18 Delicious Southern Chicken Recipes for Every Occasion

Zesty, flavorful, and utterly comforting—Southern chicken dishes have a way of bringing everyone to the table with their rich flavors and hearty appeal. Whether you’re craving something crispy, saucy, or slow-cooked to perfection, our roundup of 18 Delicious Southern Chicken Recipes has got you covered for any occasion. Dive in and discover your next family favorite that’s sure to impress!

Southern-Style Buttermilk Chicken

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as a grandma’s hug and as crispy as your favorite pair of jeans. Southern-Style Buttermilk Chicken is the golden child of comfort food, marrying juicy tenderness with a crunch that’ll have you reaching for seconds before you’ve even finished your first bite.

Ingredients

• 2 cups buttermilk, well-shaken
• 1 tbsp hot sauce
• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 cups all-purpose flour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• Peanut oil, for frying

Instructions

1. In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 8 hours, or overnight for maximum tenderness.
2. In a separate large bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Mix well to ensure even distribution of spices.
3. Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Place on a wire rack to rest for 15 minutes, which helps the coating stick better during frying.
4. In a deep fryer or large, heavy-bottomed pot, heat peanut oil to 350°F. Carefully add chicken pieces in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
5. Transfer fried chicken to a clean wire rack set over a baking sheet to drain. Let rest for 5 minutes before serving to allow juices to redistribute.

Unbelievably crispy on the outside and succulently tender on the inside, this Southern-Style Buttermilk Chicken is a showstopper. Serve it atop a waffle for a sweet and savory twist, or alongside collard greens for a traditional Southern feast that’ll have everyone asking for your secret.

Cajun Spiced Grilled Chicken

Today’s the day to spice up your life—or at least your dinner—with a dish that packs a punch and a whole lot of flavor. Cajun Spiced Grilled Chicken is here to turn your ordinary grill session into a Mardi Gras celebration for your taste buds.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 2 tbsp Cajun seasoning, homemade or premium store-bought
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup clarified butter, melted
• 1 tbsp fresh lemon juice
• Sea salt, finely ground

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper for an even blend.
3. Pat the chicken breasts dry with paper towels to ensure the spices adhere well, then brush both sides with the melted clarified butter.
4. Generously sprinkle the spice mixture over both sides of each chicken breast, pressing gently to adhere.
5. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. During the last minute of grilling, drizzle the lemon juice over the chicken for a bright, acidic finish.
7. Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.

Just imagine the smoky, spicy crust giving way to juicy, tender chicken that’s begging to be paired with a cool, creamy coleslaw or atop a crisp garden salad. This dish is a flavor fiesta that’ll have your guests coming back for seconds—and maybe even thirds.

Southern Chicken and Waffles

Kickstart your day with a dish that’s as bold and brash as a rooster at dawn—Southern Chicken and Waffles, where crispy meets fluffy in a breakfast (or anytime) showdown that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups whole milk
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Vegetable oil, for frying
• Maple syrup, for serving

Instructions

1. Preheat your waffle iron to 375°F according to manufacturer’s instructions.
2. In a large bowl, whisk together 2 cups sifted flour, sugar, baking powder, and salt.
3. In another bowl, combine milk, melted clarified butter, beaten eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined; lumps are okay for fluffy waffles.
5. Pour batter onto the hot waffle iron, cooking until golden brown and crisp, about 5 minutes.
6. While waffles cook, marinate chicken breasts in buttermilk for at least 10 minutes to tenderize.
7. In a shallow dish, mix 1 cup flour with paprika, garlic powder, onion powder, and cayenne pepper.
8. Dredge each chicken breast in the flour mixture, shaking off excess.
9. Heat vegetable oil in a deep skillet to 350°F, frying chicken until golden and internal temperature reaches 165°F, about 6-7 minutes per side.
10. Drain chicken on a wire rack over paper towels to keep it crispy.
11. Serve hot chicken atop waffles, drizzled with maple syrup.

Fluffy waffles with a crispy exterior cradle the spicy, crunchy chicken, creating a symphony of textures. For a twist, add a dollop of whipped honey butter or a sprinkle of powdered sugar to elevate this Southern classic to new heights.

