Description
This hearty Southern Smoked Chicken Plate is a soulful celebration of comfort food, featuring BBQ-glazed smoked chicken, black-eyed peas with turnip greens, crispy fried okra, griddled cornbread patties, and fresh tomato and jalapeño garnishes.
Ingredients
Units
Scale
- For the smoked chicken:
- 1 whole chicken quarter
- 1 tbsp BBQ dry rub
- 1/2 cup barbecue sauce (for glazing)
- For the black-eyed peas & greens:
- 1 can black-eyed peas (or 1 cup cooked from dry)
- 1 cup chopped turnip greens (fresh or frozen)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup diced white onion (for garnish)
- For the fried okra:
- 2 cups sliced fresh okra
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil, for frying
- For the cornbread griddle cakes:
- 1 cup cornmeal
- 1/2 cup flour
- 1 egg
- 1/2 cup buttermilk
- 1/2 tsp baking powder
- Pinch of salt
- 1 tbsp oil (for the skillet)
- Additional toppings:
- 1 ripe tomato, sliced and sprinkled with black pepper
- 1 jalapeño, thinly sliced
- Extra diced white onion
Instructions
- Preheat smoker to 275°F. Season the chicken quarter with BBQ dry rub and smoke for 1.5 to 2 hours, basting with barbecue sauce during the last 30 minutes until glazed and cooked through.
- In a saucepan, combine black-eyed peas, turnip greens, garlic powder, salt, and pepper. Simmer for 15–20 minutes until flavors meld.
- Soak sliced okra in buttermilk. In a separate bowl, mix cornmeal, flour, salt, and pepper. Dredge okra in the dry mixture and fry in hot oil until golden and crispy. Drain on paper towels.
- To make the cornbread patties, combine cornmeal, flour, baking powder, salt, egg, and buttermilk to form a thick batter. Heat oil in a skillet and drop batter in spoonfuls, flatten slightly, and cook until golden brown on both sides.
- Assemble the plate: place smoked chicken alongside a serving of black-eyed peas and greens topped with diced onion. Add a portion of fried okra, 1–2 cornbread patties, and garnish with tomato slices and jalapeño rounds.
Notes
- For deeper flavor, soak and cook dried black-eyed peas instead of using canned.
- Make the cornbread batter ahead of time and refrigerate for quicker prep.
- Use a meat thermometer to ensure chicken reaches 165°F internally.
- Serve hot for best texture, especially the crispy okra and cornbread patties.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Smoked, Fried, Griddled
- Cuisine: Southern American
Nutrition
- Serving Size: 1 plate
- Calories: 740
- Sugar: 8g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 145mg
