FRIED CHICKEN THIGHS WITH CHEESY GRITS
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Provided by Alison Roman
Categories Bon Appétit Chicken Dinner Hominy/Cornmeal/Masa Kid-Friendly Cheese Kale Leafy Green Buttermilk Parmesan Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken:
- Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
- Grits:
- Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
- Frying and assembly:
- Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
- Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
- Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
- Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
- Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.
DEEP-FRIED CHICKEN WITH CHEDDAR CHEESE GRITS
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come 1/3 of the way up the sides. Place over medium heat.
- Set up a breading station by whisking together the eggs, buttermilk and hot sauce in 1 pie plate or baking dish, and stirring together the fish fry mix and Cajun seasoning in another. Dip each chicken breast in the egg mixture, and then press into the fish fry mixture, making sure it gets completely coated. Set aside while the oil is heating.
- When the oil reaches about 365 degrees F, carefully place the chicken into the oil. Fry in 2 batches so that the pot does not get overcrowded. Fry until just cooked through, 6 to 8 minutes. Remove from the oil and drain on a tray lined with paper towels.
- For the grits: In medium pot, heat the milk to a simmer over medium heat. Whisk in the butter. Whisk in the grits and continue to whisk until thickened. Mix in 1/2 cup cheese and continue to stir until the cheese is melted and incorporated. Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken.
MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS
On a popular TV cook-off show, contestant Miss Gillian won with a recipe for crispy fried chicken that I've imitated here, to excellent family reviews.
Provided by KDcook
Time 8h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
- Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
- Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
- Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 463.7 calories, Carbohydrate 24.6 g, Cholesterol 110.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 5.2 g, Sodium 1195.3 mg, Sugar 6 g
COUNTRY GARDEN CHICKEN WITH CHEESY GRITS
This came from a Publix recipe and we loved it so much that I'm posting it here for easy reference! I personally used some white sawmill country gravy mix I had on hand and Shake'n Bake chicken flavored breading. I highly recommend McCormick's "Vegetable Supreme" seasoning as the blend used. You can cut the carbs by about 50% in the chicken recipe by pan-frying the chicken without the breading. SUGGESTED ITEMS TO SERVE WITH: apple pie, cornbread, okra. COOKING SEQUENCE: Bread chicken and begin to cook - 10 minutes. While chicken cooks, prepare grits, complete chicken and serve - 15 minutes.
Provided by Meri Beth
Categories Chicken Breast
Time 40m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place oil in large sauté pan and heat on medium-high 2-3 minutes.
- Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.) Set chicken aside. Wash hands.
- Place chicken, using tongs, in hot oil and cook 6-8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
- While chicken cooks, prepare grits.
- Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2-3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2-3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken.
- Grits Preparation Steps
- Combine all ingredients in microwave-safe bowl.
- Cover and microwave on HIGH 6 minutes, until water is absorbed, stirring once. Serve.
Nutrition Facts : Calories 702.2, Fat 27.9, SaturatedFat 5.6, Cholesterol 109.2, Sodium 227.1, Carbohydrate 66.8, Fiber 2.1, Sugar 2.7, Protein 43
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- Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
- Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25–30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
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