Description
Hearty skillet of cajun chicken and cheesy grits combines Southern comfort with spicy Creole flair. Peppers, garlic, and bold seasonings create a robust meal guaranteed to satisfy hungry diners and spark culinary excitement.
Ingredients
Scale
- 2 chicken breasts (large, boneless, skinless)
- 1.5 tsps Cajun seasoning
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.5 tsp garlic powder
- 1 egg (large)
- 1 cup panko bread crumbs
- 3 tbsps (45 mL) canola or vegetable oil
- 2 cups (480 mL) whole milk
- 2 cups (480 mL) chicken broth
- 1 cup stone ground grits (not instant)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 cup (60 grams) unsalted butter
- 4 oz (113 grams) sharp cheddar cheese (shredded)
- Hot sauce (to taste)
Instructions
- Chicken Preparation: Slice chicken breasts horizontally into thin, uniform pieces. Pat dry with paper towels to ensure a crisp exterior.
- Breading Setup: Establish two stations – one with whisked egg, another with panko breadcrumbs, Cajun seasoning, and garlic powder. Dip chicken into egg wash, then coat thoroughly with seasoned breadcrumbs, pressing firmly to create an even layer.
- Skillet Cooking: Heat oil in a skillet over medium temperature until shimmering. Carefully place breaded chicken in the pan, maintaining spacing to prevent overcrowding. Cook 3-4 minutes per side until golden-brown and fully cooked, allowing each piece to release naturally from the pan surface.
- Chicken Resting: Let cooked chicken rest briefly, then slice into thin strips to preserve moisture and distribute juices evenly.
- Grits Foundation: Combine milk, chicken broth, and salt in a saucepan. Bring liquid to a gentle simmer, then gradually whisk in grits. Reduce heat, stirring frequently to prevent sticking and maintain a smooth texture.
- Grits Finishing: Cook for approximately 20 minutes, adding water if needed to maintain creaminess. Remove from heat and blend in butter, pepper, and shredded cheese until fully melted and integrated.
- Plating: Spread creamy grits on plates, top with sliced Cajun chicken, and offer hot sauce on the side for personalized heat. Serve immediately while components remain warm.
Notes
- Moisture Matters: Pat chicken completely dry with paper towels to achieve a crispy, golden-brown crust that doesn’t become soggy.
- Seasoning Technique: Press breadcrumb mixture firmly onto chicken to create an even, adherent coating that locks in flavor and provides maximum crunch.
- Temperature Control: Use medium heat when frying chicken to ensure even cooking without burning the exterior while maintaining juicy interior.
- Cheese and Grits Tip: Add cheese after removing grits from heat to prevent separation and maintain a smooth, creamy texture.
- Prep Time: 10min
- Cook Time: 30min
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 5
- Calories: 590
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 130 mg