Southern Fried Chicken with Collard Greens and Cornbread

Southern Fried Chicken with Collard Greens and Cornbread

Discover the soulful flavors of the South with this classic recipe for crispy Southern fried chicken, tender collard greens, and fluffy cornbread. Step-by-step instructions, tips, and the rich history behind this comfort food trio.

Few dishes speak the language of comfort quite like Southern Fried Chicken with Collard Greens and Cornbread. It’s more than just food—it’s a deep-rooted tradition that tells stories of family, soul, and Sunday suppers. Whether you grew up in the South or you’re just craving a taste of Southern hospitality, this trio brings heart and heritage to your kitchen.

🍗 Southern Fried Chicken: Crispy, Juicy, and Full of Flavor

The secret to crispy Southern fried chicken lies in the marinade and the crust. Start by soaking chicken pieces in a seasoned buttermilk bath overnight. This tenderizes the meat and infuses it with flavor. The next day, dredge the chicken in a blend of flour, paprika, garlic powder, cayenne, and a touch of cornstarch for that crave-worthy crunch.

Fry the chicken in hot oil until golden brown and cooked through. The result? Juicy, flavorful meat wrapped in a shatteringly crisp crust. Perfect for any occasion—from Sunday dinners to potlucks and backyard cookouts.

🥬 Braised Collard Greens: Southern Soul in Every Bite

No Southern plate is complete without collard greens. Slow-cooked with smoked ham hocks or bacon, onions, and garlic, collard greens are the definition of comfort. Add a splash of apple cider vinegar and a pinch of red pepper flakes to balance out the richness and bring a little heat.

These greens simmer low and slow until they’re tender enough to melt in your mouth, and the pot liquor (the flavorful cooking liquid) is almost as prized as the greens themselves.

🌽 Skillet Cornbread: The Golden Southern Sidekick

Whether you like it sweet or savory, Southern skillet cornbread is a must. Baked in a cast iron pan for that golden, crunchy edge, this cornbread is the perfect side to soak up all the juices from your fried chicken and collard greens.

Southern-style cornbread skips the sugar and leans into cornmeal’s natural flavor, often using buttermilk and bacon grease to create that signature depth. Want to elevate it? Add a handful of chopped jalapeños or shredded cheddar for a twist.

🥘 Why This Meal Matters: A Taste of Southern Heritage

This meal isn’t just a combination of textures and flavors—it’s a reflection of Southern culinary history. Fried chicken, a dish with Scottish and West African roots, became a staple across Southern states. Collard greens trace back to African cuisine, where leafy greens were often stewed. Cornbread? A Native American contribution, later adapted into the Southern kitchen.

Together, these dishes represent resilience, community, and the art of making the most out of humble ingredients. It’s soul food at its finest.

👩‍🍳 Tips for the Perfect Southern Plate

• Don’t rush the chicken soak – overnight marinating makes all the difference.

• Keep your oil hot – around 350°F for even frying and less oil absorption.

• Use smoked meat for greens – bacon, ham hocks, or turkey wings add depth.

• Preheat your cast iron pan before pouring in cornbread batter for maximum crust.

• Serve with hot sauce and sweet tea for the full Southern experience.

📌 Final Thoughts

Southern Fried Chicken with Collard Greens and Cornbread is more than a meal—it’s a celebration of culture, history, and flavor. Whether you're hosting a family gathering, cooking for someone special, or just treating yourself, this plate never disappoints.

💬 Hungry for More?

Subscribe to BigBackNews.com for more comforting, down-home recipes like this one! Got your own twist on this Southern classic? Drop a comment below—we love hearing how y’all make it your own.

📝 Ingredients

For the Fried Chicken:

• 4 bone-in chicken thighs
• 4 bone-in chicken drumsticks
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Vegetable oil (for frying)

For the Collard Greens:

• 1 bunch fresh collard greens, stems removed and chopped
• 1 smoked ham hock (or 4 slices thick-cut bacon)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 2 eggs
• ¼ cup melted butter or bacon grease
• 1 tablespoon vegetable oil (for greasing the skillet)

👨‍🍳 Instructions

1. Marinate the Chicken: Rinse and pat the chicken dry. Place in a large bowl or zip-top bag with buttermilk, cover, and refrigerate for at least 4 hours or overnight for maximum tenderness and flavor.
2. Prep the Dredge: In a large shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well.
3. Bread the Chicken: Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing to coat thoroughly. Let rest on a wire rack for 10–15 minutes to help the coating stick.
4. Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temp should be 165°F). Drain on a wire rack or paper towels.
5. Prepare the Collard Greens: While the chicken marinates or fries, heat a large pot over medium heat. Add ham hock or chopped bacon and cook until browned (if using bacon, remove and reserve). Add onions and cook until soft, then add garlic and stir for 1 minute.
6. Simmer the Greens: Add chopped collards in batches, stirring to wilt. Pour in broth, add ham hock or bacon, vinegar, red pepper flakes (if using), and season with salt and pepper. Cover and simmer on low for 45–60 minutes, until greens are tender and flavorful.
7. Make the Cornbread: Preheat your oven to 425°F. Place a cast iron skillet with 1 tablespoon of oil in the oven while it heats. In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and optional sugar.
8. Mix Cornbread Batter: In another bowl, whisk buttermilk, eggs, and melted butter. Combine wet and dry ingredients just until smooth. Carefully remove hot skillet from oven, pour in the batter, and spread evenly.
9. Bake the Cornbread: Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean. Let cool slightly before slicing into wedges.
10. Serve: Plate a piece of fried chicken with a generous scoop of collard greens and a slice of warm cornbread. Spoon some of the greens’ pot liquor over the cornbread or serve hot sauce on the side for a real Southern touch.