Fried chicken baked Mac cheese collard greens

Here’s a delicious recipe combining fried chicken, baked mac and cheese, and collard greens for a hearty Southern meal:

Fried Chicken

Ingredients:

• 2 lbs chicken pieces (legs, thighs, or breasts)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Vegetable oil (for frying)

Instructions:

1. Marinate the Chicken:
   • Place the chicken pieces in a large bowl or zip-top bag and pour the buttermilk over them. Marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Prepare the Coating:
   • In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
3. Coat the Chicken:
   • Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour, coating evenly.
4. Fry the Chicken:
   • Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
   • Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.

Baked Mac and Cheese

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)
• 1/4 tsp garlic powder (optional)
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Cook the Macaroni:
   • Cook the macaroni according to the package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce:
   • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
   • Gradually whisk in the milk and cook until the mixture thickens and becomes smooth.
   • Stir in the cheddar and mozzarella cheeses until melted. Season with salt, pepper, paprika, and garlic powder if using.
3. Combine and Bake:
   • Preheat your oven to 350°F (175°C).
   • Mix the cooked macaroni into the cheese sauce until well combined.
   • Transfer the mixture to a greased baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs if using.
   • Bake for 20-25 minutes, or until the top is golden and the cheese is bubbly.

Collard Greens

Ingredients:

• 1 lb collard greens (washed and chopped)
• 1 smoked ham hock or 4-6 slices bacon (diced)
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Cook the Ham Hock or Bacon:
   • In a large pot, cook the diced bacon or ham hock over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
2. Cook the Aromatics:
   • Add the chopped onion and garlic to the pot and cook until softened.
3. Add Collard Greens and Broth:
   • Add the chopped collard greens to the pot. Pour in the chicken broth and stir well.
   • Add the sugar, red pepper flakes (if using), salt, and pepper. Bring to a boil.
4. Simmer:
   • Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the collard greens are tender. Stir occasionally.
5. Finish:
   • Stir the cooked bacon or ham hock back into the collard greens before serving.

Serving:

• Plate the fried chicken alongside a generous serving of baked mac and cheese and collard greens. Enjoy this hearty, flavorful Southern feast!