Food and Drink

FRIED CHICKEN AND GRITS

FRIED CHICKEN AND GRITS

Ingredients

For Sauce:

1 green bell pepper

1 red bell pepper

1 vidalia onion

1/3 cup butter

2 cloves of garlic, minced

1/2 tsp salt

1/8 tsp pepper

1/2 cup heavy cream

1/2 cup cream cheese

1/8 tsp paprika

Yellow stone ground

grits, prepared


For Chicken:

Oil for frying

4 skinless, boneless chicken breast halves, cut in strips

1 can condensed cream of chicken soup

1 egg

1 tsp seasoning salt

2 cups all-purpose flour

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp pepper

Preparation

Heat oil in fryer to 350º.


For Sauce:

Remove and discard seeds from bell peppers. Cut in strips and then into 1 inch pieces. Slice and cut onion into 1 inch pieces. In a large skillet melt butter. Add bell peppers, onion, garlic, salt, and pepper. Sauté on medium heat until tender. Reduce heat to low and add heavy cream, cream cheese and paprika. Continue stirring until sauce is creamy. Cover and remove from heat. Add additional cream or water if sauce is too thick.

Prepare grits according to package.

For Chicken:

In shallow dish combine soup, egg, and seasoning salt. Mix well.

In resealable plastic bag mix flour, oregano, garlic powder, paprika, salt, and pepper.

Dip chicken strips in soup mixture and turn to coat evenly. Add pieces one at a time into plastic bag and shake to coat. Gently place in fryer. Fry chicken strips 7-10 minutes each or until juices run clear. Drain on paper towel.

Spoon grits into bowl. Top with two chicken strips and sauce.

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