Buttermilk Fried Chicken with Collard Greens and Yam Hash
Buttermilk Fried Chicken with Collard Greens and Yam Hash is a medium Southern American recipe that serves 4. 620 calories per serving. Recipe by The F Word on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $33.59 total, $8.40 per serving
Ingredients
- 8 pieces Bone‑in, skin‑on chicken pieces (drumsticks, thighs and breasts)
- 2 cups Buttermilk (full‑fat for best flavor)
- 2 Shallots (finely minced)
- 4 Garlic cloves (minced)
- 1 small Onion (diced)
- 2 cups All‑Purpose Flour (for dredging)
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika
- 4 cups Vegetable Oil (for deep‑frying, 325°F initial temp)
- 2 large Yams (peeled and diced ½‑inch cubes (~3 cups))
- 1 Red Bell Pepper (diced)
- 1 Green Bell Pepper (diced)
- 4 tbsp Butter (divided, for hash and greens)
- 2 tbsp Olive Oil (for hash, get pan smoking)
- 3 Garlic cloves (hash) (minced, generous)
- 1 medium Onion (hash) (diced)
- 4 slices Bacon (chopped, rendered)
- 1 bunch Collard Greens (blanched 30 seconds, sliced)
- 2 tbsp Apple Cider Vinegar (for glaze)
- 2 Scallions (thinly sliced, for garnish)
- 2 tbsp Honey (for pepper‑honey glaze)
- 1 tsp Pink Peppercorns (lightly crushed)
- 1 tsp Black Peppercorns (lightly crushed)
- 1 Fresh Rosemary Sprig (for brushing honey glaze)
Instructions
Marinate the Chicken
In a large bowl combine buttermilk, minced shallots, minced garlic, and diced onion. Submerge the chicken pieces, cover, and refrigerate for at least 5 minutes (or overnight for maximum tenderness).
Time: PT5M
Prepare the Dredge
In a shallow dish mix flour, salt, black pepper, and smoked paprika. Set aside. Pat the chicken dry, shaking off excess buttermilk, then coat each piece in the seasoned flour, shaking off excess.
Time: PT5M
Double Dredge for Extra Crunch
Return the flour‑coated chicken to the buttermilk for a quick dip, then roll again in the flour mixture until fully covered. Give a final shake to remove loose flour.
Time: PT5M
Heat Oil for Frying
Fill a deep‑fat pan with vegetable oil to a depth of ~2 inches. Heat to 325°F (163°C) using a thermometer.
Time: PT5M
Temperature: 325°F
Fry the Chicken
Carefully lower a few pieces into the oil, giving a 5‑second pause between each batch. Fry until lightly golden, about 3 minutes, then turn the pan gently to keep pieces from sticking. Remove any floating bits.
Time: PT8M
Temperature: 325°F
Finish in the Oven
Pre‑heat the oven to 375°F (190°C). Transfer the partially fried chicken to a baking sheet, season lightly with salt and pepper, and bake for 6‑7 minutes until the interior reaches 165°F (74°C) and the crust is crisp.
Time: PT7M
Temperature: 375°F
Make the Yam Hash
Heat a skillet over medium‑high, add olive oil until smoking. Add diced yams and sauté until they begin to brown, about 5 minutes. Add diced onion, salt, pepper, then minced garlic and a tablespoon of butter; cook 2 minutes. Add red and green bell peppers, a second tablespoon of butter, lower the heat, and let the mixture roast, stirring and scraping the pan bottom every 5 minutes for another 8 minutes. Finish with sliced scallions folded in at the end.
Time: PT15M
Temperature: medium‑high
Prepare Collard Greens
In a clean skillet, render chopped bacon over medium heat until crisp. Remove bacon bits and set aside, leaving the rendered fat. Add a drizzle of oil, then butter, followed by diced onion; sauté until caramelized. Add minced garlic and cook 1 minute. Add blanched, sliced collard greens, season lightly, and toss. Deglaze with apple cider vinegar, allowing it to evaporate. Return bacon bits to the pan and mix well.
Time: PT15M
Temperature: medium
Honey‑Pepper Glaze
In a mortar, lightly crush pink and black peppercorns. Drizzle honey over the crushed peppercorns and stir to combine. Warm the mixture briefly (microwave 10 seconds). Using a rosemary sprig as a brush, coat each piece of chicken with the glaze.
Time: PT5M
Plate and Serve
Arrange a drumstick, thigh, and sliced breast on each plate. Spoon a generous mound of yam hash at the bottom, add a serving of collard greens on the side, and drizzle any remaining honey‑pepper glaze over the chicken. Garnish with the crisp bacon bits and a few extra scallion slices.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 6 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy (buttermilk, butter, honey), Gluten (flour)
Ingredient Substitutions
- Instead of Buttermilk: plain yogurt mixed with 1 tbsp milk per cup
- Instead of Shallots: red onion
- Instead of All‑Purpose Flour: gluten‑free flour blend
- Instead of Smoked Paprika: regular paprika
- Instead of Vegetable Oil: peanut oil, canola oil
- Instead of Yams: sweet potatoes
- Instead of Butter: margarine
- Instead of Olive Oil: vegetable oil
- Instead of Bacon: smoked turkey bacon
- Instead of Collard Greens: kale
- Instead of Apple Cider Vinegar: white wine vinegar
- Instead of Honey: maple syrup
Equipment Needed
- Large mixing bowl
- Zip‑top bag or shallow dish
- Whisk or fork
- Shallow dish for flour
- Deep‑fat frying pan or Dutch oven
- Candy or deep‑fry thermometer
- Tongs
- Baking sheet
- Oven
- Skillet for hash and greens
- Knife
- Cutting board
- Colander
- Mortar and pestle (optional)
- Basting brush (optional)
Critical Steps — Do Not Skip
- Double dredge the chicken for ultimate crispness
- Maintain oil temperature at 325°F before raising it
- Finish chicken in a hot oven to set the crust and finish cooking
- Render bacon fat before cooking collard greens
- Blanch collard greens only 30 seconds to keep color and texture
Chef Tips from the Video
- For extra aroma, add a pinch of cayenne to the flour dredge.
