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Ingredients
Seasoning and chicken
- 7 tablespoons Diamond Crystal kosher salt or 1/4 cup plus 1 1/4 teaspoons Morton kosher salt; seasoning batch makes extra
2 tablespoons paprika- 1 tablespoon smoked paprika
1 tablespoon ground coriander
1 tablespoon ground cumin- 1 ½ teaspoons sugar
- 3 lb boneless skinless chicken thighs about 8, excess fat trimmed
Spiced oil and herbs
½ cup vegetable oil
1 tablespoon cayenne pepper- 1 tablespoon paprika
- 1 tablespoon brown sugar
½ teaspoon chili powder
½ teaspoon garlic powder- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton, plus more to taste
1 bunch parsley leaves and tender stems picked- ½ bunch mint leaves picked
4 scallions thinly sliced- 2 garlic cloves finely grated
½ lemon zest and juice
Gravy
- 6 oz guanciale finely chopped
- 6 oz pancetta finely chopped
- 10 oz spicy Italian sausage casings removed
- ¼ medium white onion finely chopped
1 bay leaf- 1 ½ teaspoons five-spice powder
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups low-sodium beef broth
Grits and frying
- 1 ½ cups stone-ground grits
- ½ cup fine-ground polenta
4 cups water for grits, plus additional hot water as needed for full cooking
4 tablespoons unsalted butter- 1 ¼ cups whole milk
- ½ cup coarsely grated cheddar
- ½ cup coarsely grated Monterey Jack
- 1 tablespoon Diamond Crystal kosher salt or 1 3/4 teaspoons Morton, plus more to taste
- 4 large eggs
- ⅓ cup buffalo sauce
- ½ cup water for egg wash
2 ½ cups all-purpose flour
2 tablespoons cornstarch- vegetable oil for a 2-inch frying depth, about 11 cups depending on pot
- torn parsley, mint and/or dill optional, to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the first six seasoning ingredients in a clean bowl. Measure 1/3 cup of the mixture over the chicken and coat both sides. Cover and refrigerate the chicken for 30 minutes. Keep the unused dry seasoning separate and clean; only 3 tablespoons more will be needed in the flour.
- Warm the spiced-oil ingredients—oil, cayenne, paprika, brown sugar, chili powder, garlic powder and its measured salt—in a saucepan over medium heat to about 130°F. Remove and let cool. Toss the parsley, mint, scallions, garlic and lemon zest and juice with 1 teaspoon of this oil and salt to taste. Keep the herb mixture and remaining spiced oil separate.
- For the gravy, cook the guanciale and pancetta in a heavy pot over medium heat for about 5 minutes, until their edges begin to brown. Lift out with a slotted spoon. Cook the sausage in the same pot for 7–9 minutes, breaking it into small pieces, until golden and cooked through to 160°F. Return the cured meats.
- Add the onion, bay leaf, five-spice, black pepper, allspice, coriander and cumin. Cook for about 4 minutes, stirring occasionally, until the onion is translucent. Add the broth and simmer for 6–8 minutes. Remove the bay leaf and keep the gravy warm.
- For the grits, mix the grits and polenta. Bring the measured grits water to a boil in a large saucepan, whisk in the grain mixture and reduce to a gentle simmer. Cook, stirring frequently, until the grains are fully tender rather than merely thick. Follow the longer package cooking guidance for your grits and add hot water whenever needed to keep the mixture stirrable and prevent sticking. Stone-ground products can take considerably longer than quick grits.
- Once the grains are tender, stir in the butter, milk, cheddar, Monterey Jack and measured grits salt. Stir over low heat until the cheese melts and the mixture is creamy, adding a little hot water if needed. Keep warm while frying.
- Whisk the eggs, buffalo sauce and egg-wash water in a shallow bowl. In another bowl, mix the flour, cornstarch and 3 tablespoons of the clean reserved dry seasoning. Dip each thigh in the egg mixture, let excess drip away, then coat with flour and shake off excess. Set on a tray.
- Use a deep, heavy pot and a frying thermometer. Add oil to a 2-inch depth, leaving ample empty space above it, and heat to 350°F. Fry four thighs at a time, turning occasionally and keeping the oil around 300–325°F after the chicken goes in. Start checking after 8–10 minutes and continue until golden and the centers reach 165°F. Drain on a rack set over a tray. Repeat with the remaining chicken.
- Brush the fried chicken with some reserved spiced oil. Spoon grits onto plates, add chicken and gravy, then finish with the herb mixture and optional extra herbs.
Notes
Makes 4 generous or 6 smaller servings. Have a deep-fry thermometer, a large heavy frying pot and a wire rack ready.
The large first salt quantity belongs to an extra seasoning batch. Do not pour all the mix onto the chicken: use 1/3 cup on the thighs and 3 tablespoons in the flour. Keep unused seasoning free of raw-chicken contact.
Stone-ground grits need to become fully tender. Allow the full package cooking time and additional hot water as required; a few minutes of thickening is not a reliable cooking endpoint.
The grits method is adapted to cook the grains fully before adding the cheese. No complete total time is claimed.
