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Cajun Chicken with Cheesy Grits Recipe

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★★★★★

4.5 from 92 reviews

This comforting Cajun Chicken and Cheesy Grits recipe marries spicy, crispy breaded chicken with creamy, cheesy stone-ground grits. Perfectly seasoned and pan-fried, the chicken features a golden crust with bold Cajun flavors, while the grits offer a smooth, buttery base enriched with sharp cheddar cheese. A touch of hot sauce adds a delightful kick, making this dish ideal for a hearty breakfast, brunch, or dinner.

Ingredients

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Cajun Chicken

  • 2 large boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1.5 teaspoons Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 3 tablespoons canola oil (or vegetable oil)

Cheesy Grits

  • 2 cups whole milk
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup stone ground grits (not instant)
  • 1/2 teaspoon pepper
  • 1/4 cup unsalted butter
  • 4 ounces sharp cheddar cheese, shredded
  • Hot sauce, to taste

Instructions

  1. Prepare the chicken: Carefully slice each chicken breast in half lengthwise to create four thin pieces, butterflying but cutting all the way through. Pat the chicken dry on all sides with paper towels to help the breading stick. Season both sides with salt and pepper.
  2. Bread the chicken: In one shallow bowl, whisk the egg. In another shallow bowl, combine panko bread crumbs, Cajun seasoning, and garlic powder. Dip one piece of chicken into the egg, flipping to coat, then gently shake off excess. Next, place it into the breading mixture, flipping to coat thoroughly. Pat the breading gently onto the chicken, then shake off any excess. Repeat with all pieces and set aside on a plate.
  3. Start cooking the grits: In a medium saucepan over medium heat, combine the milk, chicken broth, and salt. Bring to a simmer.
  4. Add the grits: Slowly whisk in the stone ground grits to avoid lumps. Reduce heat to medium-low and cook, whisking frequently, for about 20 minutes. Add water as needed if grits start to stick. Cook until creamy and smooth with no grainy texture.
  5. Cook the chicken: While grits cook, heat canola oil in a pan over medium heat. When hot, add breaded chicken pieces without overcrowding; cook in batches if necessary. Fry for 3-4 minutes per side or until golden brown and chicken releases easily from the pan. Transfer to a plate and let rest for 2-3 minutes before slicing into strips.
  6. Finish the grits: Remove grits from heat, stir in pepper, butter, and shredded cheddar cheese until melted and creamy.
  7. Serve: Portion grits into bowls, top with sliced Cajun chicken, and add hot sauce to taste. Serve immediately for best flavor and texture.

Notes

  • Use stone ground grits for optimal texture; instant grits will not yield the same creamy consistency.
  • Adjust Cajun seasoning amount based on spice preference.
  • Make sure oil is hot before frying chicken to achieve a crispy crust without soaking up extra oil.
  • Resting the fried chicken allows juices to redistribute, keeping meat tender and juicy.
  • For a lighter version, use low-fat milk and reduce butter.

Keywords: Cajun chicken, cheesy grits, Southern comfort food, fried chicken, creamy grits, spicy chicken, easy dinner

Find it online: https://frommamamaya.com/cajun-chicken-with-cheesy-grits-recipe/