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

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
  • Nutrition (per serving)

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

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Bread the Chicken
    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.

  • Step 3 - Cook the Grits
    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.

  • Step 4 - Fry the Chicken
    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.

  • Step 5 - Make the Gravy
    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.

  • Step 6 - Plate the Dish
    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.