10 Soul Food Dinners for a Sunday Spread

There’s a specific kind of Sunday that starts with church clothes still on, a pot already simmering on the back burner, and the whole house smelling like something that could make you call your grandmother just to say thank you. That’s the soul food Sunday spread — a tradition that runs deeper than any recipe card and wider than any single cuisine.

Soul food is rooted in the creativity and resilience of African American cooks across the South, who took what was available — sometimes the least-prized cuts, the garden greens, the pantry staples — and turned them into dishes so layered with flavor that those same recipes are now passed down like heirlooms. Every smothered pork chop, every pot of slow-cooked greens, every pan of baked mac and cheese tells a story of ingenuity meeting love.

What makes a Sunday spread different from just “dinner” is the intention behind it. You’re not rushing. You’re layering. You’re building a table where people linger, where the food earns its place through patience and seasoning and care. Whether you’re new to soul food cooking or you grew up with a grandmother who made it look effortless, these 10 dishes are the building blocks of a spread worth sitting down for.

1. Southern Fried Chicken

If there’s one dish that carries the entire identity of a soul food Sunday, it’s fried chicken. Golden, crackling, deeply seasoned, and impossibly juicy on the inside — a good piece of Southern fried chicken is the kind of food that makes a room go quiet the moment it hits the table.

The secret isn’t really a secret at all. It’s time and layers. A proper brine (salt, sugar, cold water, and ice) for at least a few hours before frying ensures the chicken stays moist all the way through, even after the deep fry. The seasoned flour coating — built from all-purpose flour, cornstarch, granulated garlic, granulated onion, smoked paprika, seasoned salt, and black pepper — creates a crust that stays crispy instead of turning soggy as it sits.

Why the Brine Changes Everything

Most people who’ve struggled with dry fried chicken skipped the brine. Brining isn’t just about adding moisture; it actually changes the protein structure of the meat so it holds onto its natural juices during cooking. A 2-4 hour cold brine before dredging makes a measurable difference between chicken that’s good and chicken that people reach across each other for.

Getting the Oil and Temperature Right

Peanut oil is the gold standard for soul food fried chicken — it has a high smoke point and a neutral flavor that doesn’t compete with your seasoning. The oil needs to hold steady at 325°F to 350°F throughout the fry. Too hot and the crust burns before the inside cooks; too cool and the chicken absorbs oil and turns greasy. A cast-iron Dutch oven is your best friend here — it holds temperature better than a thin stainless pot and gives you control.

What to Serve It With

Fried chicken anchors a spread, which means everything else gets to play a supporting role. Pair it with collard greens, baked mac and cheese, and cornbread, and you have the foundation of a Sunday dinner that could silence a room.

Pro tip: Let your dredged chicken rest on a wire rack for 10 minutes before it goes into the oil. This helps the coating set and adhere, giving you that thick, craggly crust that stays intact from pan to plate.

2. Smothered Oxtails Over White Rice

Smothered oxtails are the kind of dish that demands patience — and rewards it extravagantly. The oxtail, a cut that was once considered a throwaway piece, becomes fall-off-the-bone tender after slow braising, drinking up a rich brown gravy loaded with onions, bell pepper, garlic, and Worcestershire sauce.

This is a dish that defines soul food’s larger philosophy: take what others overlook, apply technique and time, and create something undeniably extraordinary. The connective tissue and fat in oxtail melt during the long braise, enriching the surrounding gravy until it becomes glossy and deeply savory.

Building the Gravy Right

The gravy starts with a proper sear. Oxtails need to be browned hard on all sides in a heavy skillet before any liquid enters the pan — this builds the fond, those caramelized brown bits that dissolve into the sauce and carry enormous flavor. After searing, add your aromatics (diced onion, bell pepper, garlic, celery), then your liquid — beef broth, a splash of Worcestershire, and sometimes a small hit of tomato paste for body and color.

