Fried Chicken Thighs & Cheesy Grits
with corn and red bell pepper
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 Red Bell Pepper
- 3 oz. Corn Kernels
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3 oz. Shredded Cheddar Cheese
- 2 Green Onion
- ½ fl. oz. Cholula Hot Sauce
- 6 fl. oz. Canola Oil
- 14 oz. Diced Chicken Thighs
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1 oz. Flour
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1 cup Panko Breadcrumbs
- ½ cup Instant Grits
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories953
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Carbohydrates84g
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Fat43g
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Protein59g
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Sodium1485mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
Chop peppers Chop scallions
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2 Cook Grits
Cook grits according to package directions with ¼ tsp salt. Add peppers, corn, half of the scallion tops and cheese. Stir constantly over medium heat until peppers are softened and cheese is evenly distributed, 1-2 minutes. Remove from heat, cover and set aside.
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3 Bread Chicken
Place flour in a mixing bowl. Add enough water to make a slurry mixture. In another bowl, add panko. Season chicken with ½ tsp salt and a pinch of pepper. Dip diced chicken into slurry mixture and then coat with panko. Repeat with all chicken and set on a plate.
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4 Cook Chicken
Heat oil in a medium pan over medium heat. Test temperature of oil by adding a little slurry to the oil. Fry chicken until lightly browned and cooked through.
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5 Finish The Dish
Add a little water to the grits if they firmed up. Top grits and chicken with hot sauce to taste. Garnish with remaining scallion tops.
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