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Southern-style fried chicken dinner Recipe

American (Southern) · Main course · 70 min total

This classic Southern fried chicken is marinated in buttermilk and seasoned with a blend of spices, then fried to golden perfection. Served with creamy mashed potatoes and collard greens, it's a comforting and satisfying dinner.

Ingredients

• 4 chicken leg quarters (or 8 pieces of mixed chicken parts)
• 2 cups buttermilk
• 1 tablespoon hot sauce (e.g., Tabasco)
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon black pepper
• 1 teaspoon salt
• Vegetable oil, for frying (about 4 cups)
• 4 medium russet potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• 1 bunch collard greens, stems removed and chopped
• 1/2 cup chicken broth
• 1 smoked ham hock (optional)

Instructions

1. In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne (if using), black pepper, and salt. Mix well.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing to adhere. Place on a wire rack and let rest for 10 minutes.
4. In a large heavy-bottomed pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Fry chicken in batches, without crowding, until golden brown and cooked through (internal temperature 165°F), about 12-15 minutes per batch. Drain on paper towels.
5. For mashed potatoes: Place potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot. Add milk and butter, mash until smooth. Season with salt and pepper.
6. For collard greens: In a large pot, cook ham hock (if using) in a little oil over medium heat until browned. Add collard greens and chicken broth. Cover and simmer until tender, about 30 minutes. Season with salt and pepper.
7. Serve fried chicken with mashed potatoes and collard greens.

Tips

• For extra crispy chicken, double-dredge: after first dredge, dip back into buttermilk and then flour again.
• Leftover fried chicken can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.

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