Instructions
step 1 Marinate the chicken drumsticks in buttermilk for at least 1 hour to tenderize and add flavor.
/n step 2 In a bowl mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
/n step 3 Remove chicken from the buttermilk and coat thoroughly in the seasoned flour mixture.
/n step 4 Heat vegetable oil in a deep skillet and fry the chicken for about 12–15 minutes, turning occasionally, until golden brown and cooked through.
/n step 5 Cook macaroni in salted boiling water until al dente and drain.
/n step 6 Melt butter in a saucepan, whisk in flour, then slowly add milk while stirring to create a smooth sauce. Add cheddar cheese, salt, and pepper until melted and creamy, then mix with the macaroni and bake at 375°F for 20 minutes until bubbly.
/n step 7 In a pot cook chopped bacon until slightly crisp, then add diced onion and garlic and cook until fragrant.
/n step 8 Add collard greens, chicken broth, and red pepper flakes and simmer for about 35–40 minutes until tender.
/n step 9 In a bowl combine cornmeal, flour, baking powder, salt, milk, egg, and melted butter. Pour into a greased baking dish and bake at 375°F for about 20 minutes until golden.
/n step 10 Hard boil the eggs, slice them in half, mix the yolks with mayonnaise and mustard, refill the whites, sprinkle with paprika, and serve alongside the fried chicken, mac and cheese, collard greens, and cornbread.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat fried chicken in the oven or air fryer to help restore crispiness. Mac and cheese can be reheated in the oven with a splash of milk to keep it creamy. Collard greens warm well on the stovetop, and cornbread can be reheated briefly in the oven or microwave.
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