes chicken and helps coating adhere. Add pickle juice for extra tang.

Double Coating: For extra crispy chicken, dip back in buttermilk and flour mixture for a second coating.

Oil Temperature: Maintain steady temperature. Too hot burns coating; too cool makes it greasy.

Collard Greens: Remove tough stems by folding leaves and cutting along the stem. Roll and slice for even pieces.

Cornbread Texture: Don't overmix batter - lumps are fine. For crispy crust, preheat cast iron skillet with butter.

Make-Ahead: Collard greens taste better the next day. Reheat gently and adjust seasoning.