Description
Cajun chicken and cheesy grits bring Southern comfort to your plate with spicy, creamy perfection. Zesty Cajun seasoning dances over tender chicken nestled in rich, melted cheese grits that promise a delightful culinary journey you’ll savor.
Ingredients
Scale
Main Protein:
- 2 large boneless, skinless chicken breasts
Chicken Seasonings:
- 1.5 teaspoons Cajun seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 teaspoon garlic powder
Coating Ingredients:
- 1 large egg
- 1 cup panko bread crumbs
Cooking Fat:
- 3 tablespoons (45 milliliters) canola oil or vegetable oil
Grits Base Liquids:
- 2 cups (480 milliliters) whole milk
- 2 cups (480 milliliters) chicken broth
Grits Ingredients:
- 1 cup stone ground grits (not instant)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Grits Finishing Ingredients:
- 0.25 cup (60 grams) unsalted butter
- 4 ounces (113 grams) sharp cheddar cheese, shredded
Serving Condiment:
- Hot sauce, to taste
Instructions
- Prepare chicken breasts by slicing horizontally to create four thin, uniform pieces. Use paper towels to thoroughly dry the meat, ensuring a crisp coating.
- Create two separate preparation stations: one with whisked egg and another with a mixture of panko breadcrumbs, Cajun seasoning, and garlic powder.
- Dip each chicken piece into the egg wash, ensuring complete coverage, then transfer to the seasoned breadcrumb mixture. Press breadcrumbs firmly onto the chicken, creating an even, adherent coating.
- Heat oil in a skillet over medium temperature until shimmering. Carefully place breaded chicken into the pan, maintaining space between pieces to prevent overcrowding.
- Cook chicken for approximately 3-4 minutes per side, watching for a golden-brown exterior and ensuring the meat is fully cooked. The chicken should release easily from the pan when properly seared.
- Allow cooked chicken to rest briefly before slicing into thin strips, which helps retain moisture and ensures even distribution of juices.
- For grits, combine milk, chicken broth, and salt in a saucepan. Bring the liquid to a gentle simmer.
- Gradually whisk grits into the simmering liquid, reducing heat to low. Stir frequently to prevent sticking and maintain a smooth consistency.
- Cook grits for roughly 20 minutes, adding water if mixture becomes too thick. The final texture should be creamy and free of lumps.
- Remove grits from heat and incorporate butter, pepper, and shredded cheese. Stir until ingredients are fully melted and integrated.
- Plate the creamy grits, top with sliced Cajun chicken, and offer hot sauce on the side for personalized heat preference. Serve immediately while both components remain warm.
Notes
- Prep chicken carefully by slicing breasts horizontally to create thin, even pieces for faster and more consistent cooking.
- Pat chicken completely dry before breading to ensure a crispy, golden exterior that adheres perfectly.
- Use a mixture of panko breadcrumbs and Cajun seasoning for an extra-crunchy and flavor-packed coating.
- Cook chicken in a single layer without overcrowding to achieve maximum browning and prevent steaming.
- Whisk grits constantly during cooking to prevent lumps and create a smooth, creamy texture.
- Add cheese and butter at the end of cooking grits for a rich, luxurious finish that melts beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg