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
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)
- 2 Boneless Skinless Chicken Breasts
- ¾ cup Instant Grits
- 2 Green Onions
- 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) lPE8W53K
You Will Need
- Olive Oil
- 1 Small Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
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
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 3/4" slices. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Place in a medium mixing bowl with liquid egg and toss to coat.
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.
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 1/2 tsp. salt and 1/4 tsp. pepper. Remove from burner and keep warm.
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.
Make the Gravy
Place pan used to fry chicken over high heat. Add demi-glace, white portions of green onions, and 1/4 cup water to hot pan. Bring to a boil and reduce by half, 1-2 minutes. Remove from burner and swirl in remaining butter.
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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