Low, Slow, and Worth Every Minute

Smothered oxtails need 2.5 to 3.5 hours in the oven at 325°F or a similar duration on the stovetop on the lowest heat setting. There’s no shortcut that delivers the same result. The meat needs time to release its collagen, break down its fibers, and meld with the braising liquid. A slow cooker set to low for 8 hours is a legitimate alternative for a no-watch approach.

The Right Rice Makes a Difference

Serve this over long-grain white rice cooked in salted water, not instant rice. The rice needs to absorb the gravy, so it’s actually a structural element of the dish, not just a base. Spoon generously and let the gravy flood the plate.

Worth knowing: The gravy thickens considerably as it cools, so if you’re making oxtails ahead (and they’re actually better the next day), you may need to add a splash of warm broth when reheating to loosen it back up.

3. Southern Baked Mac and Cheese

Baked mac and cheese in the soul food tradition is not the same dish as the boxed version or even most restaurant renditions. It’s a casserole-style preparation — thick, custardy, with a golden crust on top and a molten interior that pulls apart in long, stretchy threads. It’s made with eggs, which bind the cheese sauce and give it that distinct, set texture that distinguishes it from a stovetop version.

A proper soul food mac uses multiple cheeses. Sharp cheddar gives bite. Colby Jack adds creaminess. Mozzarella provides that elastic pull. Monterey Jack smooths everything out. Some cooks add cream cheese for richness or Gouda for a nutty depth — and that combination, baked until the top bubbles and darkens at the edges, is one of the great achievements of American comfort cooking.

No Roux Required — The Egg Custard Method

What sets soul food baked mac apart is the egg custard base. Instead of making a roux and béchamel, you whisk eggs with evaporated milk or heavy cream, season it well, and pour it over layered pasta and cheese. The eggs set during baking, creating a firm but creamy structure that slices clean when it’s done right.

The Cheese Layer Technique

Don’t just mix the cheese in — layer it. Alternating layers of pasta and cheese with the custard poured over the top ensures every bite has both pasta and a dense pocket of melted cheese. The top layer of shredded cheese is what creates that golden, slightly crisped crust that everyone fights over at the edge of the pan.

Why It Works as a Stand-Alone Dish

This is one of the few sides that could convincingly serve as the main course. Children and adults both gravitate toward it. It also holds beautifully in a low oven (200°F) for up to an hour after baking without drying out, which makes it perfect for a spread where things come out of the oven at different times.

Pro tip: Shred your own cheese. Pre-shredded cheese is coated in starch to prevent clumping, and that same coating can make your sauce slightly grainy instead of smooth. Five extra minutes of grating is worth the payoff.

4. Smothered Pork Chops in Brown Onion Gravy

Few things are as satisfying as a thick, bone-in pork chop that’s been pan-seared until golden and then slow-cooked in a rich onion gravy until it’s impossibly tender. Smothered pork chops are a staple of the soul food tradition for a reason — they’re economical, deeply flavorful, and they fill a plate with authority.

The smothering technique is what makes this dish special. After the chops are seared in a cast-iron skillet, the same pan is used to cook down sliced onions until they’re soft and caramelized. A simple roux forms the base of the gravy, and then broth is whisked in, deglazing all that flavor from the pan. The chops go back in, get covered, and braise in that gravy until fork-tender.

Choosing the Right Cut

Bone-in center-cut pork chops that are at least 3/4 inch to 1 inch thick are ideal. Thin chops cook too fast and dry out before the gravy does its work. The bone adds collagen and flavor to the sauce as the chops braise. Don’t trim the fat before cooking — it renders into the gravy and adds richness.

Seasoning Before the Sear

Season the chops aggressively on both sides with your seasoning blend (garlic powder, onion powder, smoked paprika, seasoned salt, black pepper) and let them sit at room temperature for 20-30 minutes before they hit the pan. A cold chop hitting a hot pan drops the temperature of the skillet too fast and prevents a proper sear.

Serving Suggestions

Over white rice or mashed potatoes, the gravy is everything. Make extra gravy — more than you think you need — because it disappears fast. Collard greens and cornbread round this out perfectly.

