Southern Fried Chicken Soul Food Plate

Instructions

Step 1: Marinate the chicken in buttermilk for at least 2 hours or overnight for the best flavor.

Step 2: In a bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Step 3: Remove the chicken from the buttermilk and coat each piece in the seasoned flour mixture.

Step 4: Heat vegetable oil in a deep skillet or fryer over medium-high heat.

Step 5: Fry the chicken for 12 to 15 minutes until golden brown, crispy, and fully cooked.

Step 6: For the rice and beans, sauté the onion in butter until softened, then stir in the red beans, garlic powder, smoked paprika, salt, and black pepper.

Step 7: Serve the seasoned beans over cooked white rice.

Step 8: Cook the macaroni according to package instructions.

Step 9: In a saucepan, melt butter and whisk in flour to create a roux.

Step 10: Slowly whisk in the milk and cook until slightly thickened.

Step 11: Stir in the cheddar cheese, salt, and black pepper until smooth, then combine with the cooked macaroni.

Step 12: For the collard greens, cook the bacon in a large pot until crispy.

Step 13: Add garlic and collard greens, then pour in the chicken broth.

Step 14: Season with red pepper flakes, salt, and black pepper, then simmer for 35 to 45 minutes until tender.

Step 15: Serve the fried chicken with rice and beans, mac and cheese, and collard greens.

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 maintain crispiness.

Mac and cheese, rice, beans, and collard greens can be reheated in the microwave or on the stovetop with a splash of water or milk if needed.