Crispy Spicy Chicken with Cheesy Grits and Chorizo Sauce

Recipe Collection: Dinner

Crispy Spicy Chicken with Cheesy Grits and Chorizo Sauce brings together the perfect fusion of Southern and Mexican flavors. This non-vegetarian dish features crispy oven-fried chicken, creamy cheese grits, and a zesty chorizo reduction, making it a hearty meal for any occasion. With potential allergens including dairy and gluten, this recipe is ideal for those seeking bold flavors in their cooking.

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Overview

This dish combines Southern comfort with a spicy Mexican twist. Enjoy crispy oven-fried chicken paired with creamy cheese grits and a flavorful chorizo reduction. Perfect for a hearty meal that brings together the best of both cuisines.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Fusion (Southern and Mexican)

Serving Size: 8

Cooking Time: 50 minutes

Ingredients

• 1 Cup buttermilk
• 0.25 Cup Mexican-style hot sauce
• 1 Pound skinless, boneless chicken breasts, sliced
• Cooking spray
• 1 Cup bread crumbs
• 0.5 Cup all-purpose flour
• 1 Teaspoon (tsp) paprika
• 1 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) ground black pepper
• 0.5 Teaspoon (tsp) onion powder
• 0.5 Teaspoon (tsp) dried oregano
• 0.5 Teaspoon (tsp) thyme leaves
• 0.5 Teaspoon (tsp) chipotle chili powder
• 2.5 Cups milk
• 2.5 Cups water
• 1 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) ground black pepper
• 1 Cup grits
• 4 Ounces shredded Mexican cheese blend
• 4 Tablespoons (tbsp) butter
• 1 Pound ground chorizo
• 1 Sweet onion, minced
• 1 Red bell pepper, minced
• 1 Jalapeno pepper, minced
• 4 Cloves garlic, minced
• 1 Cup cherry tomatoes
• 1 Cup vegetable broth
• 1 Tablespoon (tbsp) Worcestershire sauce
• 1 Tablespoon (tbsp) Mexican-style hot sauce
• 0.5 Cup heavy cream
• Pinch Cotija cheese, to taste

Steps

1. In a large bowl or zip-top bag, mix buttermilk and hot sauce. Add chicken strips and marinate for 4 hours to overnight.
2. Preheat the oven to 400°F (200°C). Place a wire rack on a baking sheet and spray with cooking spray.
3. In a bowl, combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder. Remove chicken from marinade and dredge in the crumb mixture. Place coated chicken on the prepared wire rack.
4. Bake in the preheated oven for about 30 minutes, until the chicken is no longer pink in the center and juices run clear.
5. For the grits, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low, add grits, and cook covered for 20 minutes, stirring occasionally. Remove from heat and stir in cheese and butter until creamy.
6. While the chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until the meat is browned and vegetables are tender, about 5 to 7 minutes. Drain grease. Add garlic and cook for about 30 seconds until fragrant.
7. Stir in cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce. Reduce heat to low and simmer until reduced, about 15 minutes. Add heavy cream and simmer until the sauce coats a spoon, about 5 minutes more.
8. Serve grits in a bowl, topped with chorizo reduction sauce and spicy fried chicken. Garnish with Cotija cheese.

Enjoy this flavorful fusion dish that brings together the best of Southern and Mexican cuisines!