Sweet Heat Chicken & Brussels Recipe

Preparation and Cooking

1. 1

   Prepare the Chicken

   In a shallow dish, set up a dredging station with flour, beaten eggs, and bread crumbs. Season the chicken breasts with salt and black pepper. Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumbs.

2. 2

   Fry the Chicken

   In a large skillet, heat olive oil over medium-high heat. Fry the breaded chicken breasts for 5-7 minutes on each side or until golden brown and cooked through. Remove and let drain on paper towels.

3. 3

   Glaze the Chicken

   In a separate bowl, toss the fried chicken in Mike's Hot Honey until well coated. Set aside.

4. 4

   Prepare the Brussels Sprouts

   Trim and halve the Brussels sprouts. In the same skillet used for the chicken, add a bit more olive oil if necessary, and sauté the Brussels sprouts until crispy and golden brown, about 8-10 minutes. Season with salt and pepper.

5. 5

   Make Bacon-Onion Jam

   In a small saucepan, cook diced bacon until crispy. Remove and drain on paper towels. In the leftover bacon fat, add diced onion and cook until caramelized, about 5 minutes. Stir in the crispy bacon and set aside.

6. 6

   Prepare the Smoked Gouda Grits

   In a pot, bring chicken broth to a boil. Add grits, reduce heat, and cook according to package instructions. Stir in smoked gouda until melted and creamy.

7. 7

   Assemble the Dish

   On a plate, serve a generous scoop of gouda grits, top with crispy Brussels sprouts, and arrange the glazed chicken on top. Drizzle with bacon-onion jam.