Southern Fried Chicken Dinner Recipe

Name: Southern Fried Chicken Dinner
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (3-4 lbs), cut into 8 pieces; 2 cups buttermilk; 2 cups all-purpose flour; 1 tablespoon kosher salt; 1 tablespoon black pepper; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 4 cups vegetable oil, for frying; 2 lbs russet potatoes, peeled and cubed; 1/2 cup milk; 4 tablespoons unsalted butter; Salt and pepper to taste; 1 lb collard greens, stems removed and chopped; 1/2 cup chicken broth; 1 tablespoon apple cider vinegar; 1 teaspoon sugar

American · Main course · 65 min total

Southern Fried Chicken Dinner recipe videos

Classic Southern fried chicken with a crispy, seasoned crust and juicy meat, served with creamy mashed potatoes and collard greens for a true soul food dinner.

30
min prep

35
min cook

4
servings

850
kcal/serving

Ingredients

1 whole chicken (3-4 lbs), cut into 8 pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
4 cups vegetable oil, for frying
2 lbs russet potatoes, peeled and cubed
1/2 cup milk
4 tablespoons unsalted butter
Salt and pepper to taste
1 lb collard greens, stems removed and chopped
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 teaspoon sugar

Instructions

Place chicken pieces in a large bowl, cover with buttermilk, and refrigerate for at least 2 hours or overnight.
In a shallow dish, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in seasoned flour, pressing firmly to adhere.
Fry chicken in batches, skin-side down, for 12-15 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
Meanwhile, place potatoes in a pot, cover with cold water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper.
In a separate pot, cook collard greens with chicken broth, vinegar, and sugar over medium heat until wilted and tender, about 20 minutes. Season with salt and pepper.
Serve fried chicken with mashed potatoes and collard greens.

Tips

For extra crispy chicken, let the dredged chicken rest on a wire rack for 10 minutes before frying.
Keep fried chicken warm in a 200°F oven while finishing the sides.
Leftover chicken can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven to restore crispiness.

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