Buttermilk-Fried Chicken with Collard Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy, juicy fried chicken marinated in buttermilk, served alongside tender collard greens with smoked paprika. This caribbean 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.

★ 4.5 (14 ratings) Prep: 30 min Cook: 60 min Serves 4 Caribbean cuisine 580 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Buttermilk-Fried Chicken with Collard Greens take to make?

Total time is about 90 minutes (30 min prep + 60 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-Fried Chicken with 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 chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Fried Chicken with 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-Fried Chicken with 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-Fried Chicken with Collard Greens?

Caribbean caribbean 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.

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