- Use a rosemary sprig as a brush for a rustic honey‑pepper glaze.
- Let the fried chicken rest on a wire rack for 2 minutes before glazing to keep the crust from steaming.
Troubleshooting
Chicken coating falls off after frying
Make sure the chicken is patted dry after the buttermilk dip and that the flour coating is pressed firmly before the second dip.
Oil smokes or burns the coating
Maintain oil at 325°F for the initial fry; if temperature spikes, reduce heat and allow oil to settle before adding more pieces.
Yam hash is soggy
Use a hot skillet and avoid crowding the pan; let the yams develop a crust before adding liquids.
Collard greens are too bitter
Rinse the blanched greens well, and balance bitterness with a splash of apple cider vinegar and the rendered bacon fat.
Storage
Refrigerator: Store chicken, hash, and greens in separate airtight containers for up to 3 days.
Freezer: Chicken can be frozen (uncoated) for up to 2 months; re‑heat and then apply glaze.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Marinate chicken overnight for deeper flavor and tenderness.
- Blanch collard greens and store them dry in the fridge.
- Prepare the honey‑pepper glaze in advance and keep it warm.
Frequently Asked Questions
What is the cultural significance and history of buttermilk fried chicken in Southern American cuisine?
Buttermilk fried chicken is a staple of Southern comfort food, originating from the practice of using cultured dairy to tenderize tough poultry. The tangy buttermilk reacts with the meat’s proteins, creating a juicy interior, while the double dredge technique developed in the 20th century to achieve an ultra‑crisp crust that’s now iconic in Southern diners and family gatherings.
What traditional regional variations of fried chicken exist within Southern cuisine?
In the Deep South, chicken is often seasoned with hot sauce or cayenne; in the Carolinas, a mustard‑based coating is common; in Texas, a spicy rub with chili powder is used. The F Word’s version emphasizes a double‑dredge and a honey‑pepper glaze, adding a sweet‑spicy finish that differs from classic Southern salt‑and‑pepper styles.
How is fried chicken traditionally served in Southern meals?
Traditionally, fried chicken is plated with sides like collard greens, macaroni‑and‑cheese, biscuits, and mashed potatoes. The F Word pairs it with collard greens cooked in bacon fat and a sweet yam hash, reflecting the Southern love for hearty, vegetable‑rich accompaniments.
What occasions or celebrations is buttermilk fried chicken associated with in Southern culture?
Fried chicken is a centerpiece at family reunions, church potlucks, Fourth of July picnics, and holiday feasts such as Thanksgiving and Christmas in the South. Its communal nature makes it a go‑to dish for large gatherings.
What authentic ingredients are essential for traditional Southern fried chicken versus acceptable substitutes?
Authentic ingredients include bone‑in, skin‑on chicken, buttermilk, all‑purpose flour, salt, black pepper, and smoked paprika. Acceptable substitutes are cultured yogurt for buttermilk, gluten‑free flour blends for those avoiding gluten, and olive oil in place of vegetable oil, though the flavor profile changes slightly.
What other Southern dishes pair well with this buttermilk fried chicken, collard greens, and yam hash?
Pairs beautifully with cornbread, creamy coleslaw, baked beans, sweet tea, and a slice of buttery biscuit. The sweet‑spicy yam hash complements the savory chicken, while the smoky collard greens add a bitter contrast.
What are the most common mistakes to avoid when making this buttermilk fried chicken recipe?
Common mistakes include skipping the night‑long marination, not shaking off excess buttermilk before dredging, overcrowding the oil which drops temperature, and failing to finish the chicken in the oven, which can leave the interior undercooked or the crust soggy.
Why does this recipe use a double dredge and a final oven finish instead of a single fry?
The double dredge creates a thicker, puffier crust that stays crisp longer. Finishing in the oven ensures the chicken reaches a safe internal temperature without over‑browning the exterior, delivering a juicy interior and a uniformly golden crust.
Can I make the yam hash ahead of time and how should I store it?
Yes, the yam hash can be prepared up to a day ahead. Cool it to room temperature, store in an airtight container in the refrigerator, and re‑heat in a hot skillet for 3‑4 minutes to restore crispness before serving.
What texture and appearance should I look for when the fried chicken is done?
The crust should be deep golden‑brown, slightly puffed, and crackly to the touch. When cut, the meat should be moist and the juices run clear; an internal thermometer should read 165°F (74°C).
What does the YouTube channel The F Word specialize in?
The YouTube channel The F Word specializes in approachable, comfort‑food‑focused cooking tutorials that blend classic techniques with modern twists, often highlighting Southern and American comfort dishes with clear, step‑by‑step guidance.
How does the YouTube channel The F Word's approach to Southern cooking differ from other cooking channels?
The F Word emphasizes practical home‑cooking tips, such as the double‑dredge method and finishing fried chicken in the oven, while other channels may focus on deep‑fried only or shortcut methods. The host also integrates thoughtful side dishes like yam hash and collard greens, creating a complete meal narrative.
Last updated: August 21, 2026
