Chix & Grits Recipe

Prep and marinate

Trim excess fat from the chicken thighs and pat them dry with paper towels. Pound lightly to an even thickness (about 1/2 inch) if needed. In a bowl combine the buttermilk and hot sauce; add the chicken, turning to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Prepare dredge

In a shallow dish combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1.5 tsp salt, and 1/2 tsp black pepper. Mix well so the seasoning is evenly distributed.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing the coating onto the chicken so it adheres. Shake off excess and set on a wire rack while you heat the oil.

Fry

Pour about 1 cup vegetable oil into a large skillet (cast-iron preferred) to a depth of about 1/3 inch and heat over medium-high until shimmering and 350°F (175°C) if using a thermometer. Carefully add the chicken pieces (do not crowd; fry in batches if needed). Fry 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and let rest 5 minutes while finishing remaining pieces.

Boil and whisk

In a medium saucepan bring 4 cups water and 1 tsp salt to a rolling boil. Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, uncovered, stirring frequently to prevent sticking.

Cook slowly

Cook the grits gently for 20–25 minutes (follow package for exact timing if different), stirring every few minutes. If the grits become too thick, add up to 1/2 cup additional water or cream to reach a creamy consistency.

Finish and season

When grits are tender and creamy, remove from heat and stir in 3 tbsp butter, 1/2 cup heavy cream, and 1 cup grated cheddar until fully incorporated. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm until serving.

Sauté aromatics

After frying the chicken and while the last batch rests, carefully pour off most of the oil from the skillet leaving about 1 tbsp. Add 2 tbsp unsalted butter to the skillet over medium heat. Add the minced shallot and sauté 1–2 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.

Deglaze and finish

Add 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Stir in 2 tbsp hot honey (or honey), 1 tbsp lemon juice, chopped parsley, and 1/4 tsp salt. Taste and adjust seasoning. Spoon sauce over the fried chicken just before serving.

Divide the warm grits among 4 plates (about 1/2 cup to 3/4 cup each). Place a piece of fried chicken on top of each portion of grits. Spoon the pan sauce over the chicken if using. Sprinkle each plate with sliced scallions, extra grated cheddar, and a pinch of cracked black pepper. Serve immediately.