Ingredients
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
- Prepare the chicken: Carefully slice each chicken breast in half lengthwise to create four thin pieces, similar to butterflying but cutting through completely. Pat each piece dry with a paper towel to help the breading stick. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside.
- Prepare breading station: In a shallow bowl, whisk the large egg. In a separate shallow bowl, combine the panko bread crumbs, 1.5 teaspoons Cajun seasoning, and 1/2 teaspoon garlic powder.
- Bread the chicken: Dip each chicken piece into the egg mixture, flipping to coat evenly, then gently shake off any excess. Next, place the chicken into the bread crumb mixture, turning to coat thoroughly. Use your hands to gently press the crumbs onto the chicken for a good coating and shake off extra crumbs. Place the breaded chicken pieces on a plate. Repeat with all chicken pieces.
- Start the grits: In a saucepan over medium heat, combine 2 cups whole milk, 2 cups chicken broth, and 1/2 teaspoon salt. Bring to a simmer, then slowly whisk in 1 cup stone ground grits ensuring no lumps form. Reduce the heat to medium-low and cook uncovered for about 20 minutes, stirring frequently to prevent sticking. If grits start to stick, reduce heat further and add a splash of water. The grits are done when creamy, thick, and smooth without graininess.
- Fry the chicken: While the grits cook, heat 3 tablespoons canola oil in a pan over medium heat. When hot, add the breaded chicken pieces without overcrowding the pan; cook in batches if necessary. Fry each side for 3-4 minutes or until the breading is golden brown and the chicken releases easily from the pan. Transfer cooked chicken to a plate and allow to rest for 2-3 minutes.
- Finish the grits: Remove the saucepan from heat. Add 1/2 teaspoon pepper, 1/4 cup unsalted butter, and 4 ounces shredded sharp cheddar cheese to the grits. Stir until the butter and cheese melt completely and the grits are rich and creamy.
- Serve: Slice the rested chicken into thin strips. Portion cheesy grits into bowls, top with sliced Cajun chicken, and add hot sauce to taste. Serve immediately for a hearty, comforting meal.
Notes
- Use stone ground grits for the best texture; instant grits will not yield the same creamy result.
- Adjust Cajun seasoning level to your spice tolerance, or substitute with your preferred Cajun spice blend.
- Allowing the chicken to rest after frying helps retain juices and ensures moist meat.
- For a lighter option, you can substitute whole milk with 2% milk but the grits may be slightly less creamy.
- If grits thicken too much upon standing, stir in a splash of milk or water before serving.
- Serve with additional hot sauce or chopped fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
