Fried Chicken and Grits is a Southern classic that combines crispy, flavorful fried chicken with creamy, buttery grits. This comfort food dish is both hearty and satisfying, making it perfect for a Sunday dinner or any special meal. Here’s a recipe for this delicious combo!
Fried Chicken & Grits Recipe
Ingredients:
For the Fried Chicken:
- 4-6 bone-in, skin-on chicken thighs (or breasts if preferred)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, for extra flavor)
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Vegetable oil (for frying)
For the Grits:
- 1 cup stone-ground grits (preferably, for a creamier texture)
- 4 cups water or chicken broth (for richer flavor)
- 1 tbsp unsalted butter
- ½ cup heavy cream or milk (for creaminess)
- 1 tsp salt
- Freshly ground black pepper to taste
Instructions:
1. Prepare the Fried Chicken:
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Marinate the Chicken:
- In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces in the buttermilk mixture, making sure they are completely coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor and tenderness.
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Set up the Breading Station:
- In a shallow dish or plate, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well.
- After marinating, remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture. Press the flour onto the chicken to ensure a nice, thick coating. Set the coated chicken aside.
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Fry the Chicken:
- Heat about 1 inch of vegetable oil in a large skillet or deep pan over medium-high heat. You can test the oil by dropping a pinch of flour into it—if it sizzles, the oil is ready.
- Carefully add the chicken pieces to the hot oil, skin side down, and fry in batches if needed to avoid overcrowding. Fry the chicken for about 7-8 minutes per side or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F (74°C)).
- Once fried, transfer the chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.
2. Make the Grits:
- Cook the Grits:
- In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Add 1 teaspoon of salt.
- Gradually stir in the grits, whisking to prevent clumping. Reduce the heat to low and simmer, uncovered, for about 20-25 minutes, stirring occasionally, until the grits are tender and have absorbed most of the liquid. If they seem too thick, you can add a little more water or broth to reach your desired consistency.
- Make the Grits Creamy:
- Once the grits are cooked, stir in the butter and heavy cream (or milk) to make them creamy. Taste and adjust seasoning with more salt and pepper if needed.
3. Serve:
- Spoon the creamy grits onto a plate or bowl, then place the crispy fried chicken on top.
- Optionally, garnish with fresh herbs (like parsley or thyme), hot sauce, or a drizzle of honey for a touch of sweetness.
Tips & Variations:
- Grits: If you prefer smoother grits, use instant grits instead of stone-ground, but they may not be as rich in flavor. For an extra savory kick, stir in some shredded cheese (like cheddar or parmesan) into the grits after cooking.
- Chicken Breading: For extra crunch, you can double-dip the chicken by dipping it back into the buttermilk and flour mixture a second time before frying.
- Additions to Grits: You can make your grits even more luxurious by stirring in a bit of cream cheese, shredded cheese, or a tablespoon of garlic butter.
- Air-Fried Chicken: If you prefer a lighter version, you can air fry the breaded chicken at 375°F (190°C) for about 25-30 minutes, flipping halfway through, until golden and crispy.
This Fried Chicken & Grits combo brings together crispy, juicy chicken with the rich, creamy texture of buttery grits, creating a truly comforting dish. Whether you’re cooking for yourself or a crowd, this Southern classic never disappoints! Enjoy!