Description

Enjoy a true taste of the South with this Soul Food Plate: tender smoked chicken quarters glazed with sweet BBQ sauce, served alongside robust black-eyed peas stewed with turnip greens, crispy fried okra, and golden, skillet-fried cornbread hoecakes. Rounded out with fresh tomatoes, jalapeño, and chopped onion, every bite brings classic soul flavors and satisfying textures for the ultimate comfort meal.

Ingredients

Units Scale

For the Smoked Chicken Quarters:

2 chicken leg quarters
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
Salt and pepper, to taste
1/2 cup BBQ sauce (for glazing)

For the Black-Eyed Peas & Turnip Greens:

1 cup dried black-eyed peas (or 2 cans, drained)
2 cups chopped turnip greens
1/2 onion, diced
1 clove garlic, minced
1/2 tsp chili flakes (optional)
2 cups chicken broth
Salt, to taste

For the Fried Cornbread (Hoecakes):

1 cup cornmeal
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup buttermilk
Oil or butter, for frying

For the Fried Okra:

2 cups fresh okra, sliced
1/2 cup buttermilk
1/2 cup cornmeal
1/4 cup flour
Salt and pepper, to taste
Oil, for frying

Sides & Garnish:

1 ripe tomato, thickly sliced
1 jalapeño, sliced
1/4 cup white onion, chopped

Cook Mode Prevent your screen from going dark

Instructions

Smoke the Chicken: Rub the chicken quarters thoroughly with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange on a smoker or in a preheated oven at 325°F (165°C). Cook for 45–50 minutes, or until the thickest part of the chicken registers 165°F internally. In the last few minutes, brush generously with BBQ sauce and broil briefly until the glaze caramelizes.
Prepare the Black-Eyed Peas & Greens: In a saucepan, heat a drizzle of olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent. Add the black-eyed peas (soaked overnight if dried, or drained if canned), chopped turnip greens, chicken broth, and chili flakes. Season with salt to taste. Simmer for about 30 minutes if using dried peas (10 minutes for canned) until peas and greens are tender.
Make Fried Cornbread (Hoecakes): In a bowl, combine cornmeal, flour, baking powder, and salt. Stir in the egg and buttermilk until a thick batter forms. Heat a skillet over medium heat and add oil or butter. Drop in spoonfuls of batter, flatten gently, and cook until golden brown on both sides, about 3-4 minutes per side. Transfer to paper towels to drain.
Fry the Okra: Place sliced okra in a bowl and pour over the buttermilk, tossing to coat. In a separate bowl, mix cornmeal, flour, and a pinch of salt and pepper. Toss the buttermilk-soaked okra in the cornmeal mixture until well coated. Heat oil in a skillet to 350°F. Fry okra in batches until crispy and golden, about 3–4 minutes. Remove to drain on paper towels.
Assemble the Plate: Arrange a smoked chicken quarter on each plate. Add a generous scoop of black-eyed peas with turnip greens, a serving of fried okra, and a hot fried hoecake. Garnish with sliced tomato, jalapeño, and chopped white onion. Serve immediately for the best flavor and texture.

Notes

If you don’t have a smoker, baking the chicken in the oven yields delicious results—a quick broil at the end gives a smoky, caramelized finish.
For extra tenderness, soak dried black-eyed peas overnight before cooking.
The fried cornbread works beautifully made in advance and briefly reheated in a skillet or oven.
Handle fresh okra quickly after slicing to avoid excess sliminess; the buttermilk soak plus hot oil helps keep them crisp.
Feel free to substitute collard or mustard greens for turnip greens based on availability.

Nutrition

Serving Size: 1 plate (about 1/4 of recipe)
Calories: 725
Sugar: 7g
Sodium: 890mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 10g
Protein: 45g
Cholesterol: 160mg