Fried Chicken Thighs with Sauteed Chard, Cabbage, & Cheesy Grits

Fried Chicken Thighs with Sauteed Chard, Cabbage, & Cheesy Grits

Fried chicken:

1½ cup of buttermilk

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of smoked paprika

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

½ teaspoon of crushed red pepper flakes

8 boneless, skin-on chicken thighs

Grits:

3½ cup of whole milk or half & half

¾ cup of yellow grits

½ cup of cheddar cheese, finely shredded

2 tablespoons of unsalted butter

½ teaspoon of freshly ground black pepper

Frying:

2 cups of vegetable oil

1½ cup of all-purpose flour

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of smoked paprika

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

½ teaspoon of crushed red pepper flakes

Chard:

2 tablespoons of unsalted butter

1 bunch of Swiss chard,

ribs and stems removed, leaves torn into small pieces

2 cups of purple cabbage, shredded

Kosher salt

Ground black pepper

1 tablespoon of apple cider vinegar

1 tablespoon of honey or maple syrup, plus more for serving

Finishing salt, for serving

Marinate:

1. In a medium bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes. Transfer to a large freezer bag along with the chicken thighs and refrigerate for at least 2 hours or overnight.

Grits:

1. In a small pot over medium heat, bring the milk to a simmer. When milk is hot, whisk in the grits. Cook, whisking occasionally, until grits are tender and creamy, about 20-25 minutes. Whisk in the cheddar cheese until smooth. Stir in the butter and black pepper right before serving.

Frying:

1. In a large cast-iron skillet fitted with a thermometer, heat the vegetable oil until it reaches 350 degrees F.

2. In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, ground black pepper, and crushed red pepper flakes.

3. Remove the chicken thighs from marinade and let excess drip off. Dredge the chicken in the flour mixture and transfer to a baking sheet.

4. Working in batches (do not crowd the oil), fry the chicken thighs, turning occasionally, until chicken is cooked through and golden brown, about 7-8 minutes.

Chard & Cabbage:

1. In a large skillet over medium heat, cook the butter until golden brown. Add the chard and cabbage along with 5-finger pinches of salt and ground black pepper. Using tongs, sauté the chard until wilted and the cabbage has slightly softened. Stir in the apple cider vinegar and honey and toss to coat.

2. Serve the grits with the sautéed greens and fried chicken along with a drizzle of honey and a sprinkle of finishing salt. Enjoy!