Buttermilk-Fried Chicken with Collard Greens

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Crispy, juicy fried chicken marinated in buttermilk, served alongside tender collard greens with smoked paprika. This Caribbean recipe, ready in about 90 minutes, pairs chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1.5 lbs chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil
• 1 lb, chopped collard greens
• 1, diced onion
• 1/2 tsp smoked paprika
• 1/2 cup chicken broth
• 1 tbsp lemon juice

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup buttermilk, 1/2 tsp salt, and 1/2 tsp black pepper. Add the chicken thighs and marinate for at least 2 hours or overnight.
2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Remove the chicken from the buttermilk, letting excess drip off, and dredge in the flour mixture, pressing gently to adhere.
4. Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
5. Step 5: Fry the chicken in batches for 10-12 minutes per side, until golden brown and cooked through (internal temperature 165°F).
6. Step 6: For the collard greens, heat 1 tbsp oil in a pot over medium heat. Add the diced onion and cook for 3 minutes until softened.
7. Step 7: Add the chopped collard greens, 1/2 cup chicken broth, 1/2 tsp smoked paprika, and 1 tbsp lemon juice. Cover and simmer for 40 minutes until tender.
8. Step 8: Drain the fried chicken on paper towels and serve with the collard greens.