5. Collard Greens with Smoked Turkey

Collard greens are one of the oldest continuous threads in soul food cooking, tracing back generations through Southern kitchens, small farms, and church fellowship halls. Made properly — long-simmered with smoked meat, onion, garlic, a pinch of red pepper flakes, and a splash of apple cider vinegar — they’re one of the most deeply flavorful vegetables you’ll ever eat.

Smoked turkey wings or smoked turkey necks have become the preferred protein for many families who’ve moved away from pork, and they work beautifully. The smoke seeps into the cooking liquid, creating a pot likker (that’s the broth at the bottom) so good that people mop it up with cornbread.

Breaking Down the Prep

Collard greens need some attention before they cook. Strip the leaves away from the tough center ribs — the ribs take much longer to soften and create a bitter, chewy texture if left in. Stack the leaves, roll them tight, and cut into ribbons about an inch wide. Wash them thoroughly in cold water; collards tend to carry grit.

The Low and Slow Approach

Start the smoked turkey in seasoned water or chicken broth with onion, garlic, and red pepper flakes. Bring to a boil, then reduce to a simmer for about 30 minutes before adding the greens. Once the greens go in, low heat is your friend. A full 45 minutes to an hour of gentle simmering transforms them from tough and slightly bitter to silky, tender, and rich.

The Vinegar Finish

A tablespoon or two of apple cider vinegar added at the end brightens the whole pot. It cuts through the richness of the smoked meat and balances the slight bitterness that collards naturally carry. Don’t skip this step — it’s the difference between good greens and great ones.

Pro tip: Make collard greens the day before. Like most braises, they improve dramatically after sitting overnight in the refrigerator and being reheated slowly the next day.

6. Shrimp and Grits

Shrimp and grits might have started as a working breakfast on the South Carolina coast, but it’s earned a permanent spot on the Sunday dinner table and shows no signs of leaving. The dish is a study in contrast: creamy, buttery, slow-cooked stone-ground grits underneath sautéed shrimp in a Cajun-spiced sauce with andouille sausage, bacon, and a hit of something acidic to keep it lively.

Stone-ground grits — not instant, not quick-cooking — are non-negotiable here. They take 30-45 minutes of slow stirring with broth and butter, but the result is a coarse, deeply corn-flavored porridge with actual texture, nothing like the gummy paste that instant grits produce.

Building the Shrimp Sauce

The best shrimp sauce for this dish starts with rendered bacon or andouille sausage, followed by garlic, bell pepper, and green onion. Large shrimp go in last and cook for no more than 2-3 minutes per side — overcooked shrimp turn rubbery fast. A deglaze of chicken broth or white wine, a squeeze of lemon, and a pinch of cayenne bring the sauce together. Some cooks add a splash of heavy cream for a richer, restaurant-style finish.

Gouda Grits vs. Sharp Cheddar Grits

Both work. Smoked Gouda stirred into the grits adds a nutty, almost sweet complexity. Sharp cheddar is more assertive and pairs especially well with spicier shrimp preparations. Use whichever cheese matches the heat level of your shrimp sauce — if the sauce is bold and spicy, go Gouda for contrast; if it’s milder and herb-forward, sharp cheddar holds its own.

When to Put It on the Spread

Shrimp and grits is best served immediately — the grits set and stiffen as they cool. If you’re serving a larger spread, keep the grits in a slow cooker on the warm setting and finish the shrimp to order in small batches.

7. Southern Fried Catfish

A soul food fish fry is practically its own event, and fried catfish is the centerpiece. Catfish has a mild, slightly sweet flavor and a firm flesh that holds up perfectly to a seasoned cornmeal crust — it comes out of the oil with a satisfying crunch that stays intact even as it cools.

The fish fry seasoning is the personality of the dish. A good blend includes cornmeal, a touch of flour for binding, garlic powder, onion powder, cayenne, smoked paprika, and salt. The catfish fillets get coated in this mixture and dropped into hot oil (again, 350°F is the target) for about 3-4 minutes per side, depending on thickness.

