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“Crispy Southern Fried Chicken with Black Eyed Peas – 7 Secret Ingredients”

Southern fried chicken and black eyed peas
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A hearty Southern meal featuring crispy fried chicken, savory black-eyed peas with ham, fluffy white rice, and golden cornbread.

Ingredients

Scale
  • For the Fried Chicken:
    • 8 chicken drumsticks
    • 2 cups buttermilk
    • 1 tablespoon hot sauce
    • 2 cups all-purpose flour
    • 1/2 cup cornstarch
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon seasoned salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • Oil, for frying
  • For the Black Eyed Peas:
    • 1 pound dried black-eyed peas
    • 1 smoked ham hock or 2 cups diced smoked ham
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 4 cups chicken broth
    • 2 cups water
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon Creole seasoning
    • 1 tablespoon butter
  • For the Rice:
    • 2 cups white rice
    • 4 cups water
    • 1/2 teaspoon salt
  • For the Cornbread:
    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup whole milk
    • 2 large eggs
    • 1/3 cup melted butter

Instructions

  1. Soak the black-eyed peas in water for at least 6 hours or overnight, then drain.
  2. In a large pot, add the black-eyed peas, ham hock or diced ham, onion, garlic, chicken broth, water, salt, black pepper, and Creole seasoning.
  3. Bring to a boil, then reduce the heat and simmer for 1 to 1 1/2 hours, until the peas are tender and the broth is rich. Stir in the butter at the end.
  4. For the rice, bring the water and salt to a boil. Stir in the rice, cover, reduce the heat to low, and cook for 18 minutes. Fluff with a fork.
  5. For the cornbread, preheat the oven to 400°F and grease an 8-inch baking dish.
  6. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  7. In another bowl, whisk together the milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and mix until combined.
  8. Pour the batter into the prepared dish and bake for 20 to 25 minutes, until golden brown. Let cool slightly, then cut into squares.
  9. For the fried chicken, combine the buttermilk and hot sauce in a bowl. Add the drumsticks and marinate for at least 1 hour.
  10. In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, seasoned salt, black pepper, cayenne pepper, and salt.
  11. Remove the chicken from the buttermilk, let the excess drip off, and dredge each piece in the flour mixture until fully coated.
  12. Heat oil in a deep skillet or Dutch oven to 350°F. Fry the drumsticks in batches for 12 to 15 minutes, turning as needed, until golden brown, crispy, and cooked through.
  13. Drain the chicken on a wire rack or paper towels.
  14. Serve the black-eyed peas over white rice with fried chicken and warm cornbread on the side.

Notes

  • Soaking black-eyed peas reduces cooking time.
  • Marinating chicken in buttermilk makes it tender.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Adjust cayenne pepper for spiciness.

Nutrition

Keywords: Southern fried chicken and black eyed peas, Southern cornbread recipe, black eyed peas with ham, soul food dinner ideas, fried chicken dinner plate, comfort food meal

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