Southern Comfort Buffet Recipe

Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels to help skin crisp.

In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub olive oil over each thigh, then season all over with the spice mix, making sure to get under the skin where possible.

Place thighs skin-side up on a rimmed baking sheet or in a roasting pan. Tuck thyme sprigs between thighs if using. Pour 1/2 cup chicken stock into the pan (not over the skin) to keep pan juices from burning.

Roast in the preheated oven for 30–40 minutes, until internal temperature at the thickest part reaches 165°F (74°C) and skin is deep golden and crisp. If skin isn't crisping, broil 2–3 minutes while watching carefully.

Remove from oven and let rest 5 minutes before serving to allow juices to redistribute.

Place chicken thighs in a large bowl. Whisk buttermilk with hot sauce; pour over chicken so pieces are submerged. Cover and refrigerate at least 2 hours or overnight.

When ready to fry, combine flour, cornstarch, salt, pepper, paprika, garlic powder and onion powder in a shallow dish. Set a wire rack over a baking sheet for finished chicken.

Heat vegetable oil in a deep heavy skillet or Dutch oven to 350°F (175°C). The oil should be about 1 to 1.5 inches deep.

Remove a thigh from buttermilk, letting excess drip, then dredge thoroughly in flour mixture, pressing to adhere. Shake off excess.

Fry in batches, skin-side down first, careful not to overcrowd. Fry 12–15 minutes, turning once, until crust is golden and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F (165–175°C).

Transfer to the wire rack and let rest 5–7 minutes before serving.

Pat catfish fillets dry. Combine buttermilk and hot sauce in a shallow dish and soak fillets for 15–30 minutes.

In another shallow bowl, whisk together cornmeal, flour, salt, pepper and cayenne.

Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).

Dredge a fillet in the cornmeal mixture, pressing gently to coat. Fry fillets in batches 3–4 minutes per side, until golden brown and fish flakes easily with a fork (internal temp ~145°F / 63°C).

Drain on paper towels or a wire rack. Serve immediately with lemon wedges and hot sauce.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced andouille sausage and cook until browned, about 4 minutes. Remove some rendered fat if pan seems greasy, leaving about 1 tablespoon.

Add onion, bell pepper and celery to the pan and sauté until softened, about 5 minutes. Add garlic and cook 30 seconds more.

Stir in rice and cook 1–2 minutes to toast lightly. Add Cajun seasoning and thyme, stirring to coat.

Pour in 4 cups stock, bring to a boil, then reduce to low, cover and simmer 18–20 minutes until rice is tender and liquid is absorbed.

Remove from heat, stir in chopped parsley, adjust seasoning with salt and pepper, and let rest 5 minutes before serving.

Rinse shredded collards well and drain. Trim any tough stems if needed.

Heat olive oil in a large pot over medium heat. Add ham hock or diced bacon and cook until fat renders and pieces are browned, 4–5 minutes.

Add sliced onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add collard greens in batches, stirring until they begin to wilt. Pour in chicken stock and apple cider vinegar, then add red pepper flakes, salt and black pepper.

Bring to a simmer, reduce heat to low, cover and cook 25–35 minutes until greens are tender and flavors meld. Taste and adjust vinegar, salt or pepper before serving.

Choose one main (roasted chicken, fried chicken or catfish) and one side (dirty rice or collard greens). Plate the main with 1–1½ cups of the chosen side per serving.

Offer hot sauce, pickles or lemon wedges at the table. Serve hot.