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.
CHEESY GRITS WITH FRIED EGGS AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.
Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams
CHEESY FRIED GRITS RECIPE - (4.2/5)
Provided by á-114543
Number Of Ingredients 13
Steps:
- Grease an 8 by 8-inch square cake pan or rimmed baking sheet with the butter, line with parchement or wax paper and grease again. Set aside. In a large, heavy saucepan, bring the water to a boil. Slowly add the grits, salt and pepper, whisking constantly. Bring to a boil, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally. Remove from the heat, add the cheese, green onions, and garlic, and adjust the seasoning to taste. Turn out the mixture onto the prepared baking sheet and using an offset cake spreader or rubber spatula, spread evenly across the bottom. Refrigerate until completely cooled and firm, at least 1 hour. Cut the grits into squares and refrigerate until ready to work. In a large, heavy skillet or saute pan, heat 1/2 cup of the oil to 350 degrees F. Combine the flour and Essence in a shallow dish. Combine the eggs and milk in another shallow dish, whisking to combine. Dredge the squares in the seasoned flour, dip into the egg wash, and then back into the flour, 1 at a time. Fry in batches, turning, until golden brown, 2 to 3 minutes, adding more oil as necessary. Remove with a slotted spoon and drain on paper towels. Season fried grits lightly with Essence.
FRIED CHICKEN THIGHS WITH CHEESY GRITS
How to make Fried Chicken Thighs with Cheesy Grits
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- 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.
- 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°. Working in batches and returning oil to 350° 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love