Southern Fried Chicken with Grits

Ingredients

• 2 lbs chicken pieces, cut into 8-10 pieces, skin on, patted dry
• 1 cup buttermilk, well-shaken
• 2 tbsp hot sauce, such as Frank's RedHot
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup all-purpose flour, sifted

Method

1. 1In a large bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper, then add the chicken pieces, covering them completely, and refrigerate for at least 2 hours or overnight.
2. 2Preheat the oil in a deep frying skillet to 350°F.
3. 3In a separate large bowl, mix together the sifted flour, and additional 1 tsp salt, and 1/2 tsp black pepper, for dredging the marinated chicken pieces.
4. 4Remove the chicken from the buttermilk marinade, allowing any excess to drip off, then dredge the pieces in the flour mixture, shaking off excess.
5. 5Carefully place 3-4 flour-coated chicken pieces into the hot oil, being mindful of the temperature, and fry for 8-10 minutes, or until deeply golden, then repeat with the remaining pieces.
6. 6Using a slotted spoon, transfer the fried chicken to a paper-lined tray to drain excess oil.
7. 7In a medium saucepan, bring 4 cups of water to a boil, then gradually whisk in 1 cup of stone-ground grits, reducing heat to low, and cooking, covered, for 20-25 minutes, stirring occasionally, until creamy and smooth.
8. 8Stir in 2 tbsp of unsalted butter, and 1/2 cup of grated cheddar cheese, until fully incorporated, then season with salt, to taste.

Nutrition per serving