Cooking Soul Food

There’s something deeply comforting about soul food. The kind of meal that warms your spirit as much as your stomach. I created this recipe during a quiet Sunday afternoon, the kind of day where you crave something hearty, nostalgic, and made with love.

This isn’t just a recipe—it’s a celebration of tradition. A dish that reflects generations of stories, struggle, and joy. Whether you’re looking to recreate flavors from your childhood or trying soul food for the first time, this guide will walk you through it, step-by-step.

So what makes this soul food dish so special? Keep reading—you’re about to find out.

Why I Love This Recipe?

This recipe is close to my heart because it reminds me of everything good about slow, intentional cooking. When you’re stirring a pot of collard greens or frying golden pieces of chicken, you’re doing more than cooking. You’re honoring a legacy.

What makes this dish special is the rich layers of flavor built from humble ingredients. You don’t need fancy tools or hard-to-find spices. Everything is from the pantry—or can be easily sourced. But when combined, it creates a dish bursting with warmth, spice, and depth.

The crispy fried chicken, seasoned just right. The smoky collard greens, simmered to perfection. The mac and cheese, creamy and baked with a golden crust. It’s comfort on a plate—and there’s something deeply satisfying in knowing this was made with your own hands.

And that’s why people come back to it again and again.

Ingredients for Cooking Soul Food

Here’s what you’ll need to create the full experience of a classic soul food plate. We’re focusing on three essential components: Fried Chicken, Collard Greens, and Southern Baked Mac and Cheese.

For the Fried Chicken:

• 1 whole chicken (cut into 8 pieces)
• 2 cups buttermilk
• 2 teaspoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Vegetable oil for frying

For the Collard Greens:

• 2 lbs collard greens (cleaned and chopped)
• 4 strips thick-cut smoked bacon (or ham hocks for authenticity)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

For the Baked Mac and Cheese:

• 2 cups elbow macaroni
• 2 cups sharp cheddar cheese (shredded)
• 1 cup Monterey Jack cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (preferably whole)
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)

These ingredients come together to create a plate that’s rich, colorful, and deeply nourishing. And the best part? You can scale this up or down depending on how many people you’re feeding.

How Much Time Will You Need?

Good food takes time, but it’s worth every minute.

Here’s a general breakdown of the time commitment:

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: About 1 hour 40 minutes

This isn’t your 15-minute dinner. It’s a dish that invites you to slow down and savor the process. It’s perfect for weekends, holidays, or anytime you want to impress your family and guests with something soulful.

How to Make This Cooking Soul Food

We’re going to walk you through each main component step-by-step, so you don’t miss a thing. Follow the order below for the best cooking flow.

Step 1: Marinate the Chicken

In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and make sure they are fully coated. Cover and refrigerate for at least 4 hours, ideally overnight. This step ensures juicy, flavorful chicken with a tender bite.

Step 2: Prepare the Collard Greens

While your chicken is marinating, start on the greens.

In a large pot, cook the bacon until it renders fat and becomes crispy. Remove the bacon and set aside.

In the bacon fat, sauté the chopped onions until translucent (about 5 minutes), then add the garlic and cook for 1 more minute.

Add the collard greens in batches, stirring until wilted.

Pour in chicken broth, apple cider vinegar, red pepper flakes, and crumbled bacon. Bring to a boil, then reduce heat to low and simmer uncovered for 45–50 minutes, until greens are tender and flavorful.

Season with salt and black pepper at the end.

Step 3: Boil the Pasta for Mac and Cheese

In a separate pot, bring salted water to a boil. Add macaroni and cook until just al dente (about 7 minutes). Drain and set aside.

Step 4: Make the Cheese Sauce

In a saucepan, melt butter and whisk in flour to make a roux. Cook for 2–3 minutes, stirring constantly.

Gradually whisk in the milk, and continue stirring until the sauce thickens.

Stir in the mustard powder, salt, and pepper. Add the shredded cheddar and Monterey Jack cheese until melted and smooth.

Mix in the cooked pasta, stirring until fully coated.

Step 5: Bake the Mac and Cheese

Preheat your oven to 375°F (190°C). Pour the macaroni and cheese mixture into a greased baking dish. Optionally, sprinkle breadcrumbs and extra cheese on top.

Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.

Step 6: Fry the Chicken

Remove the marinated chicken from the fridge. In a large bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Dredge each piece of chicken in the seasoned flour, pressing the coating onto the skin.

Fry in batches, turning occasionally, for about 12–15 minutes per batch or until golden brown and cooked through.

