Deep-Fried Chicken with Cheddar Cheese Grits
Skill level: Easy
Serves: 4
Nutrition Details Per Serving
Portion: 1 of 4 servings
Calories: 1081
Total Fat: 80g
Saturated Fat: 14g
Carbohydrates: 42g
Dietary Fiber: 3g
Sugar: 8g
Protein: 50g
Cholesterol: 195mg
Sodium: 1095mg
Total Time: 30 min
Preparation: 15 min
Cooking: 15 min
Ingredients
For the Chicken:
- 3 cups canola oil
- 1 large egg
- 1/2 cup buttermilk
- 2 tbsp hot sauce
- 1 box (10 oz) fish fry coating (such as McCormick)
- 2 tbsp Cajun seasoning mix
- 1 lb boneless, skinless chicken breasts, sliced thin
- Salt and black pepper, to taste
For the Grits:
- 2 cups milk
- 3 tbsp butter
- 1 cup quick-cooking grits
- 1/2 cup shredded Cheddar cheese, plus an extra 1/4 cup for topping
- Salt and freshly ground pepper
- Chicken Instructions: Pour oil into a heavy, deep skillet until it reaches about one-third of the way up the sides and heat over medium. In a shallow dish, whisk together the egg, buttermilk, and hot sauce. In another dish, combine the fish fry coating and Cajun seasoning. Dip each chicken slice into the wet mixture, then press into the seasoned coating to fully cover. Let the coated chicken rest while the oil heats.
- When the oil reaches about 365F, carefully place the chicken pieces in the skillet in batches so they aren't crowded. Fry until golden and cooked through, about 68 minutes per batch. Transfer the cooked chicken to a paper towellined tray to drain.
- Cheddar Grits Instructions: In a medium saucepan, warm the milk over medium heat until it begins to simmer. Whisk in the butter until melted, then slowly whisk in the grits and cook, stirring, until thickened. Stir in 1/2 cup cheddar until fully melted and incorporated. Remove from heat, spoon onto plates or into bowls, sprinkle each serving with an extra tablespoon of cheddar, and serve with the fried chicken.
Recipe adapted from Sandra Lee, 2011
