Southern Fried Chicken Recipe

Marinate the Chicken

In a large bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.

Prepare the Coating

In a separate shallow dish, mix the all-purpose flour with additional salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Heat the Oil

In a large cast-iron skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat the Chicken

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour, shaking off the excess flour.

Fry the Chicken

Carefully place the coated chicken pieces in the hot oil. Fry in batches if necessary to avoid overcrowding. Cook for about 10-15 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Drain and Rest

Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.

Sauté the Aromatics

In a large pot, heat a splash of vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Cook the Greens

Add the chopped collard greens to the pot and stir to combine. Pour in the chicken broth, vinegar, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to low and cover. Simmer for 30-45 minutes until the greens are tender.

Boil the Potatoes

Place the peeled and diced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

Mash the Potatoes

Drain the cooked potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.