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Southern Fried Chicken with Collard Greens Recipe

Vegan Southern fried “chicken” paired with slow-cooked collard greens for a comforting, plant-based Southern feast.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For Vegan Fried “Chicken”:
  • 2 cups vegan chicken strips
  • 1 cup unsweetened plant-based milk
  • 1 cup all-purpose flour or gluten-free
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 3 tbsp oil for frying
For Collard Greens:
  • 1 lb collard greens washed and chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 cup vegetable broth
  • Salt and pepper to taste

Method
 

  1. Heat oil in a skillet over medium heat for frying vegan “chicken.”
  2. Mix flour, smoked paprika, garlic powder, salt, and pepper in a bowl.
  3. Dip vegan strips into plant-based milk, then coat with seasoned flour.
  4. Fry strips 4–5 minutes per side until golden and crispy.
  5. In another pan, heat olive oil, add collard greens, garlic, and smoked paprika.
  6. Pour in vegetable broth, simmer 10–12 minutes until tender, stirring occasionally.
  7. 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.