Catfish’s Place in the Soul Food Tradition

Catfish fishing was a practical and cultural activity across the South, particularly in Mississippi, Alabama, and Louisiana. The fish were abundant, accessible, and could be caught and on the table the same day. That accessibility is part of what made catfish central to soul food cooking — it was real food for real people, prepared with skill and care.

The Perfect Fish Fry Sides

Fried catfish belongs with soul food spaghetti (the andouille-and-tomato-sauce kind, not the Italian kind), coleslaw, hot sauce, and a slice of white bread to mop things up. That combination is an authentic Southern fish fry experience that doesn’t need any improvement.

Blackened as an Alternative

If frying feels like too much for a spread that already has fried chicken on the table, blackened catfish is an excellent alternative. A cast-iron skillet gets screaming hot, the catfish gets coated in Cajun spices and butter, and it sears in under 5 minutes total. Bold, smoky, and stunning alongside cheesy grits.

8. Smothered Turkey Wings

Turkey wings are criminally underrated. They’re inexpensive, full of dark, rich meat, and when they’re browned in a hot pan and then braised in a thick, savory gravy, they become one of the most satisfying dishes on any soul food table. Smothered turkey wings are a Sunday staple in households across the South, and once you make them, you’ll understand exactly why.

The preparation mirrors smothered chicken or smothered pork chops in technique: season heavily, sear to develop color, then braise in gravy until the meat pulls back from the bone and the kitchen smells like something your grandmother would have made.

Making the Gravy From Scratch

The gravy for smothered turkey wings starts with the drippings left in the pan after searing. Add butter, diced onion, and garlic, cook until soft, then whisk in flour to make a quick roux. Chicken or turkey broth goes in gradually while you whisk, preventing lumps. Season with thyme, black pepper, garlic powder, and onion powder. The turkey wings go back into the gravy, everything gets covered tightly, and the oven does the rest at 325°F for 1.5 to 2 hours.

Why Turkey Wings Work on a Spread

They’re larger than chicken wings, which means they’re more substantial as a main course. A single full wing (drumette and flat still attached) is enough protein for one person. They also hold better on a warming tray than fried chicken, making them a practical choice for a large spread where not everything can be served at once.

Worth knowing: Smothered turkey wings and smothered oxtails can share oven space at the same temperature, which makes planning a large Sunday spread considerably more manageable.

9. Louisiana Red Beans and Rice

Every serious soul food spread needs at least one dish that brings Creole and Cajun influence to the table, and red beans and rice is the most iconic entry point. Born in New Orleans, where Monday was traditionally wash day and the beans could simmer unattended all afternoon, this dish has become a symbol of Southern comfort that extends well beyond Louisiana.

Red kidney beans are cooked low and slow with the “holy trinity” — diced onion, celery, and bell pepper — along with smoked sausage or andouille, garlic, bay leaves, and Creole seasoning. The beans eventually begin to break down at the edges, releasing their starchy interior into the cooking liquid and creating a naturally thick, creamy sauce that coats every grain of rice.

The Role of Smoked Meat

Andouille sausage is the traditional choice and for good reason — its smoky, spicy character infuses the entire pot. Smoked ham hocks are another excellent option, adding richness and a more delicate smoke. Some cooks use both. The key is using smoked, fully cooked sausage rather than fresh — the smoke is the flavor foundation of the dish.

Getting the Beans to the Right Consistency

Some beans will naturally break down; some need encouragement. Once the beans are soft (usually after 1.5 to 2 hours of simmering), use the back of a wooden spoon to smash some of them against the side of the pot. This releases their starch and thickens the sauce without any added flour or cornstarch. The consistency should be thick and creamy, not soupy — if you spoon it onto rice, it should mound slightly before it settles.

Red Beans and Rice as a Side or Center

This dish works as both a side dish and a main course. Served alongside fried chicken and cornbread, it fills out the spread beautifully. Served on its own with crusty bread and hot sauce, it’s a complete, deeply satisfying meal.

