1. Fried Chicken
Ingredients:
4-6 pieces of bone-in, skin-on chicken (drumsticks, thighs, or breasts)
2 cups buttermilk
2 tsp hot sauce (optional)
2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper (optional, for heat)
1 tsp salt
½ tsp black pepper
Vegetable oil for frying
Instructions:
Marinate the chicken: Place the chicken pieces in a large bowl and pour in the buttermilk and hot sauce (if using). Stir to coat. Let the chicken marinate for at least 1 hour (or overnight in the fridge).
Prepare the flour mixture: In another large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Coat the chicken: Remove the chicken from the buttermilk and dredge each piece in the flour mixture, pressing lightly to make sure it sticks.
Fry the chicken: Heat about 2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (350°F), carefully add the chicken, frying in batches if necessary. Fry for about 10-12 minutes per side, until golden brown and cooked through. Drain on paper towels.
2. Collard Greens
Ingredients:
1 large bunch collard greens (washed, stems removed, and torn into pieces)
1 smoked ham hock (or turkey leg, if you prefer)
1 medium onion, chopped
3-4 garlic cloves, minced
4 cups chicken broth (or water with chicken bouillon)
1 tsp smoked paprika
½ tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste
2 tbsp apple cider vinegar (optional, for tang)
Instructions:
Cook the ham hock: In a large pot, add the ham hock and chicken broth (or water). Bring to a boil, then reduce to a simmer and cook for 1 hour to infuse the broth with flavor.
Prepare the greens: While the ham hock is simmering, wash and tear the collard greens into bite-sized pieces.
Saute the aromatics: In a separate pan, heat a little oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5-7 minutes.
Add the greens: Once the ham hock has simmered for an hour, add the sautéed onions and garlic, collard greens, smoked paprika, red pepper flakes (if using), and salt and pepper to taste.
Simmer the greens: Cover and cook on low for about 45 minutes to 1 hour, stirring occasionally. Once the greens are tender and flavorful, remove the ham hock and shred any meat off the bone. Add the meat back into the pot. Stir in the apple cider vinegar for a little tanginess (optional).
3. Mac and Cheese
Ingredients:
2 cups elbow macaroni (or any pasta shape you prefer)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup heavy cream
1 cup whole milk
2 tbsp butter
2 tbsp all-purpose flour
1 tsp garlic powder
½ tsp paprika
Salt and pepper to taste
1 egg (beaten)
Instructions:
Cook the macaroni: Boil the macaroni in salted water according to package directions until al dente. Drain and set aside.
Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and heavy cream, and cook, stirring constantly, until the sauce thickens (about 5 minutes).
Add the cheese: Stir in the shredded cheddar and mozzarella cheese until melted and smooth. Season with garlic powder, paprika, salt, and pepper.
Finish the mac and cheese: Remove from heat and allow the sauce to cool slightly before stirring in the beaten egg. The egg will help the sauce thicken and set as it bakes.
Assemble and bake: Preheat the oven to 350°F (175°C). Mix the cooked macaroni with the cheese sauce and pour into a greased baking dish. Sprinkle extra cheese on top, if desired. Bake for 20-25 minutes, until bubbly and golden.
4. Cornbread
Ingredients:
1 ½ cups cornmeal
1 cup all-purpose flour
4 tsp baking powder
½ cup sugar
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup milk
½ cup unsalted butter, melted
Instructions:
Preheat oven to 425°F (220°C). Grease an 8x8-inch square baking dish or a round cast iron skillet.
Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
Add the wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, milk, and melted butter.
Combine and bake: Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared baking dish. Bake for 20-25 minutes, until the cornbread is golden brown and a toothpick comes out clean.
5. Sweet Tea
Ingredients:
4-6 black tea bags (such as Lipton or your preferred brand)
1 cup granulated sugar (adjust to taste)
6 cups water
Ice
Instructions:
Brew the tea: Boil 4 cups of water in a pot. Once boiling, remove from heat and add the tea bags. Let them steep for 5-7 minutes, then remove the tea bags.
Sweeten the tea: While the tea is still warm, stir in the sugar until dissolved. Add 2 cups of cold water and chill the tea in the refrigerator.
Serve: Serve over ice for a refreshing, sweet accompaniment to your soul food meal.
Assemble Your Southern Soul Food Plate:
Fried Chicken: Serve 2-3 pieces of crispy fried chicken.
Collard Greens: Spoon a generous portion of collard greens with some of the flavorful broth.
Mac and Cheese: Serve a heaping scoop of creamy mac and cheese.
Cornbread: Slice a piece of warm, buttery cornbread.
Sweet Tea: Pour yourself a tall glass of chilled sweet tea.
Enjoy Your Soulful Southern Dinner Plate!
This Southern Soul Food Dinner Plate is a hearty, flavorful meal that represents the best of Southern comfort food. The crispy fried chicken, tender collard greens, creamy mac and cheese, cornbread, and refreshing sweet tea will surely satisfy your soul and your appetite!
