Classic Southern Soul Food Dinner

I am from the south and there's nothing I like better than a classic soul food dinner.  This is not a small undertaking.  Plan to spend a large part of the day preparing this meal.  It may be time consuming but the results are well worth the effort.

My southern soul food menu includes buttermilk fried chicken, collard greens and baked macaroni and cheese.

Start by prepping the chicken. I prefer using legs and thighs.  They cook quicker and stay moist.

Southern fried chicken, buttermilk marinade ingredients:

6 to 8 pieces of fresh chicken legs or thighs (plan on two pieces per person)

1 quart of buttermilk

1 teaspoon of Paprika

1/2 teaspoon black pepper

1 teaspoon of salt

1/2 teaspoon garlic powder

optional: 1 teaspoon Italian seasoning

Season the chicken with seasoning, place in bowl and cover with buttermilk.
Refrigerate for at least 4 hours.

While the chicken is marinating, start prepping the collard greens. Collards are in the radicchio family and high in vitamins.  Choose greens with no blemishes, big, full and bright green leaves.

Use 4 big bunches of collard greens.

If you have a stainless steel sink, clean it very well, fill it with cold water, rinse and wash the greens. Do it a few times to make sure all the dirt is removed.

After washing, cut the stem down the middle. If you want you can use the stem.  I prefer to use the leaves only and I put the stems outside for the squirrels.

Roll the leaves up, like a cigar and cut them into strips.

Put the chopped greens into a bowl.

Now it time it's time to start cooking the greens.  Here's what you need.

Southern collard greens with bacon ingredients:

4 bunches of collard greens--washed, trimmed and cut into strips

4 cups chicken broth

6 pieces of bacon (I like the maple bacon for added sweetness and smoke)

1 large onion, diced

6 cloves of garlic, minced ( I like garlic.  You can use 4 gloves if you're not a big garlic fan.)

2 tablespoons of crushed red pepper (I like it hot. You can use less for a milder greens)

2 tablespoons white distilled vinegar

salt and pepper to taste.

Render the bacon in a dutch over. Cook until the bacon is golden brown.  Then add onions, garlic and 1 tablespoon of crushed red pepper.  Cook until onions are translucent.

Now add your greens, a handful at time, so as not to overload the pot.  The greens will reduce in size.
Now add white vinegar and stir to combine.

Next, add the chicken broth until greens are almost completely covered.

Add salt, pepper and additional crushed red pepper.  Simmer covered, on top of stove for 3 to 4 hours.
Stir occasionally and taste to check for seasoning and consistency.

While the collards are cooking, it's time to start the mac and cheese.

Easy southern macaroni and cheese ingredients:

1 box of Barilla elbow macaroni ( I like Barilla the best)

2 cups of milk

2 eggs

2 cups of shredded sharp cheddar cheese

1/2 brick of cream cheese (about 4 ounces)

salt and pepper

Pre heat oven to 350 degrees.

Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 9 minutes). The pasta will cook more in the oven and you don't want to overcook it.

Do not add oil to the water.  This is a common mistake.  Oil can prevent pasta from sticking but it also makes the pasta oily and doesn't allow the flavor to be absorbed. Just use a fork or wooden spoon to stir the pasta, while it's cooking, to prevent sticking.

While elbows are cooking--cut the cream cheese into small, mixable squares.

Beat the two eggs until frothy.

When elbows are done, drain and return them to pan off of heat.

Add the cream cheese.  Stir the cream cheese until it melts, in the hot pasta.

Add the eggs and stir.

Now, slowly add the milk and most of the shredded cheese, reserving about 1/4 cup of the shredded cheese for later. Mix well until all ingredients are fully incorporated.

Pour mixture into a lightly greased baking pan.

Bake at 350 degrees for 45 minutes.  About 15 minutes, before mac and cheese is done, add the remaining 1/4 cup of shredded cheese to the top.

Remove from oven and it should look like cheesy, gooey goodness. You can keep it in the oven, on warm covered with foil, until ready to serve.

Now it's time to fry chicken.

Remember--that chicken marinating in the refrigerator.  Well, take it out.

Now, you will need the following ingredients:

2 cups of canola or peanut oil

2 cups of flour

1 teaspoon Paprika

1 teaspoon of salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Put the flour and seasoning into a bowl. Mix well.

Put some of flour mixture on a plate and then add the chicken a piece at a time.
Coat well.
Set breaded chicken aside on a separate plate.

Once you have coated all the chicken then add oil to frying pan.  Heat oil until it sizzles.

I prefer to cook legs and thighs in separate pans because they cook differently.
Use a regular or enameled a cast iron pan for best results.  I use both.

Fry the chicken in the hot oil for about 10 minutes then flip it and fry for 10 minutes on the other side.

Continue cooking for another 10 to 15 minutes, turning occasionally, so as not to burn it.
Chicken is done when golden brown and it reaches an internal temp of 165 degrees.
A chef's thermometer is helpful to check for doneness.

By now, the collard greens should be done.  I hope you've been checking on them.  I did tell you to check occasionally.

Mmmm. They look yummy.


Take Mac and Cheese out of warm oven and it's time to plate up this soul food feast.
A glass of sweet tea goes nicely with this meal.

Happy Cooking.  Email me pictures of your favorite soul food dish and I might feature it on my blog.