Creamy Southern Chicken and Dumplings

Now, let’s dive into a dish that hugs your soul tighter than your favorite sweatpants after a long day. Creamy Southern Chicken and Dumplings is the culinary equivalent of a warm blanket, promising comfort with every spoonful.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp unsalted butter, chilled and cubed
• 3/4 cup whole milk
• 1 lb boneless, skinless chicken thighs, pasture-raised
• 4 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large bowl, whisk together the sifted flour, baking powder, and salt. Add the chilled butter cubes, working them into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Gradually pour in the whole milk, stirring until a soft dough forms. Tip: Avoid overmixing to ensure tender dumplings.
3. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut into 1-inch squares and set aside.
4. In a large pot, melt the clarified butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
5. Season the chicken thighs with salt and pepper, then add to the pot. Brown on both sides, approximately 4 minutes per side.
6. Pour in the chicken stock and bring to a simmer. Cover and cook until the chicken is tender, about 20 minutes.
7. Remove the chicken, shred into bite-sized pieces, and return to the pot. Tip: Shredding the chicken while it’s warm ensures it’s juicy and flavorful.
8. Drop the dumpling squares into the simmering broth. Cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes. Tip: Resist the urge to stir the dumplings too much to prevent them from breaking apart.
9. Stir in the heavy cream and fresh thyme leaves, heating through for 2 minutes. Season with additional salt and pepper if needed.

Perfectly pillowy dumplings float in a rich, creamy broth, with tender chicken that melts in your mouth. Serve this dish in deep bowls with a sprinkle of fresh thyme on top for a touch of elegance that belies its humble origins.

Southern Baked BBQ Chicken

Today’s the day we ditch the bland and embrace the grand with a dish that’s as bold as your Aunt Linda’s opinions at Thanksgiving—Southern Baked BBQ Chicken. This isn’t just chicken; it’s a crispy, saucy, finger-licking masterpiece that’ll have you questioning why you ever settled for less.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1 cup ketchup, preferably organic
• 1/4 cup apple cider vinegar, unfiltered
• 1/4 cup dark brown sugar, packed
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tbsp clarified butter
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle. This ensures even cooking and a perfectly crispy skin.
2. In a medium saucepan over low heat, combine ketchup, apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir continuously for 5 minutes until the sugar dissolves and the mixture thickens slightly. Tip: For a smoother sauce, blend it briefly with an immersion blender.
3. Season the chicken thighs with sea salt and black pepper on both sides. Heat clarified butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for 3 minutes. Tip: Don’t overcrowd the skillet to ensure each piece gets a perfect sear.
4. Brush the seared chicken generously with the BBQ sauce, reserving some for later. Transfer the skillet to the oven and bake for 25 minutes. Tip: For extra caramelization, broil for the last 2 minutes.
5. Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.

Now, behold the glory of your creation—crispy skin giving way to succulent meat, all wrapped in a smoky, tangy embrace. Serve it atop a mound of creamy mashed potatoes or alongside a crisp coleslaw for a meal that screams Southern comfort with every bite.

Spicy Southern Hot Chicken

Now, let’s dive into the fiery world of Spicy Southern Hot Chicken, where the heat is as bold as your Aunt Linda’s opinions at Thanksgiving. This dish isn’t just food; it’s a personality test—can you handle the heat or will you be reaching for the milk?

Ingredients

• 2 lbs of free-range chicken thighs, skin-on
• 1 cup of buttermilk
• 2 cups of all-purpose flour
• 1 tbsp of smoked paprika
• 2 tsp of cayenne pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1 tsp of sea salt
• 1/2 tsp of freshly ground black pepper
• 1 cup of clarified butter
• 1/4 cup of hot sauce
• 1 tbsp of honey

Instructions

1. In a large bowl, combine the chicken thighs with buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for maximum tenderness.
2. Preheat your deep fryer to 350°F. In a separate bowl, whisk together flour, smoked paprika, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper.
3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. For extra crunch, double-dip by repeating the buttermilk and flour steps.
4. Carefully place chicken in the fryer, working in batches to avoid overcrowding. Fry for 12-15 minutes, or until the internal temperature reaches 165°F and the crust is golden brown and crispy.
5. In a small saucepan over low heat, combine hot sauce and honey, stirring until homogenous. Brush this glaze over the hot chicken immediately after frying for a sticky, spicy finish.

