- 1 cup buttermilk
- 1 tablespoon hot sauce, preferably Frank's RedHot, plus more for passing at the table
- 8 boneless, skinless chicken thighs
- Vegetable oil, for frying
- 1 cup flour
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne or hot paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- Salt and pepper
- 3 cups chicken stock
- 1 cup medium to coarsely ground yellow corn grits or cornmeal
- A little freshly grated or ground nutmeg
- 2 tablespoons butter
- About 2 tsp. honey, plus more for passing at the table
- 1 1/2 cups shredded sharp cheddar
- 1 bunch scallions, whites and greens, finely chopped
Preheat the oven to 200 degrees . Place a metal rack inside a rimmed baking sheet.
In a large bowl, combine the buttermilk and 1 tbsp. hot sauce. Add the chicken and turn to coat; let soak.
In a large, deep skillet or Dutch oven, heat 2 inches of oil over medium until it reaches 360 degrees (or use an electric tabletop fryer according to manufacturer's instructions).
In another large bowl, combine the flour and spices; season with salt and pepper.
Working in 2 batches, lift the chicken, 1 piece at a time, from the buttermilk, allowing excess to drip back into the bowl, then dredge in the flour, turning to coat. Fry, turning once, until golden brown and cooked through, about 5 minutes per batch. Transfer to the prepared baking sheet; keep warm in the oven.
Meanwhile, in a medium saucepan, heat the stock over medium. In a bowl, season the grits with nutmeg, salt and pepper. Stir in 1 cup water, then add to the pan with the hot stock. Cook, stirring often, until the grits are tender, 12 to 15 minutes. Add the butter and 2 tsp. honey, then the cheese and scallions.
Divide the grits among 4 shallow bowls; top with the fried chicken. Pass hot sauce and honey at the table.