Buttermilk-Brined Fried Chicken with Spiced Collard Greens

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

This classic Southern fried chicken is brined in tangy buttermilk and paired with slow-cooked collard greens seasoned with smoked paprika and garlic. This Southern American-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs and drumsticks, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds chicken thighs and drumsticks
• 3 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• for frying, about 4 cups vegetable oil
• 1 pound fresh collard greens, chopped
• 1 teaspoon smoked paprika
• 3 cloves minced garlic
• 1 cup chicken broth
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil

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Instructions

1. Step 1: In a large bowl, combine 3 cups buttermilk with 1 teaspoon salt and submerge 2 pounds chicken thighs and drumsticks. Cover and refrigerate for at least 4 hours or overnight to tenderize and flavor the meat.
2. Step 2: In a separate large bowl, mix 2 cups all-purpose flour with 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon salt. Remove chicken from buttermilk, letting excess drip, and dredge each piece thoroughly in the flour mixture.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the chicken pieces in batches, about 7-8 minutes per side, until golden brown and an internal temperature of 165°F is reached. Drain on paper towels.
4. Step 4: While chicken fries, heat 2 tablespoons olive oil over medium heat in a large pot. Add 3 cloves minced garlic and sauté for 1 minute until fragrant. Add 1 pound chopped fresh collard greens, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, and 1 teaspoon salt, stirring to coat.
5. Step 5: Pour in 1 cup chicken broth and cover the pot. Reduce heat to low and simmer collard greens for 30-40 minutes, stirring occasionally, until tender and flavorful.
6. Step 6: Serve the fried chicken hot alongside the spiced collard greens for a hearty Southern dinner.