Southern Fried Chicken and White Cheddar Grits

with butter, green onions, and hot sauce

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

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

We aren't reinventing the wheel here, and we don't need to: Fried chicken and grits are such a tasty, classic combination we don't need to gussy it up or reimagine it fresh. Chicken is breaded, fried, and served with a gravy of green onions and rich demi-glace. OK, maybe a slight bit of gussying; we did add some cheddar to the grits. Flavor yours to taste with the hot sauce, and settle in for a meal that defines tradition in all the right ways.

In Your Box (serves 2)

  • Info
    2 fl. oz. Liquid Egg
  • 2 Green Onions
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 cup Breading
  • ¾ cup Instant Grits
  • Info
    3 oz. White Cheddar Cheese, Shredded
  • Info
    1⅕ oz. Butter
  • Info
    2 tsp. Chicken Demi-Glace
  • ⅓ fl. oz. Frank's Red Hot Sauce

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
    700
  • Carbohydrates
    34g
  • Fat
    41g
  • Protein
    57g
  • Sodium
    1646mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken across width into ¾" slices. Season with ¼ tsp. salt and ¼ tsp. pepper. Place in a medium mixing bowl with liquid egg and toss to coat.

  • 2

    Bread the Chicken

    Place breading in another medium mixing bowl. One at a time, remove chicken from liquid egg and add to breading. Toss to coat and place on a plate. Repeat with remaining chicken.

  • 3

    Cook the Grits

    Whisk grits into boiling water in a steady stream to avoid clumping. Stir until consistency is slightly thicker than pancake batter. Reduce heat to medium-low and cook, stirring often, 5-7 minutes. Stir white cheddar into grits along with half the butter (reserve remaining for gravy). Season with ½ tsp. salt and ¼ tsp. pepper. Remove from burner and keep warm.

  • 4

    Fry the Chicken

    Line a plate with a paper towel. Place a large non-stick pan over medium heat. Add 3 Tbsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip chicken and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove chicken to towel-lined plate. Wipe pan clean and reserve.

  • 5

    Make the Gravy

    Place pan used to fry chicken over high heat. Add demi-glace, white portions of green onions, and ¼ cup water to hot pan. Bring to a boil and reduce by half, 1-2 minutes. Remove from burner and swirl in remaining butter.

  • 6

    Plate the Dish

    If grits have become firm, add 2 Tbsp. water and warm over medium-high heat. Taste, and add a pinch of salt and pepper if necessary. Add grits to a plate or a shallow bowl. Place chicken over grits, then pour on gravy and hot sauce (to taste). Garnish with green portions of green onions.

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