Soul Food Recipe

Marinate

In a large bowl combine buttermilk and hot sauce. Add the chicken pieces, pressing them down so they're submerged. Cover and refrigerate at least 4 hours or overnight for best flavor.

Prepare Breading

In a shallow dish whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika and cayenne. In a second shallow bowl beat the eggs.

Dredge & Rest

Remove chicken from buttermilk, letting excess drip off. Dip pieces into beaten eggs then thoroughly coat with the seasoned flour mixture, pressing to adhere. Place breaded pieces on a wire rack and let rest 10–15 minutes to set the crust.

Fry

Heat about 1"–1.5" of vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles and browns in 15–20 seconds. Fry chicken in batches, skin-side down first, adjusting heat to maintain 325–350°F. Cook 12–16 minutes per batch, turning once, until internal temperature reaches 165°F (74°C) and crust is golden brown. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Finish

If desired, drizzle hot honey lightly over the fried chicken or serve honey on the side; squeeze a lemon wedge over before eating to brighten flavors.

While chicken marinates or fries, prepare the collards. In a large pot over medium heat, add a tablespoon of oil (or a bit of fat from the ham hock if available) and sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the ham hock (or smoked turkey), collard greens, chicken stock, apple cider vinegar, sugar, salt, black pepper and red pepper flakes. Stir to combine, bringing liquid to a simmer.

Cover and reduce heat to low. Simmer gently 35–45 minutes, stirring occasionally, until collards are tender and flavors meld. Taste and adjust seasoning, removing ham hock to shred meat and return to pot if desired.

Bring a large pot of salted water to a boil and cook elbow macaroni until just shy of al dente (about 1 minute less than package directions). Drain and set aside.

In the same pot over medium heat melt butter. Whisk in flour and cook 1–2 minutes to make a blonde roux. Gradually whisk in milk, making sure there are no lumps. Cook, stirring frequently, until sauce thickens and coats the back of a spoon, about 4–6 minutes.

Reduce heat to low and stir in shredded cheddar, cream cheese (if using), mustard powder, salt and pepper until smooth and creamy. Fold in cooked macaroni until fully coated.

If baking or crisp topping desired: preheat oven to 350°F (175°C). Transfer mac & cheese to an oven-safe dish, toss breadcrumbs with olive oil or melted butter and sprinkle over top. Bake 12–15 minutes until bubbly and breadcrumbs are golden. Otherwise serve immediately stovetop.

Plate warm fried chicken with a scoop of macaroni & cheese and a heap of collard greens. Garnish with lemon wedges and offer extra hot honey at the table. Serve family-style if preferred.