Chix & Grits Recipe

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Place chicken in a bowl or zip-top bag and pour the buttermilk and hot sauce over it. Mix to coat, cover (or seal) and refrigerate for at least 1 hour, ideally 3–4 hours.

Prepare dredge

In a shallow bowl or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper until evenly combined.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. Set coated pieces on a wire rack for 10–15 minutes to help the crust set.

Fry

Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30 seconds. Add 1 tablespoon butter to the oil (optional, for flavor). Fry chicken in batches without crowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet lined with paper towels to drain and keep warm in a 200°F oven if needed.

Rest

Let fried chicken rest 5 minutes before serving to allow juices to redistribute.

Bring water to a rolling boil in a medium saucepan with the salt. Slowly pour the grits into the boiling water while whisking constantly to prevent lumps.

Reduce heat to low and simmer, uncovered, stirring frequently, for 20–25 minutes (check package for exact time) until grits are thick and tender. Stir periodically to prevent sticking; add a splash of milk or water if they become too thick during cooking.

When grits are creamy and cooked, stir in the milk, 2 tablespoons butter, cream cheese (if using), and grated cheddar. Continue stirring off the heat until cheese and butter are fully melted and the grits are silky. Taste and adjust seasoning with additional salt and 1/2 teaspoon freshly ground black pepper.

Keep warm over the lowest heat, stirring occasionally, until ready to plate.

In a small saucepan or skillet over low heat, melt 2 tablespoons butter. Add the minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in lemon juice, chopped parsley, sliced scallions, and optional 1 teaspoon hot sauce. Taste and adjust lemon or salt as needed.

To assemble: Spoon a generous portion of creamy cheddar grits onto each plate. Place 2–3 pieces of fried chicken on top of the grits. Drizzle the herb-butter sauce over the chicken and grits. Garnish with additional chopped parsley and extra scallions if desired.

Serve immediately while hot.