There’s something undeniably comforting about a Southern soul food dinner recipe that evokes warm memories of family gatherings and Sunday dinners. This classic Southern feast is not only a celebration of rich flavors and hearty portions but also a tribute to the culinary traditions that have been passed down through generations. Imagine crispy fried chicken, savory collard greens, fluffy cornbread, and creamy mac and cheese—a combination that brings everyone together around the table, ready to indulge in a delightful experience. This dish captures the essence of Southern cuisine traditions, making it a favorite for family-friendly gatherings and special occasions alike. Whether you grew up savoring these dishes at your grandmother’s table or are discovering them for the first time, this Southern soul food dinner recipe is sure to create lasting memories and a sense of community.

Ingredients

For the Fried Chicken

• 4 pounds of chicken pieces (legs, thighs, breasts) – Choose high-quality chicken for the best flavor and tenderness.
• 2 cups buttermilk – This not only adds moisture but also tenderizes the chicken, making it succulent.
• 2 cups all-purpose flour – Opt for unbleached flour for a more natural taste.
• 1 tablespoon paprika – Adds color and a hint of sweetness; consider smoked paprika for a deeper flavor.
• 1 teaspoon garlic powder – Freshly minced garlic can also be used for an extra kick.
• 1 teaspoon onion powder – Enhances the savory flavor profile.
• 1 teaspoon cayenne pepper (optional for heat) – Adjust the amount based on your spice preference.
• Salt and pepper to taste – Essential for enhancing all the flavors in the dish.
• Vegetable oil for frying – Use a high smoke point oil like peanut or canola for frying.

For the Collard Greens

• 2 pounds fresh collard greens, washed and chopped – Look for vibrant greens without yellow spots.
• 1 medium onion, diced – Sweet onions like Vidalia can add a nice flavor.
• 3 cloves garlic, minced – Fresh garlic elevates the taste significantly.
• 4 cups chicken broth – Homemade or low-sodium store-bought works best.
• 1 tablespoon apple cider vinegar – This adds brightness and balances the flavors.
• Salt and pepper to taste – Adjust according to preference and broth saltiness.
• 1 tablespoon olive oil – Can substitute with bacon grease for a more traditional flavor.

For the Cornbread

• 1 cup cornmeal – Use stone-ground cornmeal for a rustic texture and authentic flavor.
• 1 cup all-purpose flour – This provides structure to the cornbread.
• 1 tablespoon baking powder – Ensures a light and fluffy texture.
• 1/2 teaspoon salt – Essential for flavor enhancement.
• 1/4 cup sugar – Adjust the sweetness to your liking; honey can also be a delightful substitute.
• 1 cup milk – Whole milk or buttermilk can enhance the richness.
• 1/3 cup vegetable oil – Can use melted butter for additional flavor.
• 2 eggs – Adds moisture and helps bind the ingredients together.

Steps / Instructions

1. Marinate the Chicken: In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor. This step is crucial as it helps infuse the chicken with flavor and moisture.
2. Prepare the Coating: In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, and additional salt and pepper. This will create a flavorful coating for your chicken. Ensure that the dry ingredients are well-blended to avoid any clumps.
3. Fry the Chicken: Heat vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C). Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, making sure to coat thoroughly. Shake off any excess flour to prevent a gummy texture.
4. Fry the chicken in batches, cooking for about 12-15 minutes, or until golden brown and cooked through (the internal temperature should reach 165°F/75°C). Drain on paper towels. This step ensures that each piece is crispy and golden, which adds to the overall appeal of the dish.
5. Cook the Collard Greens: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened (about 5 minutes). Stir in the chopped collard greens, chicken broth, and apple cider vinegar. Season with salt and pepper. Simmer for 45 minutes, or until the greens are tender. Stir occasionally to ensure even cooking and flavor distribution.
6. Bake the Cornbread: Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, combine milk, oil, and eggs. Mix the wet ingredients into the dry ingredients until just combined. Pour the batter into a greased 9-inch square baking dish. This will yield perfectly baked cornbread with a beautiful crust.
7. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Keep an eye on the cornbread as it bakes to ensure it doesn’t overcook and remains moist.

Tips & Tricks

• Chicken Marinade: For deeper flavor, marinate the chicken overnight. This not only enhances taste but also tenderness, making the chicken irresistible.
• Fried Chicken Crispiness: Ensure your oil is at the right temperature before frying. Too low will make the chicken greasy, while too high will burn the coating. Use a kitchen thermometer for accuracy.
• Storing Collard Greens: Leftover collard greens can be stored in the refrigerator for up to 4 days. Reheat on the stove or in the microwave. They often taste even better the next day as the flavors continue to meld.
• Make Ahead Cornbread: Cornbread can be baked a day in advance. Reheat in the oven before serving for the best texture. For an extra treat, consider adding jalapeños or cheese to the batter for a flavorful twist.

Conclusion

This Southern soul food dinner recipe is a heartwarming way to bring family and friends together, celebrating the rich culinary traditions of the South. With crispy fried chicken, tender collard greens, and fluffy cornbread, it’s a meal that satisfies cravings and creates cherished memories. Try this recipe for your next gathering and experience the savory Southern flavors that everyone will love. You can learn more about this topic.

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Southern Soul Food Dinner

Recipe by itachi sarah

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Southern Difficulty: Easy

🍽️

Servings

− 6 +

⏱️

Prep Time

2 hr

🍳

Cook Time

1 hr

🔥

Calories

—

A heartwarming Southern soul food dinner recipe that combines crispy fried chicken, savory collard greens, and fluffy cornbread, celebrating rich culinary traditions.

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Ingredients

US Metric

• 4 pounds of chicken pieces (legs, thighs, breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Vegetable oil for frying
• 2 pounds fresh collard greens, washed and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/3 cup vegetable oil
• 2 eggs

Directions

1.

Marinate the Chicken: In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

2.

Prepare the Coating: In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, and additional salt and pepper.

3.

Fry the Chicken: Heat vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C). Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, coating thoroughly.

4.

Fry the chicken in batches, cooking for about 12-15 minutes, or until golden brown and cooked through. Drain on paper towels.

5.

Cook the Collard Greens: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Stir in the chopped collard greens, chicken broth, and apple cider vinegar. Season with salt and pepper. Simmer for 45 minutes, until the greens are tender.

6.

Bake the Cornbread: Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, combine milk, oil, and eggs. Mix the wet ingredients into the dry ingredients until just combined. Pour into a greased 9-inch square baking dish.

7.

Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.