10. Southern Chicken and Waffles

Closing out a soul food spread with chicken and waffles is both a tradition and a statement. This pairing — which has roots in both Harlem’s late-night supper club scene and the Pennsylvania Dutch tradition of pouring chicken gravy over waffles — is one of the most celebrated dishes in African American culinary culture, and it earns every bit of that status.

The combination seems unlikely until you taste it: the crispy, savory, well-seasoned fried chicken against the soft, yeasty, slightly sweet waffle, finished with a pour of real maple syrup or hot honey. The contrast between the salty crunch and the sweet, pillowy waffle is genuinely extraordinary.

The Waffle That Can Hold Its Own

A good chicken and waffles waffle needs structural integrity. Buttermilk waffles are the preferred base — the buttermilk adds tang and tenderness, while the leavening creates enough air pockets that the exterior crisps in the waffle iron without the interior turning dense or gummy. Cook waffles on the higher heat setting for a deeply golden, crispy exterior that won’t go soft the moment you place chicken on top.

Chicken Options for the Pairing

Bone-in fried chicken thighs are the classic choice — they’re juicy, flavorful, and have the structural confidence to sit on a waffle without looking sad. Chicken tenders work beautifully if you’re serving a crowd that includes children, and they’re easier to portion. Hot honey or Nashville hot sauce drizzled over the whole plate before serving adds a heat element that makes the sweet-savory balance even more compelling.

Serving Chicken and Waffles at a Spread

This dish works best when both components are made fresh and held separately in a warm oven (200°F) until plating. Stack one or two waffles, top with chicken, and finish with hot honey, maple syrup, or both. It’s a showstopper plate that earns its place as the final, celebratory dish on a Sunday table built for gathering.

Pro tip: If you’re already frying chicken for the spread, pull some pieces specifically for the chicken and waffles at the end — that way the frying oil and the setup are already in motion, and the extra work is minimal.

Building the Full Spread

Ten dishes is a lot, and the beauty of a soul food Sunday spread is that you rarely cook all of them at once. The real art is choosing a combination that balances:

• At least one fried main (fried chicken or catfish)
• One braised or smothered main (oxtails, pork chops, or turkey wings)
• Mac and cheese — this is non-negotiable
• A pot of greens — collards are traditional but mustard greens work too
• A bean or rice dish (red beans and rice earns its place here)
• Cornbread — always, every time, without exception

A three to four dish spread built from this list will feed a table and satisfy everyone. A full ten-dish spread? That’s an occasion. That’s a reunion, a homecoming, a celebration.

The Timing and Pacing of a Sunday Spread

Getting everything to the table at the same time — hot and in its best form — is the real skill of Sunday cooking. The key is understanding which dishes can be made ahead and which need to be served immediately.

Make the day before: Collard greens, red beans and rice, smothered oxtails, smothered pork chops, and smothered turkey wings all improve overnight. Reheat gently on the stove or in a low oven with a splash of added broth to restore the sauce’s consistency.

Make the morning of: Mac and cheese can be assembled and refrigerated overnight, then baked the day of. Waffles can be made and kept warm in a low oven.

Make to order: Fried chicken and fried catfish are at their best within 30 minutes of leaving the oil. Plan to fry closest to serving time, and use a wire rack rather than paper towels to keep the bottom crust from steaming and going soft.

Final Thoughts

A soul food Sunday spread is less about culinary perfection and more about what it means to gather people at a table with something made by hand and with care. Every dish on this list carries history — not as a burden, but as a foundation. These are the recipes that held communities together, that marked celebrations, that showed love in the most tangible form a kitchen can offer.

Start with two or three dishes from this list and master them. Learn what a proper brine does for fried chicken. Understand why collard greens need that vinegar finish. Feel the difference between a gravy made with real drippings and one made with powder. The knowledge compounds with each Sunday, and before long you’ll be cooking the way these dishes were always meant to be cooked — from memory, from instinct, and from the heart.