Soul food has a special kind of magic that captures attention. It’s a type of cooking that embraces you like a warm hug, fills the entire house with welcoming scents, and brings everyone hurrying to the dinner table.
Tools & staples that make these recipes faster;
- A large cast-iron skillet ensures even cooking for hearty soul food favorites like fried chicken and greens
- A wooden spoon makes stirring collard greens, beans, and sauces effortless
- A colander speeds up washing and draining vegetables or beans
- Vegetable oil is perfect for frying and sautéing while keeping flavors rich
- Smoked paprika or cayenne adds depth and a gentle kick to classic soul food dishes
1. Classic Southern Fried Chicken
With a perfect golden crust and flavorful and juicy meat, this recipe for fried chicken is guaranteed to leave everyone asking for seconds.
Ingredients
- Pieces of chicken (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1 tablespoon salt
- Vegetable oil for frying
Instructions
Take a large bowl and put the chicken pieces in it.
Cover chicken with buttermilk and refrigerate, at least for 2 hours, or refrigerate overnight for best results.
Take a shallow dish, and put flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir to mix evenly.
Heat vegetable oil in a large cast-iron skillet, or in a Dutch oven, to 350°F.
Once oil is heated, remove chicken from buttermilk,
Then dip the chicken in the seasoned flour mixture, making sure to dredge and coat the chicken evenly.
Fry for 12-15 minutes on each side until golden brown and the heat in the center reaches 165°F.
Transfer to a wire rack to drain and rest for 5 minutes before serving.
2. Smothered Pork Chops
Pork chops in a savory gravy that is luscious and goes well with rice or mashed potatoes. It’s a one-pan wonder made with simple ingredients and the best comfort food.
Ingredients
- 6 bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 3 tablespoons vegetable oil
- 2 large onions sliced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme
Instructions
Season pork chops with salt, pepper, and garlic powder.
Make sure it is on both sides.
In a shallow dish, place flour and then use it to dust each side of the pork chop. Make sure to shake off any excess.
Add oil to a large pan over medium-high heat. Place pork chops and sear each of them for 3-4 minutes on both sides. Remove and set aside.
In the same frying pan, place the sliced onions and cook for 5 minutes and until golden.
Then, place the minced garlic and cook it for 1 minute until fragrant.
Put 2 tablespoons of the leftover flour over the onions and stir to combine.
Add broth little by little while stirring so the mixture stays lump-free.
Combine it with the Worcestershire sauce and thyme.
Proceed to place the pork chops back into the skillet, tucking them into the gravy.
Lower the temperature, cover, and let it simmer for 25-30 minutes.
This is so the pork can finish cooking and tenderise.
3. Baked Mac and Cheese
This is not any ordinary mac and cheese.
This is soul food mac and cheese, with a rich and creamy texture, and a crunchy, golden layer on top.
This will surely become one of everyone’s favorite side dishes.
Ingredients
- 1 lb. macaroni
- 4 tbsp. butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Colby Jack cheese, shredded
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 2 beaten eggs
Instructions
Set the oven to 350°F. Take a 9×13-inch baking dish and grease it.
Prepare macaroni according to the package. Once it is done, drain and set it to the side.
In a large pot, melt the butter on medium heat. Once butter is melted, add in the flour and whisk, cooking for 2 minutes.
Lower the temperature to the lowest setting.
Add 3 cups of cheddar cheese and 1 ½ cups of Jack cheese and whisk until blended and creamy.
Season with salt, pepper, paprika, and cayenne pepper. Taste and adjust.
Remove from the heat and wait until the mixture cools slightly, then stir in the beaten eggs to thoroughly combine.
Incorporate the cooked macaroni into the rest of the mixture and stir to evenly coat.
Transfer the mixture to the prepared baking pan. Sprinkle the remaining cheese on top.
Bake for 30-35 minutes until the cheese is melted, and the top is brown.
Allow it to cool for 10 minutes at room temperature.
4. Southern-style Collard Greens
Prepared with a touch of vinegar, these collard greens are slow-cooked with smoked ham hocks until tender, and packed with flavor.
Ingredients
- 3 lbs fresh collard greens
- 2 smoked ham hocks
- 1 large onion, diced
- 4 cloves of garlic, minced
- 6 cups chicken broth
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- 1 teaspoon of red pepper flakes
- 1 teaspoon of salt
- ½ teaspoon of black pepper
Instructions
Remove thick stems from collard greens. Stack leaves, roll tightly, and slice into 1-inch ribbons.
Wash thoroughly in cold water.
In a large pot or Dutch oven, add ham hocks and chicken broth. Bring to a boil.
Add onions and garlic, and reduce the heat and simmer for 30 minutes.
When preparing collard greens, add them a few at a time, waiting for each group to wilt before adding the next.
