By This Southern Comfort Plate : Collard Greens, Mac and Cheese, Fried Chicken, and Potato Salad balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Southern Comfort Plate : Collard Greens, Mac and Cheese, Fried Chicken, and Potato Salad captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Southern Comfort Plate : Collard Greens, Mac and Cheese, Fried Chicken, and Potato Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
8 pieces of chicken (thighs, drumsticks, breasts)
2 cups buttermilk
2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
Oil for frying
PREPARATION STEPS
Marinate the chicken in buttermilk, salt, and pepper for at least 2 hours or overnight in the refrigerator.
In a large bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Heat oil in a deep skillet or fryer to 175°C (350°F).
Dredge the marinated chicken pieces in the flour mixture, coating them evenly.
Fry the chicken in batches until golden brown and cooked through, about 12-15 minutes per side. Drain on paper towels.
Mac and Cheese
Ingredients:
2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
1/2 cup breadcrumbs (optional, for topping)
1/4 cup grated Parmesan (optional, for topping)
2 tbsp melted butter (optional, for topping)
Instructions:
Cook macaroni according to package instructions; drain and set aside.
Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1-2 minutes.
Gradually add milk, stirring until thickened.
Stir in cheese until melted and smooth.
Mix the cheese sauce with cooked macaroni. Optional: Transfer to a baking dish, top with breadcrumbs mixed with Parmesan and melted butter, and bake at 180°C (350°F) for 15-20 minutes until golden.
Collard Greens
Ingredients:
1 large bunch collard greens, washed, trimmed, and chopped
4 slices of bacon or 1 smoked turkey leg
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 tbsp apple cider vinegar
Salt and pepper to taste
Instructions:
Cook bacon in a large pot until crispy; remove and set aside, leaving the drippings. (If using smoked turkey, sear it in the pot.)
Sauté onion and garlic in the drippings until softened.
Add collard greens, chicken broth, and vinegar; bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until tender.
Season with salt and pepper. Add the bacon back in before serving.
Potato Salad
Ingredients:
4 large potatoes, peeled and cubed
3 hard-boiled eggs, chopped
1/2 cup mayonnaise
1/4 cup mustard
1 small onion, finely chopped
1 celery stalk, finely chopped
1 tbsp pickle relish
Salt and pepper to taste
Paprika (for garnish)
Instructions:
Boil potatoes until tender, about 10-12 minutes; drain and cool.
Mix potatoes with eggs, mayonnaise, mustard, onion, celery, and relish.
Season with salt and pepper and refrigerate until ready to serve.
Sprinkle with paprika before serving.
Serve Together:
Plate the crispy fried chicken alongside the creamy mac and cheese, tender collard greens, and a generous scoop of potato salad.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
