Old-Fashioned Southern Fried Chicken with Buttermilk Biscuits, Cream Gravy, Collard Greens, Macaroni and Cheese, Candied Yams, and Sweet Tea
A traditional Southern dinner is not just one dish. It is a full table built around patience, cast-iron cooking, seasoning by hand, and recipes passed from one generation to another. This version is intentionally detailed and extensive, with old-style methods and explanations throughout.
PART 1 — SOUTHERN FRIED CHICKEN
Ingredients
For the Chicken Marinade
- 2 whole chickens, cut into 8 pieces each
- 6 cups buttermilk
- 3 tablespoons hot sauce
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
For the Flour Coating
- 6 cups all-purpose flour
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon baking powder
For Frying
- Peanut oil or vegetable shortening
- Cast-iron skillet or heavy Dutch oven
Step 1 — Prepare the Chicken
Wash and pat dry the chicken pieces thoroughly.
Place chicken into a very large bowl or deep container.
Pour buttermilk over the chicken. Add hot sauce, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
Mix by hand until every piece is coated.
Cover and refrigerate overnight, preferably 12 to 24 hours.
The buttermilk tenderizes the chicken while seasoning penetrates deep into the meat.
Step 2 — Make the Flour Mixture
In a huge mixing bowl combine:
- Flour
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Cayenne
- Thyme
- Oregano
- Baking powder
Mix extremely well.
The baking powder helps create a lighter crust with crisp texture.
Step 3 — Dredge the Chicken
Remove chicken from buttermilk one piece at a time.
Let excess liquid drip off.
Press firmly into seasoned flour.
For extra crispy chicken:
- Dip floured chicken back into buttermilk.
- Coat again in flour.
- Press flour hard into crevices.
Place coated chicken on wire racks.
Allow chicken to rest 20 minutes before frying.
This resting step helps the crust stick properly.
Step 4 — Heat the Oil
Fill cast-iron skillet halfway with oil.
Heat oil to 325°F.
Do not overcrowd the skillet.
Southern fried chicken cooks slowly compared to fast-food chicken.
Proper frying creates:
- Golden crust
- Juicy meat
- Deep flavor
- Crisp texture
Step 5 — Fry the Chicken
Place dark meat first because it takes longer.
Cook approximately:
- Thighs: 14–16 minutes
- Drumsticks: 12–15 minutes
- Breasts: 14–18 minutes
- Wings: 8–10 minutes
Turn occasionally.
Internal temperature should reach 165°F.
Drain on wire racks, not paper towels, to keep crust crisp.
PART 2 — SOUTHERN CREAM GRAVY
Ingredients
- 4 tablespoons fried chicken drippings
- 4 tablespoons flour
- 3 cups whole milk
- Salt
- Black pepper
Instructions
Heat skillet with drippings.
Whisk in flour slowly.
Cook until light golden brown.
Very slowly pour in milk while whisking continuously.
Cook until thick and silky.
Season heavily with black pepper.
Traditional Southern gravy should be rich, peppery, and smooth.
PART 3 — OLD-FASHIONED BUTTERMILK BISCUITS
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 2 tablespoons sugar
- 1 cup cold butter or lard
- 1¾ cups cold buttermilk
- Melted butter for brushing
Step 1 — Mix Dry Ingredients
Combine flour, baking powder, baking soda, salt, and sugar.
Whisk thoroughly.
Step 2 — Cut in Fat
Add cold butter.
Use pastry cutter or fingers until mixture resembles coarse crumbs.
Small butter pieces create flaky layers.
Step 3 — Add Buttermilk
Pour in cold buttermilk gradually.
Mix gently.
Do not overwork dough.
Southern biscuits must remain soft and tender.
Step 4 — Fold the Dough
Turn dough onto floured surface.
Fold several times to create layers.
Pat to about 1-inch thickness.
Cut using biscuit cutter.
Do not twist cutter.
Twisting prevents biscuits from rising evenly.
Step 5 — Bake
Place biscuits touching each other in cast-iron skillet.
Bake at 450°F for 15–18 minutes.
Brush tops with melted butter immediately after baking.
PART 4 — SOUTHERN MACARONI AND CHEESE
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese
- 2 cups Monterey Jack cheese
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- Salt
- Black pepper
Instructions
Cook macaroni until barely tender.
