Chicken -n- Grits Recipe

Prepare and brine

Pound each chicken breast to an even thickness (about 3/4 inch) or slice in half horizontally to make cutlets. Place the chicken in a bowl or resealable bag with the buttermilk and 1 tablespoon hot sauce. Cover and refrigerate for at least 1 hour and up to 6 hours.

Make dredge

In a shallow dish, whisk together 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1 teaspoon black pepper until evenly combined.

Coat the chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere. For extra-crispy crust, double-dip: return to buttermilk briefly then dredge again.

Heat oil and fry

Pour vegetable oil into a large, heavy skillet or Dutch oven to reach about 1/2 inch depth and heat over medium-high until a deep-fry thermometer reads 350°F (175°C). Carefully add chicken pieces without crowding; fry in batches. Cook 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and rest 5 minutes; if desired, brush with 1 tablespoon melted butter for shine.

Bring liquids to boil

In a medium saucepan, bring 4 cups water, 1 cup whole milk and 1.5 teaspoons salt to a gentle boil over medium-high heat.

Whisk in grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low. Cook, stirring frequently, until thick and tender — about 20–30 minutes for stone-ground grits (follow package if using quick or instant; adjust time). Add extra water or milk a few tablespoons at a time if too thick.

Add corn and finish

Stir in 1 cup fresh or frozen corn kernels, 2 tablespoons unsalted butter, 2 tablespoons cream cheese and 1/2 cup grated cheddar (if using). Cook 2–3 minutes more until corn is warmed and cheeses are melted. Taste and adjust seasoning with salt.

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and cook 3–4 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Simmer greens

Add 1 lb sliced collard greens to the pan, tossing to wilt slightly. Pour in 1 cup chicken stock, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar and 1/4 teaspoon red pepper flakes. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to low, cover and simmer 12–15 minutes until tender. Remove lid and cook 2–3 minutes more if excess liquid remains.

Render tasso

In a medium skillet over medium heat, add 1 tablespoon unsalted butter and the 4 oz diced tasso ham. Cook 3–4 minutes until tasso begins to render fat and edges brown. Remove and reserve most of the browned bits and fat in the pan.

Sauté shallot and garlic

Add minced shallot and 1 clove minced garlic to the pan with the reserved fat. Cook 1–2 minutes until translucent and fragrant, taking care not to burn the garlic.

Deglaze and thicken

Sprinkle 1 teaspoon flour over the shallot mixture and stir 30 seconds to cook. Pour in 1/4 cup dry white wine (or chicken stock) to deglaze, scraping up browned bits. Let reduce 1–2 minutes.

Finish the sauce

Add 1 cup heavy cream and 1/2 cup chicken stock, bring to a gentle simmer. Stir in 1 teaspoon fresh thyme leaves and 1/2 teaspoon hot sauce. Simmer until slightly thickened, about 4–6 minutes. Return the browned tasso to the pan to warm. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. If sauce is too thin, simmer a few more minutes; if too thick, whisk in a splash of stock.

To serve, spoon a generous portion of sweet corn grits onto each plate. Arrange a portion of collard greens beside the grits. Place a fried chicken breast on top or alongside the grits. Spoon 2–3 tablespoons of the tasso ham cream sauce over the chicken and a little onto the grits. Garnish with chopped parsley and serve with lemon wedges on the side. Serve immediately while hot.