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Chicken and Grits
Essential Cuisine

Recipe Inspiration

Chicken and Grits

Chicken and Grits
PREP TIME: 45 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


Buttermilk Coating
300g Buttermilk
360g Wheat flour
10g Salt
210g Garlic powder
8g Onion powder 
5g Black pepper cracked
5g Smoked paprika
5g Chilli cayenne
3g Fennel
1.5g Bicarb
1.5g Ground thyme
1.5g White pepper
1g Nutmeg
5 Chicken Breasts

American Grits
600g Water
20g Essential Cuisine Chicken Stock Mix
80g Unsalted Butter
110g Parmesan Cheese
110g Double Cream
250g Coarse Cornmeal

Flour Coating
500g Wheat Flour
10g Salt
5g Sodium Bicarb

Creamy BBQ Sauce
200g BBQ Sauce
50g tomato Purée
200g double Cream
60ml water

To Garnish
Spring onions finely sliced
Sliced red chillies -quick pickled
Picked Coriander


1. Buttermilk Coating - Put all the dry ingredients into a bowl and mix. Add in the buttermilk and mix thoroughly.

2. Creamy BBQ Sauce - Place all the ingredient in a pan. Bring to the boil and simmer for 2-3 minutes to cook out the cream.

3. Butterfly the chicken breasts and slice in half. Place the chicken into the buttermilk and refrigerate overnight.

4. Place the butter, water and double cream in a pan and bring to a simmer. Whisk in the EC Chicken Stock Mix and then the cornmeal. Continue to stir and cook for 15 minutes until the cornmeal is soft and thickened.

5. Flour Coating - Mix the ingredients in a bowl. Place the chicken pieces into the mix and shake off the excess.  Put into a fryer set to 180°C and cook for 6-7 minutes until golden brown and fully cooked.

6. To serve place the grits into a bowl, add the chicken on and top with the spring onion, chillies and coriander.

This recipe features...

Chicken Stock Mix

Chicken Stock Mix

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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