Drain.
In large saucepan melt butter.
Whisk in flour.
Cook 2 minutes.
Slowly whisk in milk and cream.
Cook until thickened.
Add cheese gradually.
Season with mustard powder, paprika, salt, and pepper.
Mix macaroni into cheese sauce.
Transfer to buttered baking dish.
Bake at 375°F until bubbling and browned on top.
PART 5 — SOUTHERN COLLARD GREENS
Ingredients
- 3 large bunches collard greens
- 1 smoked ham hock
- 8 cups chicken broth
- 1 onion, chopped
- 4 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt
- Black pepper
- Red pepper flakes
Instructions
Wash greens repeatedly.
Southern greens often contain sand and dirt.
Remove thick stems.
Roll leaves tightly and slice.
In huge pot simmer ham hock in broth for 1 hour.
Add onion and garlic.
Add greens gradually because volume reduces greatly.
Season with vinegar, sugar, black pepper, and pepper flakes.
Cook low and slow for 1½ to 2 hours.
Greens should become tender and deeply flavored.
The cooking liquid is called pot liquor and is traditionally served with cornbread.
PART 6 — SOUTHERN CANDIED YAMS
Ingredients
- 6 large sweet potatoes
- 1 cup brown sugar
- ½ cup butter
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- Pinch salt
Instructions
Peel sweet potatoes.
Slice thick.
Arrange in buttered baking dish.
Combine brown sugar, butter, cinnamon, nutmeg, vanilla, and salt in saucepan.
Cook until syrup forms.
Pour over potatoes.
Cover and bake at 375°F for 30 minutes.
Uncover and continue baking until syrup thickens and potatoes caramelize.
PART 7 — SOUTHERN SWEET TEA
Ingredients
- 8 black tea bags
- 2 cups sugar
- 8 cups water
- Lemon slices
Instructions
Boil 4 cups water.
Steep tea bags 10 minutes.
Remove bags.
Add sugar while tea is hot.
Stir until dissolved completely.
Add remaining cold water.
Chill thoroughly.
Serve over ice with lemon.
PART 8 — TRADITIONAL SOUTHERN SERVING STYLE
A classic Southern Sunday table often includes:
- Fried chicken
- Biscuits
- Gravy
- Greens
- Macaroni and cheese
- Candied yams
- Sweet tea
- Cornbread
- Pickles
- Hot sauce
Meals are usually served family-style with large platters placed in the center of the table.
PART 9 — SOUTHERN COOKING SECRETS
1. Use Cast Iron
Cast iron retains heat evenly and creates superior crusts.
2. Season Aggressively
Southern food is layered with seasoning at every stage.
3. Cook Slowly
Rushing ruins texture and flavor.
4. Taste Constantly
Recipes are guidelines.
Traditional Southern cooks adjust by instinct.
5. Respect Texture
- Crispy chicken
- Tender greens
- Flaky biscuits
- Creamy macaroni
Texture matters as much as flavor.
PART 10 — OLD SOUTHERN DESSERT BONUS
PEACH COBBLER
Ingredients
- 8 peaches, sliced
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 1 cup flour
- 1 cup milk
- 1 stick butter
- 2 teaspoons baking powder
Instructions
Cook peaches with sugars, cinnamon, and lemon juice.
Melt butter in baking dish.
Mix flour, milk, and baking powder into batter.
Pour batter over butter.
Spoon peaches and syrup over batter.
Bake at 350°F until golden brown.
Serve warm with vanilla ice cream.
FULL SOUTHERN SUNDAY MENU SUMMARY
Main Dishes:
- Fried chicken
- Cream gravy
Side Dishes:
- Biscuits
- Macaroni and cheese
- Collard greens
- Candied yams
Drinks:
- Sweet tea
Dessert:
- Peach cobbler
FINAL NOTES
Traditional Southern cooking is built around:
- Patience
- Hospitality
- Large gatherings
- Rich flavor
- Handmade preparation
- Generational techniques
Many old Southern recipes were never formally written down. Measurements were often described as:
- “A pinch”
- “A handful”
- “Until it looks right”
- “Cook until done”
That instinctive style remains part of authentic Southern cooking today
