Ingredients

The following ingredients have 4 Servings
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • preferably Frank's RedHot
  • plus more for passing at the table
  • 8 boneless
  • skinless chicken thighs
  • Vegetable oil
  • for frying
  • 2 cups flour
  • ¼ cup cornstarch
  • 1 tablespoon granulated garlic
  • 1 teaspoon cayenne or hot paprika
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon allspice
  • Salt and pepper
  • 3 cups chicken stock
  • 1 cup medium to coarsely ground yellow corn grits or cornmeal
  • A little freshly grated or ground nutmeg
  • 2 tablespoons butter
  • About 2 teaspoons honey
  • plus more for passing at the table
  • 1 ½ cups shredded sharp cheddar
  • 1 bunch scallions
  • whites and greens
  • finely chopped

Instruction

  • Preheat the oven to 200°F
  • Set a metal rack on a rimmed baking sheet
  • In a large bowl, combine the buttermilk and hot sauce
  • Add the chicken, turn to coat and let soak
  • In a large, deep skillet or Dutch oven, heat 2 inches of oil over medium heat until it reaches 360°F
  • (Or, use an electric tabletop fryer according to manufacturer’s instructions
  • ) In another large bowl, combine the flour, cornstarch and spices; season with salt and pepper
  • Pour half of the mixture into another bowl and set each bowl on either side of the bowl with the buttermilk
  • Lift the chicken, 1 piece at a time, from the buttermilk, allowing the excess to drip back into the bowl
  • Dredge in the flour, turning to coat
  • Dip again in the buttermilk, allowing the excess to drip off and then in the other bowl of flour to double-coat each piece
  • Fry chicken, turning once, until golden brown and cooked through, about 5 minutes per batch
  • Transfer to the prepared baking sheet; keep warm in the oven
  • Meanwhile, in a medium saucepan, heat the stock over medium heat
  • In a bowl, season the grits with nutmeg, salt and pepper
  • Stir in 1 cup water, then add the grits to the pan with the hot stock
  • Cook, stirring often, until the grits are tender, about 12-15 minutes
  • Mix in the butter and honey, then add the cheese and scallions
  • Divide the grits among 4 shallow bowls and top with the fried chicken
  • Pass hot sauce and honey at the table