In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Coating

In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Heat the Oil

In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C).

Coat the Chicken

Remove the chicken from the marinade and shake off the excess. Dredge each piece in the flour mixture until fully coated, shaking off any excess flour.

Fry the Chicken

Carefully add the chicken pieces to the hot oil, frying in batches if necessary. Cook for 12-15 minutes or until golden brown and the internal temperature reaches 165°F (75°C). Drain on paper towels.

Grits

Cook the Grits

In a medium saucepan, bring water to a boil. Stir in the grits and salt, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally, until thickened.

Add Butter and Cheese

Once the grits are cooked, stir in the butter and cheddar cheese until melted and smooth.

Collard Greens

Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Cook the Collard Greens

Add the chopped collard greens to the skillet. Pour in the vegetable broth and add apple cider vinegar, salt, and black pepper. Stir well and cover, cooking for about 30 minutes until the greens are tender.