Ingredients
- Chicken:
- 1 cup of tangy buttermilk
- ¼ cup of zesty Mexican-style hot sauce (like Cholula®)
- 1 pound of tender, boneless chicken breasts, sliced into 1-inch strips
- A light spray of cooking oil
- 1 cup of crispy bread crumbs
- ½ cup of versatile all-purpose flour
- A medley of spices: paprika, salt, garlic powder, black pepper, onion powder, dried oregano, thyme leaves, chipotle chili powder
- Grits:
- 2 ½ cups of creamy milk
- 2 ½ cups of refreshing water
- A pinch of salt and a dash of black pepper
- 1 cup of hearty grits
- ½ package (4 ounces) of shredded Mexican cheese blend
- 4 tablespoons of rich butter
- Chorizo Reduction:
- 1 pound of savory ground chorizo
- 1 sweet onion, finely diced
- 1 vibrant red bell pepper, chopped
- 1 spicy jalapeno pepper, deseeded and diced
- 4 cloves of garlic, minced
- 1 cup of plump cherry tomatoes
- 1 cup of flavorful vegetable broth
- A touch of Worcestershire sauce
- 1 tablespoon of Mexican-style hot sauce (like Cholula®)
- ½ cup of luscious heavy cream
- 1 teaspoon of crumbled Cotija cheese, or more for added flair
Step 1
Begin by pouring a mixture of buttermilk and hot sauce into a spacious bowl or a sealed bag, ensuring a thorough blend. Submerge the chicken in this marinade, letting it soak for anywhere between 4 hours to overnight to enhance the flavors.
Step 2
To kick start the cooking process, preheat the oven to 400 degrees F (200 degrees C). Lay a wire rack on a baking sheet and generously spritz it with cooking oil to prevent sticking.
Step 3
Prepare a seasoned breadcrumb concoction by mixing together bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a separate bowl. Take the marinated chicken pieces and coat them evenly with this mixture before arranging them on the prepared wire rack.
Step 4
Allow the chicken to bake in the preheated oven until the meat is no longer pink in the middle and the juices run clear, typically about 30 minutes of cooking time.
Step 5
Simultaneously, in a sizable saucepan, combine milk, water, salt, and pepper, bringing the mixture to a boil over high heat. Once boiling, lower the heat and stir in the grits. Cook the grits covered for approximately 20 minutes, remembering to stir occasionally to maintain a smooth consistency. After cooking, remove from heat and add Mexican cheese and butter, stirring until the mixture is creamy and well combined.
Step 6
While the chicken and grits are in the oven and on the stove respectively, start preparing a flavorful chorizo reduction. In a large skillet over medium-high heat, sauté chorizo, onion, bell pepper, and jalapeno until the meat is browned and the veggies are tender, a process that should take around 5 to 7 minutes. Drain any excess grease from the skillet before adding garlic, allowing it to cook until aromatic for about half a minute.
Step 7
Introduce cherry tomatoes, vegetable broth, Worcestershire sauce, and more hot sauce to the skillet. Reduce the heat to a simmer and let the mixture cook down, stirring occasionally for approximately 15 minutes. Pour in heavy cream and continue simmering until the sauce thickens enough to coat the back of a spoon, which should take another 5 minutes.
Step 8
To assemble the dish, place a serving of the creamy grits into a bowl, top it with the savory chorizo reduction sauce, and finish by placing a piece of the spicy fried chicken on top. For a final touch, garnish with crumbled Cotija cheese to add a burst of flavor.
Extra Tips & Suggestions
- 1. Refrigerate promptly: After indulging in the spicy oven-fried chicken and cheesy grits with zesty chorizo drizzle, make sure to refrigerate any leftovers promptly to prevent spoilage.
- 2. Separate and store: To maintain freshness and prevent flavors from mixing, store the chicken and grits in separate airtight containers.
Reviews
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