Name: Southern Smoked Chicken Plate with Black Eyed Peas & Fried Okra
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Southern American
Ingredients: 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

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This Southern Smoked Chicken Plate with Black Eyed Peas & Fried Okra is a soul-satisfying ensemble of rich flavors, regional traditions, and hearty textures. A smoky, barbecue-glazed chicken quarter takes center stage, surrounded by Southern staples like slow-simmered black-eyed peas with turnip greens, crispy golden fried okra, griddled cornbread patties, and garnishes of seasoned tomato and fresh jalapeño. This dish offers a true taste of the South—comforting, flavorful, and deeply rooted in culinary heritage.

Why You’ll Love This Recipe

This Southern plate offers a complete meal with a perfect balance of textures and flavors—from the smoky, juicy chicken to the creamy peas and the crispy fried okra. Every element is lovingly prepared, bringing authenticity and comfort to the table. Whether you’re craving traditional Southern cooking or introducing it to your menu for the first time, this recipe delivers a deeply satisfying experience that speaks to the heart as much as the palate. It’s ideal for special occasions or a leisurely weekend dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

directions

Smoke the chicken: Season the chicken quarter thoroughly with BBQ dry rub. Smoke at 275°F (135°C) for 1.5 to 2 hours, basting with barbecue sauce during the last 30 minutes. Ensure the internal temperature reaches 165°F (74°C).
Prepare the peas and greens: In a saucepan over medium heat, combine black-eyed peas, chopped turnip greens, garlic powder, salt, and pepper. Simmer for 15–20 minutes until flavors meld and greens are tender.
Fry the okra: Soak sliced okra in buttermilk. In a bowl, mix cornmeal, flour, salt, and pepper. Dredge the okra in the dry mix and fry in hot oil (350°F or 175°C) until golden and crispy. Drain on paper towels.
Make cornbread patties: In a bowl, combine cornmeal, flour, baking powder, salt, egg, and buttermilk to create a thick batter. Heat oil in a skillet and drop spoonfuls to form small pancakes. Cook until golden brown on both sides.
Assemble the plate: Place the smoked chicken on a plate with a generous serving of black-eyed peas and greens topped with diced onion. Add fried okra and cornbread patties on the side. Garnish with tomato slices and jalapeño rounds.

Servings and timing

Servings: 2
Prep Time: 25 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes
Calories: 740 kcal per serving

Variations

Spicy chicken glaze: Add hot sauce or cayenne to the barbecue glaze for extra heat.
Greens substitution: Use collard greens or kale if turnip greens aren’t available.
Baked okra option: For a lighter version, bake breaded okra at 425°F for 20 minutes instead of frying.
Add gravy: Serve with white or brown gravy for added richness.
Meat swap: Use smoked turkey legs or pork shoulder in place of chicken.

storage/reheating

Store all components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 300°F (150°C) oven until warmed through. Reheat the peas and greens on the stovetop and the fried okra in an oven or air fryer to maintain crispness. Cornbread patties can be reheated in a skillet or toaster oven.

FAQs

Can I make this dish without a smoker?

Yes, you can roast the chicken in the oven at 375°F and use smoked paprika or liquid smoke for flavor.

What’s the best type of wood for smoking the chicken?

Hickory, applewood, or pecan wood adds great flavor to smoked chicken.

Can I make this plate vegetarian?

Yes. Substitute the chicken with smoked tofu or grilled mushrooms, and ensure the peas are cooked without meat-based broth.

How do I keep fried okra crispy?

Drain fried okra on paper towels and avoid covering them until ready to serve to prevent sogginess.

Can I use canned black-eyed peas?

Absolutely. Drain and rinse them before simmering with greens and seasonings.

Are the cornbread griddle cakes gluten-free?

Not as written, but you can use a gluten-free flour blend to make them suitable.

Can I use frozen okra?

Yes, but thaw and dry it well before coating and frying to prevent excess moisture.

What’s the best way to slice the tomato?

Use a serrated knife to get clean slices without crushing the tomato.

Is this plate spicy?

Not inherently. You can control spice levels through the BBQ sauce and jalapeño slices.

Can I prepare any parts in advance?

Yes. The peas, cornbread patties, and even the chicken can be made ahead and reheated before serving.

Conclusion

The Southern Smoked Chicken Plate with Black Eyed Peas & Fried Okra is a soulful, satisfying dish that captures the essence of Southern comfort cooking. From the smoky, barbecue-kissed chicken to the crisp fried okra and tender peas and greens, every element brings warmth and tradition to your table. It’s a versatile and memorable meal that showcases the rich culinary heritage of the American South—perfect for gatherings, celebrations, or simply indulging in a hearty homemade feast.

Southern Smoked Chicken Plate with Black Eyed Peas & Fried Okra

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Author: Mia
Total Time: 2 hours 10 minutes
Yield: 2 servings 1x
Diet: Halal

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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.

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.