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Cajun Chicken and Cheesy Grits


Cajun chicken

  • 2 large boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1 ½ teaspoons cajun seasoning
  • ½ teaspoon garlic powder
  • 3 tablespoons canola oil or vegetable oil

Cheesy grits

  • 2 cups whole milk
  • 2 cups chicken broth
  • ½ teaspoon salt
  • 1 cup stone ground grits not instant
  • ½ teaspoon pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp cheddar cheese shredded
  • hot sauce to taste
Cajun Chicken and Cheesy Grits


Cajun chicken

  • Carefully slice the chicken breasts in half lengthwise to create four thin pieces (as if you were butterflying them, but continue slicing all the way through). Pat chicken dry on all sides with a paper towel - this will help the breading adhere. Season chicken with salt and pepper and set aside.
  • In a shallow bowl, whisk egg. In a second shallow bowl, combine bread crumbs, cajun seasoning, and garlic powder.
  • Place one piece of chicken into the egg mixture, flip to coat, then pick up and gently shake to remove any excess. Next, place chicken into breading mixture, flipping to coat. Use your hands to gently pat breading into the egg mixture. Gently shake to remove any excess and place breaded chicken onto a plate. Repeat with each chicken breast.
  • *At this point, I recommend starting your grits. When your grits are about halfway through cooking, begin frying your chicken. Or, cook your grits to completion, remove from heat, and cover to keep warm while your chicken cooks.
  • In a pan over medium heat, add oil. When hot, add breaded chicken, making sure not to overcrowd the pan (you may need to cook in 2 batches). Cook for about 3-4 minutes per side, OR until breading is golden brown and chicken lifts easily from the pan. Transfer to a plate and allow to rest for 2 to 3 minutes before slicing into thin strips.

Cheesy grits

  • In a saucepan over medium heat, add milk, chicken broth, and salt. Bring to a boil, then slowly whisk in the grits.
  • Reduce heat to medium-low and cook for 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat and add a splash of water. Grits should be creamy and thick, with no rough texture remaining when they're done cooking.
  • Remove from heat and add pepper, butter, and shredded cheese. Stir until melted. Portion into bowls and top with sliced chicken and hot sauce, to taste. Serve immediately.

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