After that, incorporate the apple cider vinegar, sugar, red pepper flakes, salt, and black pepper.
Simmer on low heat for 1½ to 2 hours, covering the pot and stirring occasionally until the greens lose their chew.
When done, take the ham hocks out, shred any meat, return it to the pot, and discard the bones.
Adjust seasonings, and serve along with the pot liquor.
5. Crispy Fried Catfish
This dish offers that signature crunch, with a tender, flaky fish that melts in your mouth.
The fried catfish comes seasoned with a cornmeal coating and fried until perfectly crispy.
Ingredients
- 6 catfish fillets
- 2 cups buttermilk
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
Soak catfish fillets in buttermilk for 30 minutes to 1 hour in the refrigerator.
In a separate shallow dish, combine cornmeal, flour, and the seasonings.
Heat 1 inch of oil in a large skillet to 375°F.
Take the catfish fillets out of the buttermilk and let the excess drip off.
Dredge the fillets in the cornmeal mixture, making sure to press and coat them on both sides.
Now, place the catfish fillets in the frying pan. Do not overcrowd the fillets.
Fry for about 4-5 minutes or until the bottom side turns a nice golden brown.
Then turn to the other side and repeat the process until the fish fillets become golden and flake easily when you pull them apart.
Remove the fish fillets from the frying pan and place them on a paper towel to remove excess oil.
They should be eaten straight away and are best served with lemon wedges.
6. Candied Yams
These delicious yams are sweet and buttery, and are the only soul food that straddles the dessert boundary.
Marshmallows complete the yams
Ingredients
- 4 pounds sweet potatoes (yams), peeled and sliced into ½ inch rounds
- ¾ cup brown sugar
- ½ cup butter, melted
- ¼ cup orange juice
- ¼ cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 cups mini marshmallows (optional)
Instructions
Preheat oven to 375°F. Grease a 9×13-inch baking dish
Arrange sweet potato slices in overlapping layers in the baking dish.
In a bowl, whisk together brown sugar, melted butter, orange juice, honey, vanilla, cinnamon, nutmeg, and salt.
Pour the mixture evenly over the sweet potatoes.
Cover tightly with aluminum foil and bake for 45 minutes.
Uncover, baste sweet potatoes with the sauce, and bake uncovered for an additional 20 minutes, or until tender and caramelized.
If using marshmallows, top with them during the last 5 minutes of baking until golden and melted.
7. Smothered Chicken
Fork-tender chicken, with a thick, delicious gravy, that has been smothered and smothered with onions and peppers.
This is comfort in every bite.
Ingredients
- 8 pieces of chicken (mix of thighs and drumsticks)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2½ cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme
Instructions
Season chicken pieces with salt, pepper, and paprika.
Dredge chicken in flour, coating all sides. Reserve 3 tablespoons of flour.
Heat oil in a large skillet over medium-high heat.
Brown chicken on all sides, about 4 minutes per side. Remove and set aside.
Add onion and bell pepper to the same skillet.
Cook for 5 minutes until softened. Add garlic and cook for 1 minute.
Sprinkle reserved flour over the vegetables and stir.
Gradually add chicken broth, stirring to prevent lumps. Add Worcestershire sauce and thyme.
Return chicken to the skillet, spooning gravy over the top. Reduce the heat to low.
Cover and simmer for 35-40 minutes until chicken is cooked through and gravy has thickened.
8. Black-Eyed Peas with Ham
Hearty, savory, and deeply satisfying, these black-eyed peas simmered with smoky ham are a Southern staple that’s both nutritious and delicious.
Ingredients
- 1 pound dried black-eyed peas
- 8 ounces smoked ham,
- diced 1 large onion,
- diced 1 green bell pepper,
- diced 3 cloves garlic,
- minced 6 cups chicken broth,
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
Instructions
Black-eyed peas don’t take long to prep, and they can just be rinsed, though it’s best to examine peas to remove any debris.
To begin, simply add to a large pot.
Over medium heat, sauté the diced ham for 5 minutes.
Afterward, add the diced onion and bell pepper for 5 minutes, and allow them to soften.
After the time has passed, add the garlic and permit it to cook for 1 additional minute.
After preparing the black-eyed peas, place them in a pot with a combination of the chicken broth, bay leaves, smoked paprika, cayenne, salt, and pepper.
After placing the pot on the heat, bring it to a boil.
After boiling, the heat should be low, and the mixture should be covered to allow for a simmer of 45-60 minutes.
Stir the apple cider vinegar and allow for a taste, and remove the bay leaves.
Adjust the remaining seasoning, and pair with cornbread and hot sauce.
10. Cornbread Dressing
A Southern Thanksgiving staple that is also perfect for Sunday dinner is this cornbread dressing.
It is savory, moist, and full of herbs and vegetables.
