This Southern-inspired dish is full of comfort and flavor! From the crispy, seasoned fried chicken to the creamy 3-cheese macaroni, tangy collard greens, and sweet and spicy chutney, this meal is a showstopper. Here’s how to prepare each part:
House Seasoning
Combine the following ingredients in a small bowl and set aside for use in both the fried chicken and collard greens:
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/2 cup seasoning salt
Fried Chicken
Ingredients:
- 2 fresh chickens (each cut into 8 pieces)
- 2 teaspoons ground black pepper
- Oil, for frying
- 3 cups all-purpose flour
Instructions:
- Prepare the Chicken:
Wash the chicken pieces and pat them dry. Season them with the house seasoning and black pepper. Refrigerate in a sealed bag for 24 hours to marinate. - Fry the Chicken:
Heat oil in a cast-iron skillet to 350°F. Coat each chicken piece in flour seasoned with house seasoning. Fry until golden and cooked to an internal temperature of 165°F. Drain on paper towels.
3-Cheese Macaroni
Ingredients:
- 1/2 cup unsalted butter, plus more for buttering the baking dish
- 5 cups cooked elbow macaroni
- 1/2 teaspoon ground white pepper
- 3 1/2 cups shredded sharp Cheddar cheese
- 1 quart milk
- 12 ounces American cheese, diced
- 8 ounces cream cheese, diced
- 2 eggs, beaten
Instructions:
- Preheat Oven:
Set the oven to 350°F. Butter a baking dish. - Prepare the Macaroni:
Toss cooked macaroni with white pepper and some shredded Cheddar. Set aside. - Make the Sauce:
In a saucepan, melt butter and add flour to make a roux. Gradually add milk, stirring continuously. Add the diced cheeses and remaining Cheddar, stirring until melted and smooth. Stir in beaten eggs. - Combine and Bake:
Mix the cooked macaroni with the cheese sauce and pour into the prepared dish. Cover and bake for 45 minutes. Uncover and bake until the top is golden brown.
Sweet Potato Apple Chutney
Ingredients:
- 4 tablespoons butter
- 2 cups peeled, diced fingerling sweet potatoes
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground clove
- 1 1/2 cups apple cider
- 1 cup peeled, cored, and diced Granny Smith apples
- 1/2 cup diced red peppers
- 1 packed cup light brown sugar
- 3/4 cup golden raisins
- 1/4 cup ginger-infused bourbon
Instructions:
- Cook the Sweet Potatoes:
Melt butter and sauté sweet potatoes with spices until tender. Add apple cider, then add apples, peppers, sugar, and water. Cook until the mixture thickens. - Add Raisins and Bourbon:
Stir in the raisins and bourbon, cooking until well combined. Set aside.
Collard Green Rolls
Ingredients:
- 1 cup vegetable oil
- 10 cloves garlic, smashed
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3 cups chopped collard greens, plus 12 large leaves (stems removed)
- 3 cups chopped mustard greens
- 3 cups chopped turnip greens
- 2 jalapenos, seeded and diced
- 3 tablespoons smoked salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
Instructions:
- Sauté Vegetables:
Heat oil in a large pot and sauté garlic, celery, onion, and peppers until soft. - Cook the Greens:
Add collard, mustard, and turnip greens, along with jalapenos and spices. Cook until tender. Strain the greens, reserving the pot liquor. - Prepare the Collard Green Rolls:
Blanch collard leaves in the pot liquor. Once softened, fill each leaf with greens, roll tightly, and set aside.
Assembly
- Serve:
Plate the fried chicken alongside a scoop of macaroni and cheese, topped with the sweet potato apple chutney. Serve with a collard green roll drizzled with pot liquor and hot sauce, if desired.
This dish brings together bold, spicy, and comforting flavors, perfect for a hearty meal to impress guests or satisfy your family.