Finally, this Spicy Southern Hot Chicken boasts a crackling crust giving way to juicy, flavorful meat beneath. Serve it atop a waffle for a sweet-meets-heat experience that’ll have your taste buds dancing the cha-cha.

Southern Chicken Pot Pie

Picture this: a golden, flaky crust giving way to a creamy, dreamy filling that’s packed with tender chicken and vibrant veggies—this Southern Chicken Pot Pie is the comfort food hug you didn’t know you needed.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon kosher salt
• 2/3 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 2 cups chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 tablespoon fresh thyme leaves
• 1 egg, lightly beaten with 1 tablespoon water (for egg wash)

Instructions

1. In a large bowl, whisk together 2 cups flour and kosher salt. Add chilled butter cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough will make it tough.
3. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden brown, about 5 minutes. Remove and set aside.
5. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Tip: Sweating the veggies without browning builds a deeper flavor.
6. Sprinkle 3 tablespoons flour over the veggies, stirring to coat. Gradually whisk in chicken stock and heavy cream, bringing to a simmer until thickened.
7. Stir in cooked chicken, frozen peas, and thyme. Season with salt and pepper to taste. Remove from heat.
8. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer and trim edges. Fill with chicken mixture.
9. Roll out the second dough disc, place over filling, and seal edges. Cut slits in the top for steam to escape. Brush with egg wash.
10. Bake for 45-50 minutes, until the crust is golden and filling is bubbly. Tip: Let it rest for 10 minutes before slicing to set the filling.

Lusciously creamy with a buttery, crisp crust, this pot pie is a showstopper. Serve it with a side of pickled jalapeños for a spicy contrast that’ll have everyone coming back for seconds.

Southern Style Chicken Gumbo

Now, let’s dive into a dish that’s as lively as a Mardi Gras parade and as comforting as your grandma’s hug—Southern Style Chicken Gumbo. This soul-warming concoction is a symphony of flavors, where every spoonful sings with the richness of the South.

Ingredients

• 1 cup all-purpose flour
• 1 cup clarified butter
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups chicken stock, preferably homemade
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup okra, sliced
• 1/2 cup green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering.
2. Gradually whisk in the all-purpose flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the diced onion, bell pepper, and celery to the roux, cooking for 5 minutes until softened.
4. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Add the chicken pieces to the pot, browning them lightly on all sides, about 5 minutes.
6. Pour in the chicken stock, stirring to combine with the roux and vegetables.
7. Season the gumbo with smoked paprika, cayenne pepper, dried thyme, dried oregano, and the bay leaf. Bring to a simmer.
8. Reduce the heat to low and let the gumbo simmer uncovered for 45 minutes, stirring occasionally.
9. Add the sliced okra to the pot and continue to simmer for another 15 minutes.
10. Remove the bay leaf and stir in the green onions and parsley. Adjust salt to taste.
11. Serve the gumbo hot over a bed of steamed white rice, garnished with additional green onions if desired.

This gumbo boasts a velvety texture with a kick of heat that’s perfectly balanced by the sweetness of the vegetables. The okra adds a delightful thickness, making each bite a hearty embrace. Try serving it with a side of crusty bread to sop up every last drop of that rich, flavorful broth.

Southern Chicken and Biscuits

Unbelievably, there’s a dish that combines the comfort of fluffy biscuits with the soulful goodness of Southern fried chicken, and it’s here to make your taste buds dance the cha-cha. Perfect for when you’re craving something hearty yet utterly indulgent, this recipe is a love letter to Southern cuisine.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup clarified butter, chilled
• 3/4 cup buttermilk, cold
• 4 pasture-raised chicken thighs, bone-in and skin-on
• 1 cup buttermilk, for marinating
• 1 cup all-purpose flour, for dredging
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Vegetable oil, for frying
• 1 tbsp honey, for drizzling

Instructions

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt for the biscuits.
3. Cut in the chilled clarified butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Gradually add the cold buttermilk, stirring until just combined. Tip: Overmixing leads to tough biscuits.
5. Turn the dough onto a floured surface, gently fold it over itself 2-3 times, then pat to 1-inch thickness.
6. Cut out biscuits using a 2-inch round cutter and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until golden brown. Tip: For extra fluffiness, avoid opening the oven door frequently.
8. While the biscuits bake, marinate the chicken thighs in buttermilk for at least 30 minutes.
9. In a shallow dish, mix the flour for dredging with smoked paprika, garlic powder, onion powder, and cayenne pepper.
10. Dredge each chicken thigh in the seasoned flour, shaking off excess.
11. Heat vegetable oil in a deep skillet to 350°F (175°C) and fry the chicken until golden and crispy, about 6-8 minutes per side. Tip: Maintain oil temperature for even cooking.
12. Drain the chicken on a wire rack over a paper towel-lined tray.
13. Serve the hot biscuits split open with a piece of fried chicken on top, drizzled with honey.