Ingredients
- 6 cups of crumbled cornbread
- 4 cups of cubed, toasted white bread
- ½ cup of butter
- 2 cups of diced celery
- 1 diced large onion
- 3 cloves of minced garlic
- 3 cups of chicken broth
- 2 beaten eggs
- 2 teaspoons of poultry seasoning
- 1 teaspoon of sage
- 1 teaspoon of thyme
- 1 teaspoon of salt
- ½ teaspoon of black pepper
Instructions
First, preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, combine the crumbled cornbread and the toasted bread cubes.
Next, pan-fry the butter in a large skillet over medium heat and add the celery and onion.
Cook for 8 minutes until softened, followed by the garlic for 1 minute, and then pour the vegetable mixture over the bread.
In a different bowl, combine the chicken broth, eggs, and the rest of the ingredients (poultry seasoning, sage, thyme, salt, pepper).
Stir to combine, then pour this mixture over the bread mixture and stir until the bread mixture is thoroughly moistened.
Transfer the mixture to the prepared baking dish with the bread mixture and cover with foil.
Bake for 30 minutes covered.
After 30 minutes, remove the foil and bake for 15-20 minutes until the top is golden brown.
11. Oxtails with Gravy
Succulent, tender oxtails in a rich, delicious gravy.
Good over rice or mashed potatoes. You won’t be able to resist the heavenly gravy!
Ingredients
- 4 pounds of oxtails, trimmed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme
Instructions
Season oxtails with salt, pepper, and garlic powder.
Dredge oxtails in flour and shake off the excess flour.
Heat oil in a large Dutch oven over medium-high heat.
Brown oxtails on all sides, about 3 minutes per side. Remove and set aside.
Add onion and carrots to the pot. Cook for 5 minutes until softened.
Add garlic and cook for 1 minute. Stir in tomato paste.
Add beef broth, Worcestershire sauce, bay leaves, and thyme.
Scrape up any browned bits from the bottom and sides.
Return oxtails to the pot, bring to a boil, then reduce the heat to low.
Cover and simmer for 3-3½ hours, turning oxtails occasionally, until tender.
Remove bay leaves. Serve oxtails with plenty of gravy. Enjoy!
12. Southern-Style Green Beans
These won’t be your conventional steamed green beans.
With Soul Southern Slow Cooked Green Beans, you get baked beans with onions and bacons cooked green beans with, and a touch of chicken broth on the green beans soul.
Ingredients
- 2 lb. of fresh green beans, trimmed and snapped
- 6 bacon strips, chopped
- 1 onion, medium diced
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
Instructions
In a large, your choice pot, chop bacon to medium, then let it sizzle for approximately 6 minutes.
Toss the sweet peppered onion and let it sizzle for 5 minutes to soften.
Toss in the garlic cloves and let them sizzle for 1 more minute, and fill the house with a fragrance.
Toss in the remaining ingredients and let them simmer to the tempered point of sizzle.
Secure to taper for approximately 45-60 minutes, with the free part of the simmer occurring to release most of the liquid.
Check of liquid and burn the remaining for taste.
13. Salmon Croquettes
The outside is crunchy while the inside is soft and flaky.
To add to the flavor of these salmon croquettes, they are best with hot sauce, which is the perfect balance.
Ingredients
- 2 cans (14.75 oz each) pink salmon, drained
- ½ cup breadcrumbs
- ¼ cup onion, finely diced
- ¼ cup green bell pepper, finely diced
- 2 eggs, beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Instructions
Remove salmon from cans and place in a large bowl. Remove any large bones and skin if desired.
Flake salmon with a fork. Add breadcrumbs, onion, bell pepper, eggs, mayonnaise, Worcestershire sauce, Old Bay, garlic powder, salt, and pepper.
Mix gently until well combined. The mixture should hold together when pressed.
Form mixture into 8-10 patties, about ½-inch thick.
Heat ¼ inch of oil in a large skillet over medium heat.
Fry croquettes for 3-4 minutes per side until golden brown and crispy.
Transfer to paper towels to drain. Serve hot with tartar sauce or hot sauce.
14. Neck bones
These slow-cooked pork neck bones become incredibly tender, creating a rich, flavorful broth that’s perfect for sopping up with cornbread.
Ingredients
- Pork neck bones, 4 pounds
- Salt, 2 teaspoons
- Black pepper, 1 teaspoon
- Garlic powder, 1 teaspoon
- Paprika, 1 teaspoon
- Vegetable oil, 3 tablespoons
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- Chicken broth, 4 cups
- Bay leaves, 2
- Dried thyme, 1 teaspoon
- Apple cider vinegar, 1 tablespoon
- Hot sauce, to taste
Instructions
Season neck bones with salt, pepper, garlic powder, and paprika.
Heat oil in a large Dutch oven over medium-high heat. Brown neck bones on all sides, working in batches. Remove and set aside.
