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Classic Soul Food Dinner Plates

A comforting and hearty classic soul food dinner plate featuring fried chicken, macaroni and cheese, collard greens, and cornbread. This meal embodies the rich flavors and traditions of Southern cooking.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Southern Cuisine
Servings 4 People
Calories 800 kcal

Equipment

  • 1 large skillet
  • 1 baking dish
  • 1 saucepan
  • 1 large pot
  • 2 mixing bowls
  • 1 whisk
  • 1 tongs
  • 1 chef's knife
  • 1 cutting board

Ingredients
  

  • 4 lbs chicken pieces (legs, thighs, wings)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Oil for frying
  • 1 lb elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 2 cups milk
  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 lbs collard greens, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • ¼ cup vegetable oil

Instructions
 

  • In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour.
  • In a separate bowl, mix flour, salt, black pepper, paprika, and garlic powder.
  • Heat oil in a skillet over medium-high heat.
  • Dredge each piece of chicken in the flour mixture, shaking off excess.
  • Fry chicken in batches for about 12-15 minutes per side, until golden brown and cooked through.
  • Cook elbow macaroni according to package instructions; drain and set aside.
  • In a saucepan, melt butter, whisk in flour, and cook for 2 minutes.
  • Gradually add milk, stirring until thickened.
  • Remove from heat and stir in cheese until melted. Add cooked macaroni, salt, pepper, and garlic powder. Mix well and transfer to a baking dish.
  • Bake at 350°F (175°C) for 25-30 minutes, until bubbly.
  • In a large pot, sauté onions and garlic until translucent.
  • Add chopped collard greens and cook for about 5 minutes, stirring frequently.
  • Pour in chicken broth, add salt, red pepper flakes, and vinegar. Simmer for about 45 minutes, until greens are tender.
  • Preheat the oven to 400°F (200°C).
  • In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
  • In another bowl, whisk together milk, eggs, and vegetable oil.
  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Pour into a greased baking pan and bake for 20-25 minutes until golden.
  • Plate the fried chicken, macaroni and cheese, collard greens, and a slice of cornbread on each dinner plate.
  • Enjoy this classic soul food feast!

Notes

Feel free to adjust the spices in the collard greens to dial up or down the heat.
For a more moist cornbread, consider adding a little creamed corn or additional butter.