Deep-Fried Chicken with Cheddar Cheese Grits

Name: Deep-Fried Chicken with Cheddar Cheese Grits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Southern
Ingredients: 3 Tbsps butter; 118 milliliters buttermilk; 2 Tbsps Cajun seasoning; 710 milliliters canola oil; 1 egg; 2 Tbsps hot sauce; 237 milliliters instant grits; 473 milliliters milk; 4 servings Salt and freshly ground black pepper; 454 grams boneless, skinless chicken breast, thinly sliced; 283 grams box fish fry mix (recommended: McCormick)

Deep-Fried Chicken with Cheddar Cheese Grits might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains about 34g of protein, 36g of fat, and a total of 612 calories. If you have salt and pepper, buttermilk, chicken breast, and a few other ingredients on hand, you can make it. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. It is a budget friendly recipe for fans of Southern food. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come 1/3 of the way up the sides.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cajun Seasoning

Chicken Breast

Buttermilk

Hot Sauce

Egg

Fish

Dip

Cooking Oil

Equipment you will use

Baking Pan

Whisk

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Pot

Remove from the oil and drain on a tray lined with paper towels.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

For the grits: In medium pot, heat the milk to a simmer over medium heat.

Ingredients you will need

Grits

Milk

Equipment you will use

Pot

Whisk in the butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Whisk in the grits and continue to whisk until thickened.

Ingredients you will need

Grits

Equipment you will use

Whisk

Mix in 1/2 cup cheese and continue to stir until the cheese is melted and incorporated.

Ingredients you will need

Cheese

Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken.

Ingredients you will need

Whole Chicken

Cheese

Equipment

Ingredients

Servings:

3Tbsps

butter 118milliliters

buttermilk 2Tbsps

Cajun seasoning 710milliliters

canola oil 1

egg 2Tbsps

hot sauce 237milliliters

instant grits 473milliliters

milk 4servings

Salt and freshly ground black pepper 454grams

boneless, skinless chicken breast, thinly sliced 283grams

box fish fry mix (recommended: McCormick)

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Forge Cellars Classique Riesling. It has 4 out of 5 stars and a bottle costs about 21 dollars.

Forge Cellars Classique Riesling

#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.