Light, flaky biscuits meet crispy, juicy chicken in this dish, creating a symphony of textures and flavors. For a twist, try adding a spicy maple syrup drizzle or serving it with a side of pickled jalapeños for an extra kick.

Smothered Southern Chicken in Gravy

Folks, if your taste buds are yearning for a hug, this Smothered Southern Chicken in Gravy is like a warm, savory embrace from your grandma—if your grandma was a Southern chef with a penchant for rich, soulful flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups whole milk
• 1 cup all-purpose flour
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups chicken stock, homemade preferred
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to precise seasoning

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken after searing.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Dredge each thigh in flour, shaking off excess to achieve a light, even coating.
4. In a large oven-safe skillet, heat clarified butter over medium-high heat until shimmering but not smoking.
5. Sear the chicken thighs, skin-side down first, for 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove and set aside.
6. In the same skillet, sauté the diced onion until translucent, about 3 minutes, then add garlic and cook for 30 seconds until fragrant.
7. Sprinkle in the remaining flour, stirring constantly to create a roux, cooking for 2 minutes to remove the raw flour taste.
8. Gradually whisk in the chicken stock and milk, ensuring no lumps remain, then bring to a simmer.
9. Stir in thyme leaves and smoked paprika, then return the chicken to the skillet, skin-side up.
10. Transfer the skillet to the oven and bake uncovered for 25 minutes, or until the chicken is cooked through and the gravy has thickened.

Comfort doesn’t get more delicious than this—tender chicken swimming in a gravy so rich and flavorful, it’ll have you questioning every life choice that led you to eat anything else. Serve it over a mound of creamy mashed potatoes or a slice of crusty cornbread to soak up every last drop of that glorious gravy.

Southern Chicken Salad with Pecans

Just when you thought chicken salad couldn’t get any more Southern, we go and throw pecans into the mix—because everything’s better with a little crunch, right? This isn’t your grandma’s chicken salad (unless your grandma is a culinary genius, in which case, high five to her).

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1/2 cup toasted pecans, roughly chopped
• 1/3 cup Duke’s mayonnaise
• 1 tbsp whole grain mustard
• 1 tsp raw honey
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup crisp celery, finely diced
• 1/4 cup red onion, minced
• Sea salt and freshly ground black pepper, to season

Instructions

1. In a large mixing bowl, combine the shredded chicken and toasted pecans.
2. In a separate small bowl, whisk together the mayonnaise, whole grain mustard, raw honey, smoked paprika, and cayenne pepper until smooth. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the chicken and pecans, tossing gently to coat every nook and cranny.
4. Add the diced celery and minced red onion to the bowl, mixing well to distribute evenly. Tip: Soaking the red onion in cold water for 10 minutes before mincing can mellow its bite.
5. Season the salad with sea salt and freshly ground black pepper, adjusting to your preference. Tip: Always taste as you go—seasoning is key to elevating the flavors.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.

Kick back and savor the creamy, crunchy, slightly spicy symphony of flavors in this Southern chicken salad. Serve it atop a buttery croissant for the ultimate indulgence, or keep it light with a bed of mixed greens. Either way, it’s a dish that sings with every bite.

