Before we dive into the crispy, buttery, garden-fresh goodness of this plate, I just want to say how much I appreciate you being here. Whether you’re from small-town Kentucky or simply love the comfort of a good home-cooked meal, I’m so glad to share this one with you.
This is more than just dinner. This is a memory, a moment, a bite of tradition. A plate full of comfort, served with love and maybe a mason jar of sweet tea. It’s the kind of meal that fills more than your stomach—it fills your soul. And y’all, it doesn’t get more heartfelt than a plate like this straight out of Booneville, Kentucky.
Want this full recipe guide sent right to your inbox?
📩 Subscribe here and I’ll email it to you!
What’s on This Classic Southern Plate?
This isn’t one specific recipe—it’s a collection of timeless dishes, each with its own story and flavor. Let’s break it down piece by piece and savor every bite.
🍗 Fried Chicken – Golden, Crispy, and Southern to the Bone
This is the star of the show. Bone-in, dredged in seasoned flour, and fried until perfectly crispy and golden brown. Juicy inside, shatteringly crisp outside—just the way Mama made it. Whether it’s buttermilk-brined or straight from the flour bag, nothing compares to homemade Southern fried chicken.
Tip: Use a cast iron skillet and peanut oil for extra-crispy results.
🥔 Buttered Boiled Potatoes – Simple and Soulful
Tender white or Yukon gold potatoes, gently boiled and served hot with a generous pat of butter and a heavy sprinkle of cracked black pepper. No cream, no cheese, no fuss—just good old-fashioned comfort.
Add a sprinkle of salt and a dash of parsley if you’re feeling fancy.
🌿 Southern Green Beans – Cooked Low and Slow
These aren’t the barely-steamed kind. These are long-simmered, seasoned green beans—possibly with a bit of ham hock, bacon grease, or onion. They’re soft, savory, and dripping with flavor from hours on the stove or in a slow cooker.
You can’t rush green beans like these. They taste like they’ve been made with care—and they have.
🥬 Creamy Coleslaw – Cool, Tangy, and Crunchy
A mound of creamy coleslaw cuts through the richness of the fried chicken beautifully. This version looks like the classic: shredded cabbage, maybe some carrot, tossed in a slightly sweet mayo-based dressing. The perfect Southern contrast.
🍅 Thick-Cut Tomato Slice – Juicy and Garden-Fresh
A thick slice of tomato, likely fresh-picked and full of summer flavor. No need for dressing or seasoning—just a touch of salt, maybe. This kind of tomato tastes like August.
🥒 Cucumber & Raw Veggies – Crisp and Cool
A few slices of cucumber and perhaps raw turnip or radish. Simple, refreshing, and exactly what a heavy Southern plate needs to lighten things up just a little.
🌽 Cornbread – Golden, Savory, and Made in a Cast Iron Skillet (Hopefully!)
Crumbly, dense, and lightly browned—this cornbread is not the sweet kind. It’s made for soaking up juices, sopping up butter, and pairing with every bite. Served wedge-style or square, it’s the anchor of the Southern supper table.
Bonus points if there’s a crisp edge from a well-loved cast iron pan.
Why This Meal is Special
- It’s Real – No trendy ingredients, no substitutions. Just real food made right.
- It’s Nostalgic – A plate like this takes you back to Sunday dinners, potlucks, and summers at Grandma’s.
- It’s Balanced – Crispy + creamy, hot + cool, rich + fresh. Every bite complements the next.
- It’s Southern – From the heart of Booneville, KY to wherever you are—this plate speaks with a Southern drawl and a whole lot of love.
What to Serve on the Side
To complete the full meal experience, you might want to add:
- Iced sweet tea – with lemon, of course
- Bread and butter pickles – for a sweet-sour crunch
- Sliced onions or chow-chow – a classic mountain touch
- Peach cobbler or buttermilk pie – because no Southern supper is complete without dessert
Tips to Recreate This Plate at Home
- Don’t overthink it. These dishes are meant to be simple.
- Use fresh ingredients when you can—especially the tomatoes and cucumbers.
- Fry in batches so your chicken stays crispy, not greasy.
- Season everything—even the boiled potatoes and beans need a little salt to shine.
- Serve on a real plate. It makes a difference.
Frequently Asked Questions
Can I bake the chicken instead of frying?
Sure! It won’t have the same crunch, but you can oven-fry by coating it in seasoned flour and baking it on a rack with a bit of oil.
What kind of cornbread works best?
Southern-style (unsweetened) cornbread is the go-to here, but you can use sweet cornbread if that’s your family’s style. Cast iron baking gives the best crust.
How do I make those green beans?
Use canned or fresh green beans, simmer with bacon, onion, salt, pepper, and just a touch of sugar. Let them cook low and slow for at least 30–45 minutes—or longer!
What’s the white veggie beside the tomato?
That looks like sliced raw turnip—crunchy, mild, and often served fresh in Southern homes with salt and vinegar.
Final Thoughts
Plates like this don’t need fancy names or new trends—they’ve stood the test of time for good reason. This Booneville-style supper is the kind of meal that makes you slow down, take a deep breath, and just enjoy. It’s food made with heart, shared with love, and served with pride.
Whether you’re pulling fresh veggies from the garden or cooking from the pantry, this is the kind of food that brings people together.
Want More Down-Home Favorites?
Check out these Southern classics:
- Butter Swim Biscuits – So good you’ll eat the whole pan
- Flour-Dusted Oven-Baked Bacon – Mama’s secret technique
- Slow-Cooked Pinto Beans & Ham – For real Appalachian flavor
- Peach Cobbler with Cake Mix – Ridiculously easy and sweet as summer
Share the Love 🧡
Have a plate like this at your table?
✨ Leave a comment below
📸 Tag your plate on Pinterest or Instagram—I’d love to see your version!
📌 Pin this meal to your “Sunday Supper” board
Nutritional Information (Estimates per plate)
- Calories: 620–750
- Protein: 28g
- Fat: 32g
- Carbohydrates: 60g
- Sodium: 850mg
- Actual values will vary based on ingredients and portions used.
Southern Plate with Crispy Fried Chicken
Equipment
- large cast iron skillet or deep frying pan
- mixing bowls
- tongs
- meat thermometer
- paper towels or cooling rack
Ingredients
- 4 bone-in chicken thighs or drumsticks
- 1 cup buttermilk (for marinating)
- 1½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable oil (for frying)
Instructions
- Marinate chicken in buttermilk for at least 1 hour, or overnight for best flavor.
- In a shallow bowl, mix flour, paprika, garlic powder, salt, and pepper.
- Heat oil in a large skillet over medium-high heat to about 350°F (175°C).
- Dredge marinated chicken in flour mixture, pressing to coat thoroughly.
- Fry chicken for 8–10 minutes per side or until golden brown and internal temp reaches 165°F (74°C).
- Drain on paper towels. Serve hot with traditional Southern sides.
Leave a Reply