Fried Chicken Platter Recipe
mashed potatoes, collard greens, cornbread
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Ingredients
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Fried Chicken
Mashed Potatoes
Collard Greens
Cornbread
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and the cut chicken pieces. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Fry the Chicken
Heat vegetable oil in a deep pan over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off, and coat with the flour mixture. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes. Drain on paper towels.
Mashed Potatoes
- 4
- 5
Collard Greens
- 6
Cook the Collard Greens
In a large pot, sauté onion and garlic until soft. Add ham hock or bacon and chicken broth, bringing to a simmer. Add collard greens and cook until tender, about 30-45 minutes. Season with salt and pepper.
Cornbread
- 7
Prepare the Cornbread Batter
In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, and melted butter. Combine wet and dry ingredients, stirring until just mixed.
- 8
Bake the Cornbread
Preheat the oven to 400°F (200°C). Pour the batter into a greased baking dish and bake for 20-25 minutes or until golden brown.