Flavorful Spicy Fried Chicken Accompanied by Cheese Grits and Chorizo Reduction

A dish brings together crispy, spicy fried chicken with creamy cheese grits for the perfect comfort meal. Topped with a rich chorizo reduction, it’s a flavorful twist that’s sure to satisfy your cravings.

Cooking Pointers

Marinate the chicken for at least 2 hours to maximize flavor and tenderness.
Use stone-ground grits for a creamier texture and better taste.
Cook the chorizo reduction slowly to concentrate the flavors without burning.

Ingredients 0/32

Why This Dish Is Worth Trying

This dish combines bold, spicy flavors with creamy, comforting textures. The crispy fried chicken pairs perfectly with the cheesy grits, while the chorizo reduction adds a rich, smoky depth. It’s a satisfying meal that excites the taste buds and warms the soul.

Step 1

Combine the buttermilk and hot sauce in a big bowl or a zip-top bag. Toss in the chicken pieces and let them soak up those flavors for at least 4 hours, or even overnight if you have the time. When you’re ready to cook, heat the oven to 400°F and set a wire rack over a baking sheet, then spray it lightly with cooking spray.

Step 2

In another bowl, mix together the bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder. Take the chicken out of the marinade and coat each piece well in the crumb mixture. Arrange the coated chicken on the rack and bake until the chicken is cooked through and no longer pink inside, about 30 minutes.

Step 3

While the chicken is baking, bring the milk, water, salt, and pepper to a boil in a large saucepan. Lower the heat, stir in the grits, then cover and cook for 20 minutes, stirring every now and then so they don’t clump. Once the grits are thick and creamy, stir in the Mexican cheese and butter until everything is melted and smooth.

Step 4

At the same time, cook the chorizo, onion, bell pepper, and jalapeño in a skillet over medium-high heat until the meat is browned and the veggies are soft, about 5 to 7 minutes. Drain off any excess grease, then add the garlic and cook it just until you can smell its aroma, around 30 seconds. Stir in the cherry tomatoes, vegetable broth, Worcestershire sauce, and a splash of hot sauce. Turn the heat down and let everything simmer gently, stirring occasionally, until the sauce thickens and reduces, about 15 minutes. Finish it off by adding the heavy cream and simmer a bit longer until the sauce is rich and coats the back of a spoon.

Step 5

To serve, spoon the cheesy grits into bowls, ladle the chorizo sauce over the top, and place the spicy fried chicken on top. Sprinkle with Cotija cheese for a nice finishing touch. Enjoy!

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Guide

Serve the chicken hot over a generous scoop of cheese grits, then drizzle with the chorizo reduction. Add a simple green salad or steamed vegetables on the side to balance the richness. A cold beer or a crisp white wine pairs nicely with the spicy and creamy elements.

Storage Instructions

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to keep it crispy, and warm the grits gently on the stove, adding a splash of milk if needed. The chorizo reduction can be refrigerated separately and reheated on low heat.