Fried Chicken And Shrimp And Grits Recipe

Bring stock to a simmer

In a medium saucepan, bring 4.5 cups chicken stock to a gentle simmer over medium heat.

Whisk in grits

Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low immediately to maintain a gentle simmer and avoid splattering.

Cook low and slow

Cook, stirring frequently with a wooden spoon or silicone spatula, until grits are tender and thickened, about 20–30 minutes (follow package for exact time for stone-ground). If grits thicken too much, stir in up to 0.25–0.5 cup extra stock or milk to reach a creamy consistency.

Finish with dairy and seasoning

Stir in 0.5 cup whole milk, 3 tbs unsalted butter, 1 cup grated sharp cheddar, and 0.25 cup grated Parmesan. Season with 1.5 tsp kosher salt and 0.5 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm on the lowest heat setting, stirring occasionally.

Brine/marinade in buttermilk

Place 6 pieces chicken in a shallow dish. Combine 2 cups buttermilk with 1 tbs hot sauce and pour over chicken. Cover and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight) to tenderize and flavor.

Make dredge

In a large bowl or shallow pan, whisk together 2 cups all-purpose flour, 0.5 cup cornstarch, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried thyme, 0.5 tsp cayenne, 2 tsp kosher salt, and 1 tsp freshly ground black pepper.

Heat oil

Pour about 1.5 cups vegetable oil into a heavy skillet (cast-iron preferred) to reach roughly 0.5–1 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in.

Dredge chicken

Working one piece at a time, remove chicken from buttermilk, allowing excess to drip off. Dredge thoroughly in flour mixture, pressing the flour into the surface to form a good coating. Shake off excess.

Fry chicken

Carefully add chicken pieces to hot oil, skin-side down. Do not overcrowd; fry in batches if needed. Maintain oil at 325–350°F (160–175°C). Fry bone-in thighs about 12–15 minutes per side (or until internal temperature reaches 165°F/74°C), adjusting time for smaller boneless pieces (about 6–8 minutes per side). Flip once or twice to ensure even browning. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while frying remaining pieces.

Rest

Let chicken rest 5 minutes before serving so juices redistribute and coating firms.

Prepare shrimp

Pat 12 large peeled and deveined shrimp dry with paper towels and season lightly with 0.25 tsp black pepper and a pinch of salt.

Sauté aromatics

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add 1 minced small shallot and cook until softened, about 1–2 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown).

Cook shrimp

Increase heat to medium-high and add seasoned shrimp in a single layer. Sear 1–1.5 minutes per side until pink and opaque. Remove shrimp to a plate and set aside (they will finish cooking in the sauce briefly).

Make pan sauce

Lower heat to medium. Add 0.25 cup chicken stock to deglaze the pan, scraping up browned bits. Stir in 0.25 cup heavy cream, 1 tbs lemon juice, 0.5 tsp Worcestershire sauce, 0.5 tsp hot sauce (optional), 0.5 tsp smoked paprika, and 0.5 tsp salt. Simmer gently until sauce reduces slightly and thickens to coat the back of a spoon, about 2–3 minutes.

Finish sauce with shrimp

Return shrimp and any accumulated juices to the pan, toss to coat in sauce and heat through for 30–60 seconds. Remove from heat and stir in 2 tbs chopped fresh chives or parsley. Taste and adjust seasoning.

Plate

Divide warm grits among 4 plates or shallow bowls (about 1/2 cup–3/4 cup grits per serving as plated base).

Add chicken and shrimp

Place one fried chicken piece on each portion of grits. Spoon 3 shrimp and some of the sauce over the grits and chicken (divide shrimp evenly).

Garnish and serve

Sprinkle additional chopped chives or parsley, add a lemon wedge to each plate, and drizzle 0.5 tsp hot honey or maple syrup over the chicken if desired for a sweet-spicy finish. Serve immediately.