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Chicken and Cheesy Grits Recipe

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★★★★★

4.6 from 96 reviews

This Cheesy Grits recipe features crispy Cajun-seasoned breaded chicken paired with creamy, rich cheddar grits. The dish combines perfectly seasoned fried chicken strips with smooth stone-ground grits cooked in milk and chicken broth, enriched with butter and sharp cheddar cheese. A touch of hot sauce adds an optional kick, making this Southern-inspired comfort food ideal for a satisfying lunch or dinner.

Ingredients

Scale

Chicken

  • 2 large boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1.5 teaspoons Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 3 tablespoons canola oil (or vegetable oil)

Cheesy Grits

  • 2 cups whole milk
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup stone ground grits (not instant)
  • 1/2 teaspoon pepper
  • 1/4 cup unsalted butter
  • 4 ounces sharp cheddar cheese, shredded
  • hot sauce, to taste

Instructions

  1. Prepare the chicken: Carefully slice each chicken breast in half lengthwise to create four thin pieces. Pat the chicken dry with paper towels to ensure the breading sticks well. Season both sides with salt and pepper, then set aside.
  2. Set up the breading stations: In a shallow bowl, whisk the egg. In another shallow bowl, combine the panko bread crumbs, Cajun seasoning, and garlic powder.
  3. Bread the chicken: Dip each chicken piece into the egg mixture, flipping to coat evenly. Gently shake off excess egg, then dredge in the bread crumb mixture, pressing the crumbs gently to adhere well. Shake off excess crumbs and place the breaded chicken on a plate. Repeat for all pieces.
  4. Start cooking the grits: Begin preparing the grits while you bread the chicken so that timing coincides with frying. This ensures the grits and chicken finish around the same time.
  5. Cook the chicken: Heat oil in a pan over medium heat. When hot, add the breaded chicken pieces without overcrowding the pan. Fry each side for 3-4 minutes, or until the breading is golden brown and the chicken releases easily from the pan. You may need to cook in batches. Transfer cooked chicken to a plate and allow to rest for 2-3 minutes before slicing into thin strips.
  6. Simmer the grits: In a saucepan over medium heat, combine milk, chicken broth, and salt. Bring to a simmer. Slowly whisk in the stone ground grits to avoid lumps.
  7. Cook the grits: Reduce heat to medium-low and cook, whisking frequently, for about 20 minutes. If the grits begin to stick, lower the heat further and add a splash of water. The final texture should be creamy and thick without roughness.
  8. Finish the grits: Remove the saucepan from heat and stir in pepper, butter, and shredded sharp cheddar until fully melted and smooth.
  9. Serve: Portion the cheesy grits into bowls, top with sliced fried Cajun chicken strips, and add hot sauce to taste. Serve immediately for best flavor and texture.

Notes

  • Using stone ground grits is essential for a creamy texture; instant grits will not provide the same quality.
  • Patting the chicken dry before breading helps achieve a crispy crust.
  • You can adjust the amount of Cajun seasoning to control the spice level of the chicken.
  • Keep stirring the grits regularly while cooking to prevent lumps and sticking.
  • Let the cooked chicken rest before slicing to retain juicy tenderness.
  • For a lower fat option, use reduced-fat milk and cheese, and pan spray instead of oil for frying.

Keywords: cheesy grits, Cajun chicken, Southern comfort food, fried chicken, creamy grits, stone ground grits, sharp cheddar, Cajun seasoning

Find it online: https://liamjayne.com/chicken-and-cheesy-grits-recipe/