How to cook Soul Food

Ingredients

• 4 oz Smoked Bacon (cut into small pieces)
• 1 cup Leftover Cooked Chicken (shredded, optional for greens)
• 0.5 large Onion (thinly sliced)
• 1 tablespoon Garlic (minced)
• 2 liter Chicken Stock (low‑sodium)
• 1 bunch Collard Greens (washed, stems removed, roughly chopped)
• 1 tablespoon White Vinegar
• 1 tablespoon Salt (adjust to taste)
• 1 cup All‑Purpose Flour (for cornbread batter)
• 0.25 cup Cornmeal
• 4 tablespoon Granulated Sugar
• 1 tablespoon Baking Powder
• 1 large Egg
• 1 cup Milk (whole or 2%)
• 4 tablespoon Vegetable Oil (for cornbread batter)
• 2 tablespoon Butter (for topping cornbread and yams)
• 2 medium Sweet Potatoes (Yams) (peeled and cut into 1/2‑inch cubes)
• 1 teaspoon Cinnamon
• 1 teaspoon Fresh Ginger (grated)
• 2 tablespoon Brown Sugar
• 2 tablespoon Unsalted Butter (for roux)
• 2 tablespoon All‑Purpose Flour (for roux)
• 1 cup Heavy Whipping Cream
• 1 cup Whole Milk
• 2 cup Cheddar Cheese (shredded)
• 2 cup Elbow Macaroni (cooked al dente)
• 4 pieces Chicken Drumsticks (skin on)
• 4 pieces Chicken Thighs (bone‑in, skin on)
• 1 large Egg (for coating chicken)
• 1 cup Seasoned Flour Mix (pre‑made: flour, salt, pepper, paprika, garlic powder, onion powder)
• 2 cup Vegetable Oil for Frying (enough to reach 1‑2 inches deep)

Instructions

1. Prep Collard Greens and Aromatics

   Dice the smoked bacon, shred any leftover chicken, slice half an onion, and mince a tablespoon of garlic. Wash the collard greens, remove tough stems, and roughly chop.

   Time: PT15M

2. Cook Collard Greens

   In a large pot, render the bacon over medium heat until fat is released. Add the onion and garlic, sauté until softened. Add the chicken stock, collard greens, white vinegar, and salt. Bring to a gentle boil, then reduce to a simmer and cook for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: medium heat

3. Make Cornbread Batter

   In a mixing bowl combine 1 cup flour, 1/4 cup cornmeal, 4 Tbsp sugar, and 1 Tbsp baking powder. In another bowl whisk together 1 egg, 1 cup milk, and 4 Tbsp oil. Pour the wet mixture into the dry, stir until just combined. Spread batter into a greased baking sheet and dot the top with butter.

   Time: PT10M

4. Bake Cornbread

   Place the baking sheet in a pre‑heated oven at 450°F. Bake for 25‑30 minutes, or until the top is golden and a toothpick inserted comes out clean.

   Time: PT30M

   Temperature: 450°F

5. Prep Candied Yams

   Peel and cube two medium sweet potatoes into ½‑inch pieces. In a skillet melt 2 Tbsp butter over medium heat, add the yams, 1 tsp cinnamon, 1 tsp grated ginger, and 2 Tbsp brown sugar. Stir to coat.

   Time: PT10M

6. Caramelize and Finish Yams

   Cook the yams, stirring occasionally, for about 10 minutes until they start to caramelize. Then cover the skillet with a lid and let them steam for an additional 20 minutes on low heat until tender.

   Time: PT30M

   Temperature: medium heat

7. Prepare Mac & Cheese Sauce

   In a saucepan melt 2 Tbsp butter over medium heat, whisk in 2 Tbsp flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup heavy cream and 1 cup whole milk. Simmer, stirring, until the sauce thickens, about 8‑10 minutes. Season with salt, then stir in 2 cups shredded cheddar until melted.

