Meal Kit

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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 1 Red Bell Pepper
  • 3 oz. Corn Kernels
  • Info
    3 oz. Shredded Cheddar Cheese
  • ½ fl. oz. Cholula Hot Sauce
  • 6 fl. oz. Canola Oil
  • 14 oz. Diced Chicken Thighs
  • Info
    1 oz. Flour
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1


    Chop peppers Chop scallions

  2. 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.

  3. 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.

  4. 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.

  5. 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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