Buttermilk-Brined Fried Chicken with Spiced Collard Greens
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 ready in about 70 minutes pairs pounds 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve the fried chicken hot alongside the spiced collard greens for a hearty Southern dinner.
Frequently asked questions
How long does Buttermilk-Brined Fried Chicken with Spiced Collard Greens take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Buttermilk-Brined Fried Chicken with Spiced Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.
Can I substitute ingredients in Buttermilk-Brined Fried Chicken with Spiced Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buttermilk-Brined Fried Chicken with Spiced Collard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Buttermilk-Brined Fried Chicken with Spiced Collard Greens?
Southern American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Herb-Rubbed Roasted Chicken with Louisiana-Spiced Gravy
Roasted Cajun-Spiced Chicken Thighs with Smoky Tomato Gravy
Authentic Southern-Style Buttermilk Fried Chicken
Genuine Southern-Style Buttermilk Fried Chicken
Sheet Pan Southern-Style BBQ Chicken with Cornbread Salad
Buttermilk-Brined Fried Chicken with Hot Water Cornbread
Equipment for this recipe
Top-rated tools to make this recipe successfully.
