Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction

4.5
(4)

This chicken and chorizo dish is a Southern favorite with a spicy Mexican twist.

2
2
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 50 mins
Servings:
8
Yield:
8 servings

Ingredients

Chicken:

  • 1 cup buttermilk

  • ¼ cup Mexican-style hot sauce (such as Cholula®)

  • 1 pound skinless, boneless chicken breasts, cut into 1-inch strips

  • cooking spray

  • 1 cup bread crumbs

  • ½ cup all-purpose flour

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • ½ teaspoon garlic powder

  • ½ teaspoon ground black pepper

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano

  • ½ teaspoon thyme leaves

  • ½ teaspoon chipotle chili powder

Grits:

  • 2 ½ cups milk

  • 2 ½ cups water

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 cup grits

  • ½ (8 ounce) package shredded Mexican cheese blend

  • 4 tablespoons butter

Chorizo Reduction:

  • 1 pound ground chorizo

  • 1 sweet onion, diced

  • 1 red bell pepper, diced

  • 1 jalapeno pepper, seeded and diced

  • 4 cloves garlic, minced

  • 1 cup cherry tomatoes

  • 1 cup vegetable broth

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Mexican-style hot sauce (such as Cholula®)

  • ½ cup heavy cream

  • 1 teaspoon crumbled Cotija cheese, or to taste

Directions

  1. Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.

  2. Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.

  3. Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.

  4. Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.

  5. Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.

  6. While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.

  7. Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.

  8. Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

Tips

Cook's Note:

Valentina(R) hot sauce also works well in this dish.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

713 Calories
42g Fat
44g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 713
% Daily Value *
Total Fat 42g 54%
Saturated Fat 20g 102%
Cholesterol 139mg 46%
Sodium 1950mg 85%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 9%
Total Sugars 8g
Protein 38g
Vitamin C 33mg 166%
Calcium 288mg 22%
Iron 4mg 21%
Potassium 728mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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