Fried Chicken with Collard Greens and Cornbread
Fried Chicken with Collard Greens and Cornbread

Fried chicken is a dish made by cooking chicken pieces in oil or fat. The chicken is usually coated in a breading mixture and then deep-fried until it is crispy and golden brown on the outside and cooked through on the inside. Collard greens are a type of leafy green vegetable that are often cooked with bacon or ham and have a slightly bitter and earthy flavor. Cornbread is a type of bread made with cornmeal and is a staple in Southern American cuisine. When served together, the fried chicken, collard greens, and cornbread make a hearty and flavorful meal.

Fried Chicken with Collard Greens and Cornbread


  • 4 cups vegetable oil (for frying the chicken)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 4 cups buttermilk
  • 4 lbs chicken pieces (such as breasts, thighs, and drumsticks)
  • 2 lbs collard greens, washed and stems removed
  • 4 slices bacon, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted


1Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350 degrees Fahrenheit.

2In a shallow dish, mix together the flour, salt, pepper, and paprika. Pour the buttermilk into a separate shallow dish.

3Dip the chicken pieces into the flour mixture, shaking off any excess, and then into the buttermilk. Dip the chicken back into the flour mixture and then carefully place it into the hot oil. Repeat with the remaining chicken pieces.

4Cook the chicken for 8-10 minutes, or until it is golden brown and cooked through. Remove the chicken from the oil and drain it on a paper towel-lined plate.

5In a large pot, cook the bacon over medium heat until it is crispy. Add the onion and garlic and cook until the onion is translucent.

6Add the collard greens to the pot and pour in the chicken broth. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer the collard greens for 1 hour, or until they are tender.

7Preheat the oven to 400 degrees Fahrenheit. Grease a 9×9 inch baking pan.


8In a medium bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter.

9Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the mixture into the prepared baking pan.

10Bake the cornbread for 20-25 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.

11Serve the fried chicken with the collard greens and cornbread. Enjoy!