Southern Style Chicken Fried Steak

Southern Style Chicken Fried Steak is the kind of dish that makes you want to slap your grandma (just kidding, she’d slap you back harder). It’s a crispy, golden, gravy-smothered masterpiece that’s as unapologetically indulgent as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour, finely milled
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 4 cube steaks, tenderized (about 1/2 inch thick)
• 1/2 cup clarified butter
• 2 cups whole milk
• Salt and freshly ground black pepper, to season

Instructions

1. In a shallow dish, whisk together the flour, smoked paprika, garlic powder, onion powder, and cayenne pepper. Season generously with salt and pepper.
2. In another shallow dish, combine the beaten eggs and buttermilk, whisking until fully incorporated.
3. Dredge each cube steak in the flour mixture, shaking off any excess. Dip into the egg mixture, then back into the flour mixture, ensuring a thorough coating.
4. Heat the clarified butter in a large skillet over medium-high heat until it shimmers (about 375°F).
5. Carefully add the coated steaks to the skillet, frying for 3-4 minutes per side, or until a deep golden brown crust forms.
6. Transfer the fried steaks to a wire rack set over a baking sheet to drain any excess butter. Keep warm in a low oven.
7. Pour off all but 2 tablespoons of the butter from the skillet. Over medium heat, whisk in 2 tablespoons of the leftover flour mixture to create a roux. Cook for 1 minute until fragrant.
8. Gradually whisk in the milk, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
9. Serve the steaks smothered in gravy, with a side of mashed potatoes or collard greens for the ultimate Southern comfort meal.

Velvety gravy cascades over the craggy, crunchy exterior of the steak, creating a symphony of textures that’s nothing short of magical. For a twist, try serving it atop a fluffy buttermilk biscuit for a breakfast that’ll have you singing hallelujah.

Southern Chicken and Cornbread Casserole

Picture this: a dish so comforting, it’s like a hug from your grandma, if your grandma was a Southern chef with a penchant for crispy, golden goodness. This casserole is the love child of juicy chicken and sweet, crumbly cornbread, baked to perfection and guaranteed to steal the show at any dinner table.

Ingredients

• 2 cups cooked, shredded chicken (preferably from a rotisserie for maximum flavor)
• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup green onions, finely chopped
• 1/4 cup jalapeños, seeded and diced (optional for a spicy kick)

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Add the buttermilk, melted butter, and beaten eggs to the dry ingredients, stirring just until the mixture comes together—avoid overmixing to keep the cornbread tender.
4. Fold in the shredded chicken, cheddar cheese, green onions, and jalapeños (if using) until evenly distributed throughout the batter.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula for an even layer.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the texture to set.

Kitchen magic has never tasted so good! This casserole boasts a delightful contrast of textures—crispy edges giving way to a moist, fluffy interior, with pockets of savory chicken and melted cheese. Serve it up with a drizzle of honey or a dollop of sour cream for an extra layer of decadence.

Southern Chicken and Rice Pilaf

Just when you thought comfort food couldn’t get any cozier, along comes this Southern Chicken and Rice Pilaf to prove you deliciously wrong. Packed with flavor and served with a side of sass, this dish is like a warm hug from your grandma—if your grandma was a world-class chef with a penchant for paprika.

Ingredients

• 2 cups long-grain white rice, rinsed until the water runs clear
• 4 cups chicken stock, preferably homemade
• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and a pinch of salt, sautéing until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, ground cumin, and turmeric, cooking until fragrant, about 30 seconds.
4. Increase the heat to medium-high and add the chicken pieces, seasoning with salt and pepper. Sear until golden brown on all sides, about 5 minutes.
5. Pour in the chicken stock and bring to a boil, then stir in the rinsed rice.
6. Reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
7. Remove from heat and let stand, covered, for 5 minutes to allow the rice to fluff up.
8. Gently fold in the chopped parsley, then taste and adjust seasoning if necessary. Tip: A squeeze of lemon juice can brighten the flavors beautifully.
9. Serve hot, garnished with additional parsley if desired. Tip: For a festive twist, serve in hollowed-out bell peppers.

Outrageously fluffy and bursting with smoky, savory flavors, this pilaf is a showstopper that’s as versatile as it is delicious. Pair it with a crisp green salad or enjoy it as the star of the meal—either way, it’s bound to steal the spotlight.