Add onion and bell pepper to the pot. Cook for 5 minutes until softened.
Add garlic and cook for 1 minute.
Return neck bones to the pot. Add chicken broth, bay leaves, and thyme.
Bring to a boil, then reduce the heat to low. Cover and simmer for 2½-3 hours until the meat is very tender and falling off the bone.
Apple cider vinegar, bay leaves, then taste and adjust the seasoning hot sauce on the side.
15. Peach Cobbler
Sweet, juicy peaches topped with a buttery, golden crust that’s somewhere between cake and biscuit. This dessert is soul food’s perfect ending.
Ingredients
For the filling
- 6 cups sliced fresh or frozen peaches
- 1 cup sugar
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the topping
- 1½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup cold, cubed butter
- ¾ cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F and grease a 9 x 13 baking dish.
In a bowl, combine peaches, sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Mix gently.
Transfer the peach mixture to the baking dish and dot with 2 tablespoons of butter.
In a separate bowl, mix flour, sugar, baking powder, salt, and cinnamon.
Cut the cold butter until the mixture resembles coarse crumbs. Add the milk and vanilla.
Spoon the batter over the peach filling, leaving gaps.
Bake for 45-50 minutes until the topping is golden brown.
Let cool for 15 minutes. Serve with vanilla ice cream.
Swaps and Substitutions for Ingredients
For Proteins
In most instances, recipes using chicken breasts can be adapted to use chicken thighs instead because they tend to be juicier and more forgiving when cooked.
For a mildly lower-fat version, you can use turkey legs instead of ham hocks.
For a more calorie-conscious version of added bacon to green beans, try using smoked turkey sausage.
For Dairy
Buttermilk can be made by adding a tablespoon of lemon juice to regular milk.
Half-and-half can be substituted for heavy cream, and the sauce will just be a tad less rich.
For a non-dairy version, most recipes will work with coconut cream and plant-based butter.
For Seasonings
If you are missing Old Bay, combine some paprika with celery salt, black pepper, and a little cayenne.
Dried herbs can always be substituted with fresh; just use three times the dried amount.
For hot sauce, cayenne, Frank’s, Louisiana, and Crystal are all excellent choices.
For Vegetables
Collard greens can be swapped for turnip greens or mustard greens.
Yams and sweet potatoes are often substituted for one another.
Any colored bell pepper can be substituted in recipes.
Recipe Notes
Recipes can often be improved upon when they’re made several days in advance, but they also don’t have to be made immediately.
Spiced fried chicken, simmered chicken, or collard greens and catfish can be made one to two days in advance and then frozen.
They can later be reheated in an oven, and the fried chicken, in particular, is best when made to order.
Many recipes also improve when they’re allowed to sit in the refrigerator for 24 hours before reheating.
Ingredients are also often most practical when they are done the day before, like buttermilk chicken and Thanksgiving dressing.
Soul food is one of those special cuisines that tastes even better the next day.
Refrigerating the leftovers for 24 hours, locking the food in an airtight container will keep the food fresh for 3 to 4 days.
Fried food leftovers are best reheated in paper bags to retain some crispness and should only be covered loosely.
This keeps fried food from absorbing moisture, which makes it less crisp and soggy.
Instead of using a microwave to reheat fried food, use an oven set to 375°F for about 10-15 minutes to regain the food’s crispiness.
Braised dishes and gravies can be reheated magnificently by placing them on low heat on the stovetop and adding a splash of broth if necessary.
Mac and cheese can be reheated in the oven with foil on top or in the microwave with a tablespoon of milk incorporated for better results.
Succesful Tips
Soul food is all about layers of flavor.
Do not be timid with your seasonings, and be sure to taste as you go along.
Most soul food recipes could benefit from adjusting the amount of salt and pepper at the finish.
And don’t forget to keep hot sauce nearby, soul food hot sauce is a staple in nearly every dish.
A lot of soul food recipes rely on slow cooking to develop flavors and textures.
Do not be in a hurry with braised dishes or greens, as those extra simmering periods are what make them special.
If using a slow cooker or Instant Pot, a lot of these recipes will adapt beautifully.
A Dutch oven or cast-iron pot is excellent for even heat distribution.
For frying, a cast-iron skillet maintained a steady temperature more than other pans.
Purchase a good meat thermometer for perfectly cooked chicken and pork.
Buttermilk is a must for tenderizing meat and seasoning to penetrate in fried chicken and catfish.
The acid also helps create that signature crispy coating.
If you are really pressed for time, even a 30-minute soak will help.
For smooth, lump-free gravy, always whisk the flour and fat together first, cook it for a minute or two, and then add the liquid in a stream while whisking.
If you happen to get lumps, the gravy can be strained through a sieve.
Conclusion
These recipes are from my childhood and are full of warmth and comfort. I hope you enjoy these recipes for soul food.