Growing up in a farmhouse kitchen, Sunday fried chicken wasn’t just a meal—it was a weekly event. The sizzle of chicken in a cast iron skillet, the smell of seasoned flour and hot oil, and the sound of laughter from the porch were the backdrop of countless family dinners. But what truly completed that table weren’t just the crispy golden chicken pieces—it was the collection of baked side dishes made with love, patience, and a whole lot of butter. From flaky biscuits to cheesy casseroles, these are the kinds of recipes that tell stories with every bite.
Why These Recipes Work
- Time-tested flavors – These side dishes have been passed down through generations, using pantry basics and simple methods that bring out deep, comforting flavors.
- Balanced textures – The crispiness of fried chicken calls for soft, fluffy, or cheesy sides that complement without competing.
- Make-ahead friendly – Each of these baked sides can be made in advance, freeing you up to focus on the chicken or enjoy more porch-sittin’.
- Family-friendly and filling – These recipes are hearty, satisfying, and beloved by kids and grandparents alike.
- Rustic charm on the table – They bring the kind of visual warmth and aroma that turns any fried chicken meal into a true gathering.
Ingredients
We’ll walk through four classic baked sides that go hand-in-hand with fried chicken. Here’s what you’ll need for each:
Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup cold buttermilk
Cheesy Corn Casserole
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 1 box (8.5 oz) corn muffin mix
Baked Macaroni and Cheese
- 2 cups elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Optional: 1/2 cup seasoned breadcrumbs for topping
Sweet Potato Casserole with Pecan Topping
- 3 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1/2 tsp cinnamon
- Topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 3 tbsp butter
- 1/2 cup chopped pecans
Equipment Needed
- Mixing bowls
- Baking dishes (various sizes)
- Measuring cups and spoons
- Whisk
- Pastry cutter (or fork)
- Wooden spoon or spatula
- Oven (preheated to 375°F or as directed)
- Sheet pan (optional, for easy transport or overflow)
Instructions
Step 1: Baked Buttermilk Biscuits
Preheat your oven to 425°F. In a large bowl, mix flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the buttermilk just until the dough comes together. Don’t overmix—it’s okay if it’s a little shaggy.
Turn the dough out onto a floured surface, pat into a rectangle, and fold it over itself once or twice. This helps create flaky layers. Pat to about 1-inch thick, then use a biscuit cutter or glass to cut out circles.
Place biscuits on a parchment-lined baking sheet, close together for soft sides or spaced out for crispy edges. Bake for 12–15 minutes until golden brown.
Tip #1: For extra golden tops, brush the biscuits with a little melted butter before baking.
Step 2: Cheesy Corn Casserole
Lower oven temperature to 350°F. In a mixing bowl, combine corn, creamed corn, sour cream, melted butter, cheese, and muffin mix. Stir until everything is well incorporated.
Pour into a greased 8×8 baking dish. Bake uncovered for 45–50 minutes, or until the center is set and the top is lightly golden.
Let it cool slightly before serving—it’ll thicken up as it rests, and the flavors will deepen.
Tip #2: For a touch of spice, add 1/4 cup diced jalapeños or a pinch of cayenne to the mix.
Step 3: Baked Macaroni and Cheese
Boil the macaroni according to package instructions, drain, and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in the milk, stirring constantly until thickened.
Remove from heat and stir in cheese, salt, and pepper until smooth. Mix the cheese sauce with the cooked pasta.
Pour into a greased 9×13 baking dish. Top with breadcrumbs if desired. Bake at 375°F for 20–25 minutes, until bubbling and slightly golden on top.
Tip #3: For even more flavor, mix in a handful of sharp white cheddar or a dash of smoked paprika.
Step 4: Sweet Potato Casserole with Pecan Topping
Preheat the oven to 350°F. In a large bowl, mix the mashed sweet potatoes, brown sugar, eggs, milk, butter, and cinnamon until smooth. Pour into a greased 9×9 baking dish.
In a separate bowl, mix the brown sugar, flour, softened butter, and pecans to form a crumbly topping. Sprinkle evenly over the sweet potato mixture.
Bake for 30–35 minutes, or until the topping is crisp and golden and the filling is heated through.
Let it sit for at least 10 minutes before serving. This dish walks the line between side and dessert, and it’s always the first to disappear.
Tips and Tricks
Bake Ahead and Reheat
Each of these sides can be prepared earlier in the day and reheated just before serving. Cover with foil and warm in a 325°F oven for 15–20 minutes. For crispier toppings, remove foil for the last 5 minutes.
Use Real Butter
There’s a reason Grandma didn’t skimp—real butter gives these baked sides the rich, comforting taste that margarine or substitutes just can’t match.
Make It Your Own
These recipes are forgiving and welcoming of tweaks. Add green onions to the corn casserole, a handful of caramelized onions to the mac and cheese, or a pinch of nutmeg to the sweet potatoes.
Balance the Meal
Fried chicken is rich and savory, so it helps to pair it with a mix of creamy, slightly sweet, and bright flavors. Serve a lemony green salad or vinegar-based slaw on the side if you want more variety.
Use What You Have
No buttermilk? Add 1 tablespoon of lemon juice to 3/4 cup milk and let it sit for 5 minutes. No creamed corn? Blend regular corn with a little cream or milk. These are country recipes—meant to adapt.
Recipe Variations
- Bacon Cheddar Biscuits: Add 1/4 cup chopped cooked bacon and a handful of shredded cheese to the biscuit dough.
- Mexican Corn Bake: Stir in 1/2 tsp cumin and a can of diced green chiles to the corn casserole.
- Three-Cheese Mac: Use a blend of cheddar, Monterey Jack, and mozzarella for a gooier mac.
- Maple Pecan Sweet Potatoes: Replace brown sugar with maple syrup for a deeper flavor in the topping.
- Savory Herb Biscuits: Mix in fresh chopped rosemary or thyme for a more savory biscuit option.
Frequently Asked Questions
Can I freeze these sides?
Yes. Biscuits freeze well—just reheat in a 325°F oven for 10 minutes. Mac and cheese and sweet potato casserole can also be frozen. Let them cool fully before wrapping tightly and freezing. Thaw in the fridge overnight before reheating.
What can I substitute for sour cream in the corn casserole?
Plain Greek yogurt works well. It gives the same creamy texture with a slight tang and adds more protein.
Do I need fresh sweet potatoes for the casserole?
Freshly roasted sweet potatoes offer the best flavor, but canned sweet potatoes or yams can work in a pinch. Just be sure to drain and mash them well before mixing.
How do I keep biscuits soft after baking?
Store them in a kitchen towel inside a covered dish or breadbox. This traps just enough steam to keep them moist without getting soggy.
What size pans should I use if I double the recipes?
Double the corn or sweet potato casserole and use a 9×13 pan. For biscuits, just roll and cut more—baking time stays roughly the same. For mac and cheese, double all ingredients and use a deep 9×13 dish.
Summary
Fried chicken might be the star of the show, but it’s these baked sides that make the meal unforgettable. Whether it’s the flaky warmth of fresh biscuits or the creamy comfort of mac and cheese, these rustic recipes bring tradition and togetherness to the table. They’re simple, hearty, and always made with love.
Comforting Baked Sides to Serve with Fried Chicken
Course: Cooking4
servings30
minutes1
hour15
minutes300
kcalIngredients
See above: buttermilk biscuits, corn casserole, mac and cheese, sweet potato casserole
Directions
- Prepare each side as directed.
- Bake according to times listed.
- Serve warm alongside fried chicken.
- For make-ahead, reheat in oven before serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
