Description
Soul Food Plates recipe featuring crispy fried chicken thighs, savory collard greens, fluffy cornbread, and creamy macaroni and cheese for a comforting and classic Southern meal.
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: In a large bowl, soak the chicken thighs in buttermilk for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Chicken Coating and Fry: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from buttermilk, dredge in the flour mixture ensuring thorough coating. Heat vegetable oil in a deep skillet or frying pan over medium heat. Fry chicken thighs for 10-15 minutes per side until golden brown and cooked through. Drain on paper towels.
- Cook the Collard Greens: In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent. Add chopped collard greens and cook for a few minutes to wilt. Pour in chicken broth, season with salt, black pepper, and red pepper flakes if using. Simmer uncovered on low heat for about 45 minutes until greens are tender.
- Make the Cornbread Batter and Bake: Preheat oven to 400°F (200°C). In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients and stir until just mixed. Pour batter into a greased baking pan and bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cook the Macaroni and Prepare Cheese Sauce: Boil elbow macaroni according to package directions until al dente. Drain and set aside. In a saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour to make a roux, cook for 2 minutes. Gradually whisk in milk, cooking until thickened. Add salt and pepper. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
- Combine Macaroni and Cheese Sauce: Mix cooked macaroni into the cheese sauce until fully coated.
- Serve the Soul Food Plate: Arrange fried chicken, collard greens, a slice of cornbread, and a serving of macaroni and cheese on each plate. Serve hot and enjoy a traditional Southern soul food meal.
Notes
- Marinating chicken in buttermilk helps tenderize and adds moisture to the final fried chicken.
- Use a thermometer to ensure the oil temperature stays around 350°F for perfect frying.
- Simmer collard greens slowly for maximum tenderness and flavor.
- For extra cheesy macaroni, add more cheddar or a mix of cheeses.
- Cornbread can be made in muffin tins for individual servings.
- Adjust red pepper flakes in collard greens to your preferred spice level or omit for mild flavor.
