Directions
- Marinate and fry chicken: Soak chicken in buttermilk for at least 30 minutes. Heat oil in a deep skillet to 175°C (350°F). Dredge chicken in seasoned flour, then fry 10–12 minutes per side until golden and cooked through (internal temperature 74°C / 165°F). Drain on paper towels.
- Prepare mac and cheese: Cook macaroni according to package directions. In a saucepan, melt butter, stir in flour to make a roux, then gradually whisk in milk. Cook until thickened, then stir in cheese until melted. Combine with cooked macaroni and season with salt and pepper.
- Cook collard greens: Sauté onion in olive oil until soft, add collard greens, smoked paprika, salt, and pepper. Cook until tender, about 5–7 minutes.
- Roast yams: Toss cubed yams with butter and brown sugar. Roast at 200°C (400°F) for 25–30 minutes, tossing halfway, until tender and slightly caramelized.
- Assemble platter: Arrange fried chicken, mac and cheese, collard greens, and roasted yams on a large serving plate.
- Serve: Garnish with fresh herbs if desired, and serve hot.
Recipe Details
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 4
Difficulty: Medium
Course: Main Course
Cuisine: Soul Food
Variations & Substitutions
- Swap chicken for fried catfish or smoked turkey for variety.
- Add cornbread or hush puppies for an authentic Southern touch.
- Use kale instead of collard greens for a milder taste.
- Season yams with cinnamon or nutmeg for extra warmth.
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