Chicken and Grits: Roasted Chicken, Crunchies, and Honey Buffalo Sauce

Adapted by StarChefs.com
May 2015
Yield: 4 to 6 servings

INGREDIENTS:

Garlic Purée
½ cup extra virgin olive oil
4 ounces peeled garlic cloves
Chicken Crust Crunchies
9 ounces seasoned flour
¾ cup buttermilk
oil for frying
Roasted Chicken
1 pound chicken tenderloins
1 ounce rice bran oil or other neutral oil
kosher salt
black pepper
Grits
1 quart whole milk
2 cups buttermilk
1 cups heavy cream
1 cup fine cornmeal
1 cup course cornmeal
kosher salt
Buffalo Sauce
1 cup Crystal hot sauce
2 teaspoons water
2 teaspoons cornstarch
2 ounces honey
2 ounces unsalted butter, diced
To Assemble and Serve
Thinly sliced scallions

METHOD:

Garlic Purée

In a small pot, add olive oil and garlic cloves. Place over low heat, making sure the mixture does not bubble. Cook until garlic is soft but not brown, about 40 to 50 minutes. While hot, transfer mixture to blender and purée; chill. 

Chicken Crust Crunchies

To a bowl with the flour, add buttermilk one drop at a time to create small clumps. Make sure to spread out the drops so they don’t hydrate the same spot. Stir flour a few times to coat buttermilk clumps. When half of the buttermilk has been added, sift flour with a chinois, separating the buttermilk clumps from the remaining flour. Reserve clumps and flour separately. Repeat process with remaining flour and buttermilk. Heat oil to 325ºF. Add buttermilk clumps to hot oil. Stir to make sure clumps don’t stick to one another.  Fry until golden brown. Drain on paper towels. 

Roasted Chicken

Heat oven to 350ºF. In a large bowl, combine all ingredients. On a sheet tray lined with parchment paper, arrange in a single layer. Bake until chicken is fully cooked. Cool and cut into a medium dice. 

Grits

In a pot, bring milk, buttermilk, and heavy cream to boil. Slowly drizzle cornmeals into the liquid, whisking vigorously to prevent lumps. Reduce heat to low and simmer, whisking often, until grits are fully cooked, about 45 minutes. Season with salt.

Buffalo Sauce

In a saucepan, bring hot sauce to a boil. In a small bowl, whisk together water and cornstarch. Add to hot sauce. Bring mixture back to a boil, whisking until thickened. Remove from heat and stir in honey. Slowly mount sauce with butter.

To Assemble and Serve

Whisk Garlic Purée into Grits. In a pan, sauté Roasted Chicken pieces in Buffalo Sauce until heated through. Spoon chicken on top of grits and sprinkle with Chicken Crust Crunchies and scallions.