Best 2 Deep Fried Chicken With Cheddar Cheese Grits Recipes
Indulge in a culinary journey with our delectable Deep-Fried Chicken with Cheddar Cheese Grits. This tantalizing dish combines the allure of crispy, golden-brown chicken with the creamy richness of cheddar cheese grits. As your taste buds embark on this epicurean adventure, they'll encounter a symphony of flavors that will leave you craving more.
For the chicken, we've carefully selected plump and succulent pieces, which are then seasoned to perfection with a blend of aromatic herbs and spices. Once coated in a crispy batter, the chicken is immersed in hot oil, resulting in an irresistibly crunchy exterior that gives way to tender and juicy meat.
Complementing the crispy chicken is a velvety smooth and cheesy grits made with creamy cheddar cheese. The grits are slow-cooked to achieve a creamy texture that melts in your mouth, while the sharp cheddar cheese adds a delightful tanginess that elevates the dish to new heights.
To complete this culinary masterpiece, we've included recipes for a tangy homemade tartar sauce, a refreshing coleslaw, and a sweet and tangy honey mustard sauce. These accompaniments add layers of flavor and texture, creating a harmonious ensemble of flavors that will tantalize your taste buds.
Prepare to embark on a culinary adventure that will leave you utterly satisfied. Our Deep-Fried Chicken with Cheddar Cheese Grits is a symphony of flavors that will make your taste buds dance with delight. So, gather your ingredients, don your apron, and let's begin this delicious journey together!
POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)
Steps:
- In a Dutch oven or deep-fryer heat oil to 375 degrees F.
- In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
- Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
- Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
- For the garlic mixture:
- In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
- Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.
FRIED CHICKEN THIGHS WITH CHEESY GRITS
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Provided by Alison Roman
Categories Bon Appétit Chicken Dinner Hominy/Cornmeal/Masa Kid-Friendly Cheese Kale Leafy Green Buttermilk Parmesan Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken:
- Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
- Grits:
- Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
- Frying and assembly:
- Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
- Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
- Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
- Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
- Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.
Tips:
- For crispy chicken, use buttermilk as the marinade. Buttermilk helps tenderize the chicken and gives it a crispy coating.
- To achieve a golden-brown crispy crust, double coat the chicken in the flour mixture. Make sure to shake off any excess flour before frying.
- Use a deep fryer or a large pot with a heavy bottom for frying the chicken. This will help maintain a consistent temperature for even cooking.
- Fry the chicken in small batches to avoid overcrowding the pot. Overcrowding can cause the chicken to steam instead of fry, resulting in soggy chicken.
- For the cheddar cheese grits, use freshly grated cheddar cheese for the best flavor. Pre-shredded cheese often contains additives that can affect the taste and texture of the grits.
- To achieve a creamy and smooth texture for the grits, cook them over low heat, stirring constantly. Avoid boiling the grits, as this can make them gummy.
- Season the grits with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper, to enhance the flavor.
Conclusion:
This recipe for Deep-Fried Chicken with Cheddar Cheese Grits is a delicious and satisfying meal that is perfect for any occasion. The crispy chicken is perfectly complemented by the creamy and cheesy grits, and the combination of flavors and textures is sure to please everyone at the table. With careful preparation and attention to detail, you can easily recreate this dish at home and enjoy a restaurant-quality meal in the comfort of your own kitchen.
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