Southern Fried Chicken with Collard Greens Recipe
Who said Southern comfort food can’t be plant-based? Crispy vegan “chicken” and tender collard greens make your taste buds swoon effortlessly.
Golden coating hugs perfectly seasoned vegan protein, delivering that deep-fried crunch without guilt or judgment.
Collard greens simmered with garlic and smoked paprika add soulful flavor, making every forkful worth Instagramming.
This dish proves indulgence doesn’t require actual poultry—just a little oil, spices, and sass.
Weeknight dinners suddenly feel like Southern hospitality, and leftovers transform into next-day magic sandwiches or wraps.
Southern Fried Chicken with Collard Greens Recipe
Vegan Southern fried “chicken” paired with slow-cooked collard greens for a comforting, plant-based Southern feast.
Ingredients
Method
- Heat oil in a skillet over medium heat for frying vegan “chicken.”
- Mix flour, smoked paprika, garlic powder, salt, and pepper in a bowl.
- Dip vegan strips into plant-based milk, then coat with seasoned flour.
- Fry strips 4–5 minutes per side until golden and crispy.
- In another pan, heat olive oil, add collard greens, garlic, and smoked paprika.
- Pour in vegetable broth, simmer 10–12 minutes until tender, stirring occasionally.
- Season collards with salt and pepper; serve alongside crispy vegan “chicken.”
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 14g
Vitamins & Minerals (per serving)
- Vitamin A: 70%
- Vitamin C: 35%
- Calcium: 10%
- Iron: 15%
- Vitamin K: 90%
Notes & Tips
- Use smoked paprika for that authentic Southern flavor.
- Leftover vegan “chicken” makes incredible sandwiches.
- Collard greens taste better when cooked slowly for extra tenderness.
- Add a splash of apple cider vinegar for tangy brightness.
- Sprinkle nutritional yeast on “chicken” for cheesy flavor without dairy.
