Country Garden Chicken With Cheesy Grits Recipes

Steps:

• Place oil in large sauté pan and heat on medium-high 2-3 minutes.
• Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.) Set chicken aside. Wash hands.
• Place chicken, using tongs, in hot oil and cook 6-8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
• While chicken cooks, prepare grits.
• Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2-3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2-3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken.
• Grits Preparation Steps
• Combine all ingredients in microwave-safe bowl.
• Cover and microwave on HIGH 6 minutes, until water is absorbed, stirring once. Serve.

Steps:

• For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come 1/3 of the way up the sides. Place over medium heat.
• Set up a breading station by whisking together the eggs, buttermilk and hot sauce in 1 pie plate or baking dish, and stirring together the fish fry mix and Cajun seasoning in another. Dip each chicken breast in the egg mixture, and then press into the fish fry mixture, making sure it gets completely coated. Set aside while the oil is heating.
• When the oil reaches about 365 degrees F, carefully place the chicken into the oil. Fry in 2 batches so that the pot does not get overcrowded. Fry until just cooked through, 6 to 8 minutes. Remove from the oil and drain on a tray lined with paper towels.
• For the grits: In medium pot, heat the milk to a simmer over medium heat. Whisk in the butter. Whisk in the grits and continue to whisk until thickened. Mix in 1/2 cup cheese and continue to stir until the cheese is melted and incorporated. Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken.

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

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.

Steps:

• Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions.
• Spoon grits into a greased 9-inch square baking pan; cover and chill until firm.
• Rub chicken breasts with the ground cumin.
• Melt butter in a large skillet over medium heat.
• Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender.
• Remove chicken from skillet and drain on paper towels; cover and keep warm.
• Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles.
• In same skillet, heat pan drippings to medium temperature.
• Add grits and sauté, turning once, about 5 minutes or until lightly brown.
• To serve:.
• Cut each chicken breast into slices.
• Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side.
• Spoon Spicy Southern Salsa over the grits cakes.
• Spicy Southern Salsa.
• 1 cup corn kernels, cooked and drained.
• 1 cup black-eyed peas, cooked and drained.
• 1 medium tomato, seeded and chopped.
• 1/2 cucumber, peeled, seeded, diced.
• 1/4 cup chopped green onions.
• 2 tablespoons minced fresh basil.
• 1 small jalapeno, seeded and finely minced.
• 1 clove garlic, minced.
• 1/4 teaspoon salt.
• 1/8 teaspoon pepper.