Cajun Fried Chick’n and Grits

Looking for an all-day kind of dish that’s a little bit country and a whole lot of cozy? We’ve got your back. These aren’t your mama’s grits, they’re better – loaded with Moocho Cheddar and topped with our crispy spiced chick’n, plus a couple dashes of hot sauce for good measure. In this recipe, chick’n gets a spicy marinade bath before hitting the frying pan, ensuring that every bite is unapologetically bold. These luscious grits come together in a snap, too, making this an impressive breakfast you can get onto the table while you’re still on your first cup of coffee. You’re so cottagecore! Makes 4 servings

what you’ll need:

For the Chick’n
1 package Tofurky Lightly Seasoned Chick’n
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon smoked paprika
⅛ teaspoon cayenne
4 dashes Louisiana hot sauce
1 cup plain, unsweetened non-dairy milk
1 tablespoon apple cider vinegar
1 cup all purpose flour
Preferred vegetable oil, for frying
For the Grits
2 cups plain, unsweetened non-dairy milk
2 cups vegetable broth
½ teaspoon sea salt
1 cup corn grits (polenta)
1-2 tablespoons vegan butter
½ cup Moocho Cheddar Style Shreds

how to make:

  1. In a medium bowl, combine chick’n, salt, garlic, pepper, paprika, cayenne, and hot sauce
    until evenly coated. Cover and refrigerate for 1 hour or overnight.
  2. When ready to prepare chick’n, in a medium bowl, combine milk and vinegar, and allow
    to sit for 5 minutes. Place flour in a separate medium bowl.
  3. Stir chick’n into milk mixture until well coated. Remove with a slotted spoon, allowing
    excess liquid to drip off, and stir into flour to evenly coat.
  4. In a Dutch oven or heavy bottomed pot over medium-high heat, warm enough oil to
    submerge chick’n. Fry chick’n until golden brown and crisp, about 3-5 minutes.
  5. In a medium pot over medium heat, bring milk, broth, and salt to a boil. Stir in grits and
    reduce heat to simmer, stirring regularly, until creamy, about 5 minutes. Remove from
    heat, and stir in butter and shreds.
  6. To serve, evenly divide grits between four bowls and top with fried chick’n.

BONUS: Honey Bubbles
3oz gin
1oz fresh lemon juice
1oz vegan honey or agave
6oz prosecco or sparkling wine

  1. In a cocktail shaker, add gin, lemon juice, and honey or agave. Shake, shake, shake!
    Strain between two glasses and top each with prosecco.