Dozen-Spiced Fried Chicken Drumettes with Jalapeño Popper Grits
These chicken drummettes with grits have awesome flavor! Written for Rachael’s 2016 Feedback in Austin, she channels good southern cooking with crazy-good spice!
- 1 cup buttermilk
- 1 Tablespoon Chipotle flavored hot sauce, plus some for serving
- 1 pound chicken drumettes, about 10-12 pieces
- Frying oil, about 2 inches deep in large skillet or Dutch oven or, fill electric tabletop fryer to appropriate marking
- 1 cup flour
- Salt and pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon ground clove
- 1/8 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground fennel
- 1/2 teaspoon cayenne pepper or hot paprika
- 1/2 teaspoon ground cumin
- 3 cups chicken stock
- 1 cup corn meal/grits, medium to coarse
- 4 oz. cream cheese (half a brick)
- 2 jalapeños, red or green, finely chopped
- 1 cup Parmigiano-Reggiano cheese, grated
- 2 garlic cloves, minced or grated
- Honey, for serving
Combine the buttermilk, hot sauce and chicken to coat and let soak at least one hour or overnight.
Heat oil to 360 F.
Combine flour with salt, pepper and spices.
Coat chicken drumettes, shake off the excess flour and fry in batches until golden brown and cooked through, about 10-12 minutes. Season the drumettes with salt right when they come out of the oil. Keep warm in low oven on metal rack inserted into rimmed baking sheet.
Meanwhile, heat 3 cups stock in medium saucepot. Combine cornmeal with 1 cup water and add corn meal to hot stock. Stir frequently and let cook for 12-15 minutes. Stir in cream cheese, jalapeño, parmigiano cheese and garlic and season with salt and pepper.
Serve popper grits topped with chicken drumettes and pass hot sauce and honey for topping chicken.