Pan-Fried Buttermilk Chicken with Spiced Collard Greens

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender chicken marinated in tangy buttermilk, pan-fried to a golden crisp, served alongside slow-simmered collard greens infused with smoky bacon and spices. This Ethiopian-inspired chicken recipe, ready in about 75 minutes, pairs chicken thighs, bone-in and skin-on, buttermilk, paprika 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

• 4 pieces chicken thighs, bone-in and skin-on
• 2 cups buttermilk
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup vegetable oil
• 1 lb collard greens, washed and chopped
• 4 oz smoked bacon, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp apple cider vinegar
• 1 cup chicken broth
• 1/4 tsp crushed red pepper flakes
• to taste salt

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Instructions

1. Step 1: In a large bowl, combine 2 cups buttermilk, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken thighs and submerge fully. Cover and refrigerate for at least 4 hours or overnight for tenderizing.
2. Step 2: In a shallow dish, place 1 1/2 cups all-purpose flour seasoned lightly with salt and pepper. Remove chicken from the buttermilk marinade, allowing excess to drip off, and dredge each piece thoroughly in the flour.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the chicken thighs skin side down and cook for 7-8 minutes until the skin is deep golden and crisp. Flip and cook another 7-8 minutes until internal temperature reaches 165°F. Remove and rest on a wire rack.
4. Step 4: Meanwhile, in a large pot over medium heat, add 4 oz diced smoked bacon and cook until fat renders and bacon is crisp, about 5 minutes. Add 1 finely chopped onion and 3 minced garlic cloves; sauté for 4 minutes until translucent and fragrant.
5. Step 5: Add 1 lb chopped collard greens to the pot and stir to coat in bacon fat. Pour in 1 cup chicken broth, 2 tbsp apple cider vinegar, and sprinkle 1/4 tsp crushed red pepper flakes. Cover and simmer gently for 45 minutes until greens are tender, stirring occasionally. Season with salt to taste.
6. Step 6: Serve the crispy pan-fried chicken hot alongside the smoky spiced collard greens for a soulful Southern meal.