Classic Fried Chicken and Savory Fried Cabbage Dinner

This article presents a detailed, professional recipe for a traditional Southern-style dinner featuring crispy fried chicken paired with flavorful fried cabbage. Drawing from multiple recipe sources and cooking tips, this guide will help you create a satisfying and wholesome meal perfect for family dinners or special occasions. The combination of juicy, well-seasoned fried chicken with tender, seasoned cabbage makes for a comforting and hearty plate.

Recipe Overview

The recipe focuses on two main components:

• Southern-Style Fried Chicken: Marinated in buttermilk and a blend of spices, coated with a seasoned flour and cornstarch mixture, then deep-fried to golden perfection.
• Fried Cabbage with Smoked Sausage: Sautéed cabbage cooked with smoked sausage drippings, seasoned with Creole and garlic spices, and simmered in chicken broth until tender.

Ingredients

For the Fried Chicken (Serves 4-6)

• 1 whole chicken, cut into 8 pieces (or 2 lbs chicken wings)
• 2 cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• ½ to 1 cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to heat preference)
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Vegetable oil for frying (enough for deep frying)

For the Fried Cabbage with Smoked Sausage

• ½ head of cabbage, cut into desired size pieces
• 1 smoked sausage (fully cooked, gluten free, no MSG preferred), sliced
• 2 tablespoons olive oil
• 1/4 cup chicken broth
• Seasonings: Tony's Creole seasoning, garlic powder, black pepper, all-purpose seasoning

Step-by-Step Preparation

Preparing the Fried Chicken

1. Marinate the Chicken: In a large bowl, whisk together buttermilk, eggs, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, thyme, oregano, and basil. Add the chicken pieces ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor and tenderness.
2. Prepare the Flour Coating: In a separate bowl, combine the all-purpose flour and cornstarch. Mix in the paprika, garlic powder, onion powder, black pepper, salt, and any other preferred seasonings (excluding herbs that marinated with the chicken).
3. Coat the Chicken: Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to create a thick, even coating. For extra crispiness, dip the coated chicken back into the marinade and dredge again in flour.
4. Heat the Oil: Fill a deep fryer or heavy large pot with enough vegetable oil to submerge the chicken pieces. Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.
5. Fry the Chicken: Fry chicken pieces in batches, avoiding overcrowding. Cook for 12-15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and Rest: Remove chicken and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving to allow juices to redistribute.

Preparing the Fried Cabbage with Smoked Sausage

1. Sauté the Sausage: Heat olive oil in a large pan over medium-high heat. Add sliced smoked sausage and cook for 5-6 minutes, flipping occasionally, until browned and heated through. Remove sausage and set aside, keeping the drippings in the pan (do not consume the drippings alone).
2. Cook the Cabbage: Add the chopped cabbage to the same pan with the sausage drippings. Sauté on high heat, stirring occasionally.
3. Season the Cabbage: Sprinkle Tony's Creole seasoning, garlic powder, black pepper, and all-purpose seasoning evenly over the cabbage. Stir well to coat the cabbage.
4. Add Broth and Simmer: Pour approximately 1/4 cup of chicken broth into the pan. Reduce heat to medium, cover partially, and cook the cabbage until it becomes soft and tender, about 10-15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
5. Combine and Serve: Add the cooked sausage back to the cabbage. Stir gently to combine and warm through. Adjust seasoning if needed before serving.

Cooking Tips and Techniques

Frying Chicken: Maintaining oil temperature is crucial to achieve a crispy crust without greasy chicken. Use a deep-fry thermometer and avoid overcrowding the pot. Letting the coated chicken rest before frying helps the flour adhere better and creates a crunchier crust.

Marinating: The buttermilk and egg marinade tenderizes the chicken and infuses it with flavor. Marinate for at least 4 hours, but overnight is ideal for juicy, flavorful meat.

Seasoning: The blend of paprika, cayenne, garlic, and herbs balances smoky, spicy, and savory notes. Adjust cayenne pepper to suit your heat preference.

Fried Cabbage: Using the sausage drippings adds depth and smokiness to the cabbage. The addition of chicken broth helps soften the cabbage and infuse it with flavor. Creole seasoning introduces a subtle spicy kick that complements the richness of the sausage.

Tasting Suggestions and Serving Ideas

This classic Southern fried chicken and fried cabbage dinner pairs wonderfully with traditional sides such as garlic butter mashed potatoes, baked macaroni and cheese, or warm biscuits. The crispy chicken contrasts nicely with the tender, savory cabbage, creating a balanced and hearty meal.

For an authentic experience, consider serving with gravy or country-style sauces. Fresh green beans or coleslaw can add freshness and crunch to the plate. A cold glass of iced tea or lemonade complements the savory flavors perfectly.

Conclusion

Mastering this Southern-inspired fried chicken and fried cabbage recipe gives you a versatile and deeply satisfying meal option. The detailed marination, careful frying technique, and flavorful cabbage preparation ensure that every bite is packed with taste and texture. Whether for a cozy family dinner or a weekend gathering, this classic combination is sure to impress and delight.