Southern Style Chicken Wings

Look out, because these Southern Style Chicken Wings are about to take your taste buds on a joyride straight to flavor town—no passport required. Packed with a punch of spices and a crispy exterior that’s music to your ears, these wings are the life of any party or a solo Netflix binge.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1 cup buttermilk, full-fat
• 1 cup all-purpose flour, unbleached
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp sea salt, finely ground
• 1 tsp freshly ground black pepper
• 1 quart peanut oil, for frying

Instructions

1. In a large bowl, combine chicken wings and buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for maximum tenderness.
2. In a separate bowl, whisk together flour, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper until fully incorporated.
3. Remove wings from buttermilk, allowing excess to drip off, then dredge each wing in the flour mixture until evenly coated. Shake off any excess flour.
4. In a deep fryer or large, heavy-bottomed pot, heat peanut oil to 375°F over medium-high heat, using a candy thermometer to monitor temperature.
5. Carefully add wings to the hot oil in batches, avoiding overcrowding, and fry for 10-12 minutes, or until golden brown and crispy. Tip: Maintain oil temperature between 350°F and 375°F for even cooking.
6. Using a slotted spoon, transfer fried wings to a wire rack set over a baking sheet to drain. Tip: Letting them rest on a rack prevents sogginess by allowing air to circulate around each wing.
7. Serve immediately with your choice of dipping sauce. Tip: For an extra kick, toss the wings in a spicy buffalo sauce before serving.

Yum doesn’t even begin to cover it—these wings are a crispy, juicy masterpiece with a smoky depth that’ll have you licking your fingers clean. Try serving them atop a waffle for a sweet and savory twist that’s downright revolutionary.

Southern Chicken and Collard Greens

Now, let’s dive into a dish that’s as comforting as a grandma’s hug but with a kick that’ll make your taste buds dance the cha-cha. Southern Chicken and Collard Greens is the soul-soothing, flavor-packed meal you didn’t know you needed until now.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb collard greens, stems removed and leaves chopped
• 1 cup chicken stock
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken later.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
3. Season the chicken thighs generously with salt and pepper, then sear them skin-side down in the skillet for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will add depth to your dish.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Add the chopped collard greens to the skillet, pouring in the chicken stock and apple cider vinegar. Sprinkle with smoked paprika and red pepper flakes.
7. Return the chicken thighs to the skillet, nestling them into the greens. Cover and transfer to the preheated oven. Bake for 25 minutes, or until the chicken is cooked through and the greens are tender.
8. Remove from the oven and let rest for 5 minutes before serving. Tip: This resting period allows the juices to redistribute, ensuring moist chicken.

Rich in flavor with a perfect balance of smoky, spicy, and tangy notes, this dish pairs beautifully with a side of creamy mashed potatoes or over a bed of steamed rice. The collard greens, tender yet with a slight bite, soak up all the delicious juices, making every forkful a delight.

Southern Style Chicken and Sausage Jambalaya

Unbelievably delicious and packed with flavor, this Southern Style Chicken and Sausage Jambalaya is your ticket to a hearty, soul-satisfying meal that’ll have everyone begging for seconds. Perfect for when you want to spice things up in the kitchen without spending all day there!

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced
• 12 oz Andouille sausage, sliced
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups chicken stock
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1/2 cup green onions, sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, heat clarified butter over medium-high heat until shimmering.
2. Add diced chicken thighs and sliced Andouille sausage, searing until golden brown, about 5 minutes. Remove and set aside.
3. In the same pot, add onion, bell pepper, and celery, sautéing until softened, about 5 minutes.
4. Stir in minced garlic, smoked paprika, cayenne pepper, dried thyme, and bay leaf, cooking until fragrant, about 1 minute.
5. Return chicken and sausage to the pot, adding rinsed rice, chicken stock, Worcestershire sauce, and hot sauce. Bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Tip: Resist the urge to stir to prevent mushy rice.
7. Remove from heat, discard bay leaf, and let stand covered for 5 minutes. Tip: This allows the flavors to meld beautifully.
8. Fluff jambalaya with a fork, then stir in green onions and parsley. Tip: For an extra kick, add more hot sauce to taste.

Rich in smoky, spicy flavors with a perfect balance of tender chicken, savory sausage, and fluffy rice, this jambalaya is a crowd-pleaser. Serve it with a side of crusty bread to soak up every last bit of goodness, or top with a fried egg for a breakfast twist that’ll start your day with a bang.

Summary

Great flavors await in these 18 Southern chicken recipes, perfect for any gathering or cozy night in. We hope this roundup inspires your next meal with its mix of classic and creative dishes. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to deliciousness anytime. Happy cooking!