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Classic Soul Food Dinner Plates

This Classic Soul Food Dinner Plates recipe brings together cherished Southern flavors that evoke warmth and nostalgia. With a hearty mix of fried chicken, collard greens, cornbread, and creamy macaroni and cheese, this dinner is perfect for family gatherings or a special weekend meal.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Southern
Servings 4 People
Calories 800 kcal

Equipment

  • 1 large skillet
  • 1 baking dish
  • 1 saucepan
  • 2 mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 cooking pot

Ingredients
  

  • 4 pieces chicken thighs (skin-on, bone-in)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • as needed amount vegetable oil (for frying)
  • 1 pound collard greens (washed and chopped)
  • 4 cups chicken broth Can substitute with vegetable broth for vegetarian version.
  • ½ piece onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • to taste amount salt and pepper
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup melted butter
  • 2 large eggs
  • 2 cups elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 teaspoon mustard powder
  • ½ teaspoon garlic powder
  • to taste amount salt and pepper

Instructions
 

  • In a large bowl, combine buttermilk and chicken. Cover and refrigerate for at least 30 minutes.
  • In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. Remove chicken from buttermilk, coat well in the flour mixture.
  • Heat oil in a skillet over medium-high heat. Fry chicken for about 7-8 minutes per side until golden brown and cooked through. Drain on paper towels.
  • In a large pot, heat olive oil over medium heat. Add sliced onions and garlic; sauté until soft. Stir in collard greens and pour over the chicken broth. Season with red pepper flakes, salt, and pepper. Cover and simmer for about 45 minutes until greens are tender.
  • Preheat the oven to 400°F (200°C). In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  • In another bowl, whisk together buttermilk, melted butter, and eggs. Combine wet and dry ingredients, mix until just combined.
  • Pour batter into a greased baking dish and bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.
  • Cook elbow macaroni according to package instructions. In a saucepan, melt butter over medium heat; whisk in flour and cook for 1 minute. Gradually add in milk, stirring until thickened.
  • Stir in cheese, mustard powder, garlic powder, salt, and pepper until melted and smooth. Combine with cooked macaroni.
  • On dinner plates, serve crispy fried chicken alongside collard greens, cornbread, and a generous scoop of macaroni and cheese.

Notes

Feel free to add hot sauce for an additional kick.
Leftover cornbread can be stored in an airtight container for a few days.
You can substitute the chicken broth with vegetable broth for a vegetarian version of the collard greens, but the dish might lose some depth of flavor.