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Martin Luther King Jr. Mid 20th Century dinner hard

MLK's Southern Fried Chicken with Mac and Cheese and Collard Greens

Classic Southern soul food - crispy buttermilk fried chicken, creamy baked mac and cheese, and slow-cooked collard greens with smoked meat

MLK's Southern Fried Chicken with Mac and Cheese and Collard Greens
Prep: 60 min
Cook: 180 min
Serves: 4
#american #southern #soul food #fried chicken #comfort food #civil rights

Soul Food That Fueled a Movement

This is the food that Martin Luther King Jr. grew up on in Atlanta, and the food that he continued to enjoy as he travelled for the civil rights movement - at family tables, in church communities, and in restaurants like Paschal’s that fed organisers during the movement.

Southern fried chicken has murky origins stretching back to enslaved kitchen workers who refined the dish — a fusion of West African cooking techniques and perhaps Scottish settlers who preferred frying meat. During the Jim Crow era, it became a staple of shoebox lunches, holding up well for travel when Black families couldn’t access segregated dining options.

Historical Context

The Fried Chicken: One of the earliest printed American recipes appears in Mary Randolph’s The Virginia Housewife (1824) — chicken floured and fried in boiling lard, the blueprint for Southern fried chicken.

The Mac and Cheese: While pasta with cheese appears in medieval European cookbooks, it gets its American spotlight through James Hemings (1765–1801), the enslaved chef in Thomas Jefferson’s household who trained in France. The South later made it their own - baked in big trays, built for gatherings, and treated as a point of pride.

The Collard Greens: A staple of Southern cooking, slow-cooked with smoked meat for deep, comforting flavor.

Ingredients Breakdown

For the Fried Chicken

  • 1 whole chicken (cut into pieces)
  • 1 cup buttermilk
  • 1 large egg
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 3 teaspoons salt (divided)
  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  • Vegetable oil or lard for frying

For the Collard Greens

  • 500g collard greens (or spring greens)
  • 1 onion (chopped)
  • 200g smoked ham hock or smoked gammon
  • 500ml chicken or vegetable stock

For the Mac and Cheese

  • 8 oz (225g) uncooked macaroni
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 12-oz (340ml) can evaporated milk
  • 1 cup half and half (or ½ cup cream and ½ cup milk)
  • ½-1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • ½-1 teaspoon Creole seasoning
  • ¼ teaspoon cayenne pepper
  • ½ cup mozzarella cheese, grated
  • ½ cup sharp cheddar cheese, grated
  • ½ cup jack cheese, grated (or substitute: mild cheddar, mature cheddar & mozzarella)
  • Salt and pepper, to taste

Instructions

Prepare the Chicken (Day Before)

  1. Make the spice mix: Combine 2 tablespoons paprika, 2 tablespoons black pepper, 2 teaspoons oregano, 2 teaspoons garlic powder, and ½ teaspoon cayenne pepper. Mix well.

  2. Make the dry dredge: In a large bowl, combine 1½ cups flour, ½ cup cornstarch, 1 teaspoon baking powder, 2 teaspoons salt, and all but 2 tablespoons of the spice mix.

  3. Make the buttermilk brine: In another bowl, whisk together 1 cup buttermilk, 1 egg, 1 tablespoon salt, and the 2 reserved tablespoons of spice mix. Add a few tablespoons of the dry dredging mix to thicken the brine so it becomes almost a batter and adheres better to the chicken.

  4. Brine the chicken: Add all the chicken pieces to the buttermilk mixture, mix well to coat, cover and refrigerate overnight.

Make the Collard Greens (2-3 hours before serving)

  1. Prep the greens: Wash the collard greens thoroughly, remove the tough stems, and finely chop the leaves.

  2. Start the base: In a large pot, fry the chopped onion until softened. Add the smoked ham hock or gammon.

  3. Slow cook the meat: Add the stock and simmer for 1 hour to develop the smoky flavor.

  4. Add the greens: Add the chopped collard greens and cook for another hour until tender but not mushy. The greens should be soft with a slight bite.

Make the Mac and Cheese (Adapted from African Bites)

  1. Cook the pasta: Cook the macaroni according to package directions. Drain and set aside.

  2. Make the roux: In a large skillet or saucepan, melt the butter over medium heat. As soon as the butter melts, whisk in the flour. Continue whisking until the flour is fully mixed with the butter, then cook for about 1 minute to get rid of the raw flour taste.

  3. Create the sauce: Slowly add the evaporated milk a little at a time, whisking constantly to prevent lumps. Follow with the half and half, continuing to whisk. Simmer for 3-5 minutes until the mixture thickens slightly.

  4. Season the sauce: Add the onion powder, garlic powder, Creole seasoning, and cayenne pepper. Bring to a simmer and let it cook gently for about 2 minutes.

  5. Add the cheese: Stir in the cheeses (mozzarella, sharp cheddar, and jack cheese - or your substitutes: mild cheddar, mature cheddar & mozzarella), reserving some for topping. Continue stirring until everything’s melted, evenly combined, and smooth. Add salt and pepper to taste.

  6. Combine with pasta: Add the cooked macaroni to the cheese sauce and stir to incorporate evenly.

  7. Prepare for baking: Transfer the pasta mixture to a lightly greased 2-quart baking dish. Top with the reserved cheese.

  8. Bake: Bake at 375°F (190°C) for 20 minutes or until golden and bubbly.

Fry the Chicken (30-40 minutes before serving)

  1. Create coating texture: Add a bit of the buttermilk brine mixture into the dry dredge to create small crumbs which will crisp up beautifully during frying.

  2. Coat the chicken: Remove chicken pieces from the brine, coat in the dry mixture, then place in a paper bag. Add the remaining dry mixture and shake vigorously to coat evenly.

  3. Heat the oil: Heat vegetable oil or lard in a large, deep pan or cast iron skillet to 150°C (300°F). You need enough oil to come halfway up the chicken pieces.

  4. Fry the chicken: Carefully place the chicken pieces in the hot oil one by one, moving away from yourself. Maintain the oil temperature around 150°C to ensure the chicken cooks through without burning on the outside.

  5. Cook to temperature: Fry until the chicken reaches 75°C (165°F) at the thickest part. This will take approximately:

    • Breast pieces: 12-15 minutes
    • Thighs and drumsticks: 15-18 minutes
    • Wings: 10-12 minutes

  6. Drain: Remove the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.

Serve

  1. Plate the feast: Arrange the crispy fried chicken alongside portions of creamy mac and cheese and collard greens. The greens work as a palate cleanser between the rich, indulgent fried items.

Tips for Success

  • Temperature control is key: Use a thermometer to monitor both oil temperature and internal chicken temperature
  • Don’t crowd the pan: Fry in batches to maintain oil temperature
  • Let it rest: Allow chicken to rest for 5 minutes after frying for the juices to redistribute
  • Oil choice: While vegetable oil is convenient, lard is the traditional Southern choice and adds incredible flavor
  • Make-ahead: The buttermilk brine can be done 24 hours ahead; the greens can be made earlier in the day and reheated
  • Cheese substitutions: The original recipe calls for mozzarella, sharp cheddar, and jack cheese, but mild cheddar, mature cheddar, and mozzarella work beautifully as well