Drain on a wire rack or paper towels.

Substitutions

Here are some smart substitutions to tailor this dish to what you have on hand or dietary preferences:

• Buttermilk Substitute: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let sit for 5–10 minutes before using.
• Chicken Options: Boneless thighs or drumsticks work great if you don’t have a whole chicken.
• Greens Swap: Collard greens can be swapped with mustard greens, turnip greens, or kale—just adjust the cooking time.
• Cheese Variations: Use a combo of Gruyère, Colby Jack, or even cream cheese for a creamier texture in mac and cheese.
• Bacon Alternative: Use smoked turkey necks or omit meat entirely for a vegetarian version.

Best Side Dishes for Cooking Soul Food

To complete your plate and elevate the experience, here are three incredible side dishes that pair perfectly:

1. Cornbread – Slightly sweet, crumbly, and perfect for soaking up collard green broth.
2. Candied Yams – A soft and sweet contrast to the spicy, savory elements on the plate.
3. Black-Eyed Peas – Simmered with onions and smoked meat, these bring tradition and extra heart to the table.

Serving and Presentation Tips

Hook: Soul food doesn’t just feed the stomach—it’s meant to be served like a warm hug on a plate.

When plating this dish, think of color, balance, and comfort. Serve a golden, crispy piece of fried chicken at the center of the plate. Scoop a generous serving of creamy baked mac and cheese on one side, letting the browned crust show through.

On the other side, pile up the collard greens with a bit of broth drizzled lightly. For contrast, add a slice of cornbread or a serving of sweet yams to the plate. Garnish with chopped fresh parsley or green onions if you want to add a pop of color. Use large, rustic plates—they feel homey and give enough space for generous servings.

Tips and Tricks to Make This Recipe Even Better

Hook: Want to make it restaurant-quality at home? Here’s how to level up your soul food game.

• Season every layer: Don’t just season the chicken flour—season the buttermilk, the greens broth, and even your pasta water. That’s how flavor builds.
• Use a thermometer: For perfectly cooked fried chicken, keep your oil at 350°F. Too hot, and the outside burns before the inside is done. Too cold, and you get greasy chicken.
• Let the mac and cheese rest: After baking, let it sit for 10 minutes before serving. This helps it set and makes slicing easier.
• Cook collard greens low and slow: The longer they simmer, the more tender and flavorful they become.
• Use wire racks: When draining fried chicken, use a wire rack instead of paper towels. It keeps the crust crispy instead of steaming the bottom.

Common Mistakes to Avoid

Hook: Even the best cooks make mistakes—but you don’t have to.

• Skipping the marinade: The buttermilk tenderizes the chicken and adds flavor. Don’t rush it.
• Overcrowding the fryer: Too many pieces of chicken will lower the oil temp and result in soggy crust.
• Boiling pasta too long: Mac and cheese pasta should be just undercooked before baking. It finishes in the oven.
• Under-seasoning the greens: Collards need salt and acid. Taste as you go, and adjust.
• Not draining greens: Let them rest after cooking so they’re not soggy when plated.

How to Store It

Proper storage keeps soul food just as comforting the next day.

• Fried Chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10–15 minutes to restore crispiness.
• Mac and Cheese: Cover tightly and refrigerate for up to 4 days. Reheat in the oven or microwave with a splash of milk to bring back creaminess.
• Collard Greens: These actually taste better the next day. Store with some of their cooking liquid in an airtight container. Will keep for 4–5 days in the fridge.
• Freezing: You can freeze each element (especially mac and greens) for up to 2 months. Thaw overnight and reheat gently.

FAQ

Have questions? You’re not alone. Here are answers to the most common ones:

Q1: Can I bake the chicken instead of frying it?
Yes. For a healthier version, bake the marinated chicken at 400°F for 35–45 minutes, flipping halfway. It won’t be as crispy, but still flavorful.

Q2: What’s the best cheese combo for mac and cheese?
A mix of sharp cheddar and Monterey Jack is classic, but adding Gruyère or a touch of cream cheese can make it extra creamy.

Q3: Are collard greens bitter? How can I reduce that?
They can be if undercooked. Simmering them slowly with vinegar and smoked meat helps soften the flavor and bitterness.

Q4: What oil is best for frying chicken?
Use vegetable oil, canola oil, or peanut oil. These have high smoke points and won’t overpower the flavor.

Q5: Is this dish gluten-free?
Not as written. But you can make it gluten-free by using GF flour for frying and gluten-free pasta and breadcrumbs for the mac and cheese.

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