   Time: PT15M

   Temperature: medium heat

8. Assemble and Bake Mac & Cheese

   Combine the cooked elbow macaroni with the cheese sauce, transfer to a greased baking dish, sprinkle an extra ½ cup cheddar on top, and bake at 350°F for 20 minutes until bubbly and golden.

   Time: PT20M

   Temperature: 350°F

9. Coat Fried Chicken

   Pat the drumsticks and thighs dry. In a shallow bowl whisk the egg. In another bowl place the seasoned flour mix. Dip each piece in the egg, then roll in the flour mixture, pressing gently to adhere. Let rest 2 minutes on a rack.

   Time: PT5M

10. Fry Chicken

    Heat vegetable oil in a deep skillet to 350°F (or until a small piece sizzles). Fry the chicken pieces, turning occasionally, for 15‑19 minutes total (drums ~15‑16 min, thighs ~18‑19 min) until the coating is deep golden and internal temperature reaches 165°F.

    Time: PT20M

    Temperature: 350°F

11. Assemble the Soul Food Platter

    Slice the cornbread, arrange a serving of collard greens, a scoop of candied yams, a portion of baked mac & cheese, and place 2‑3 pieces of fried chicken on each plate. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

6 g

Ingredient Substitutions

• Instead of Smoked Bacon: regular bacon
• Instead of Chicken Stock: vegetable stock
• Instead of Collard Greens: kale
• Instead of White Vinegar: apple cider vinegar
• Instead of Egg: egg substitute
• Instead of Milk: plant milk
• Instead of Vegetable Oil: canola oil
• Instead of Butter: margarine
• Instead of Sweet Potatoes (Yams): butternut squash
• Instead of Fresh Ginger: ground ginger
• Instead of Brown Sugar: molasses
• Instead of Unsalted Butter: margarine
• Instead of Heavy Whipping Cream: half‑and‑half
• Instead of Whole Milk: 2% milk
• Instead of Cheddar Cheese: colby jack
• Instead of Elbow Macaroni: cavatappi
• Instead of Chicken Drumsticks: thighs
• Instead of Chicken Thighs: drumsticks
• Instead of Egg: egg wash
• Instead of Seasoned Flour Mix: plain flour + spices
• Instead of Vegetable Oil for Frying: peanut oil

Equipment Needed

• Large Pot
• Skillet or Frying Pan
• Baking Sheet
• Mixing Bowl
• Whisk
• Spatula
• Tongs
• Measuring Cups
• Measuring Spoons
• Oven
• Cutting Board
• Chef’s Knife
• Colander

Critical Steps — Do Not Skip

• Simmer collard greens for a full hour to develop flavor
• Bake cornbread at high heat until golden crust forms
• Caramelize yams before covering to achieve sweet glaze
• Thicken mac & cheese sauce until it coats the back of a spoon
• Coat chicken evenly and fry at 350°F for a crisp, non‑greasy crust

Chef Tips from the Video

• For extra tenderness, marinate the chicken in buttermilk for 2‑4 hours before coating
• Add a pinch of cayenne to the seasoned flour for subtle heat
• Use a cast‑iron skillet for the yams to get a deeper caramelization
• Brush the cornbread with melted butter right out of the oven for a glossy finish
• Let fried chicken rest on a wire rack to keep the crust crisp

Troubleshooting

Storage

Refrigerator: Store each component in airtight containers for up to 4 days

Freezer: Fried chicken and cooked mac & cheese freeze well for up to 2 months; reheat thoroughly

Room temperature: Do not leave cooked foods at room temperature longer than 2 hours

Make-Ahead Tips

• Collard greens can be cooked a day ahead and reheated gently
• Cornbread stays moist for 2 days; reheat in a toaster oven
• Candied yams can be prepared up to 24 hours ahead and warmed before serving
• Mac & cheese sauce can be made ahead; combine with pasta and bake when ready
• Seasoned flour coating can be pre‑mixed and stored in an airtight jar

Frequently Asked Questions