Description
This classic Soul Food Plate combines crispy fried chicken, tender collard greens, moist cornbread, and creamy baked macaroni and cheese for a comforting and satisfying meal. Each component is thoughtfully prepared to capture the rich, hearty flavors of traditional Southern cooking.
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
- 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 Chicken: Soak the chicken thighs in buttermilk for at least one hour to tenderize and infuse them with flavor.
- Prepare Coating: In a bowl, mix all-purpose flour with paprika, garlic powder, onion powder, salt, and black pepper to make the seasoned flour coating.
- Fry Chicken: Heat vegetable oil in a skillet over medium-high heat. Dredge the marinated chicken pieces in the flour mixture, ensuring they are fully coated. Fry the chicken until golden brown and cooked through, about 15-20 minutes, turning occasionally for even crispness.
- Sauté Aromatics for Greens: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic and sauté until translucent and fragrant.
- Cook Collard Greens: Add the chopped collard greens, chicken broth, red pepper flakes (optional), salt, and black pepper to the pot. Simmer the mixture for about 45 minutes, stirring occasionally, until the greens are tender and flavors meld.
- Prepare Cornbread Batter: Preheat the oven to 400°F (200°C). In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined without overmixing.
- Bake Cornbread: Pour the batter into a greased baking dish and bake in the preheated oven for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cook Macaroni: Prepare elbow macaroni according to package instructions, then drain and set aside.
- Make Cheese Sauce: In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for about 1 minute to eliminate the raw flour taste. Gradually whisk in milk and cook until the sauce thickens. Stir in shredded cheddar cheese until fully melted and smooth.
- Combine Macaroni and Cheese Sauce: Mix the cooked elbow macaroni with the cheese sauce, then transfer the mixture to a baking dish.
- Bake Macaroni and Cheese: Bake in a 350°F (175°C) oven for 20 minutes until bubbly and slightly golden on top.
Notes
- Ensure the oil is hot enough before frying chicken to achieve a crispy crust without excess oil absorption.
- Simmer collard greens slowly to develop deep flavor and tender texture.
- Do not overmix cornbread batter to keep it light and fluffy.
- Use sharp cheddar for a richer macaroni and cheese flavor.
- Optional red pepper flakes add a mild heat to the collard greens but can be omitted if preferred.
