Spicy Oven Fried Chicken with Cheese Grits and Chorizo Reduction: A Flavor Explosion!

This recipe combines the comforting flavors of Southern cuisine with a spicy kick and a touch of Spanish flair. We’re talking crispy, oven-fried chicken seasoned with a fiery blend of spices, creamy, cheesy grits that melt in your mouth, and a rich, savory chorizo reduction that ties everything together. This dish is perfect for a weekend feast, a special occasion, or anytime you want to impress your friends and family. Get ready for a flavor explosion that will leave you wanting more!

Why Oven-Fried Chicken?

While deep-fried chicken is undeniably delicious, it can be messy and unhealthy. Oven-frying offers a healthier alternative without sacrificing that crispy texture we all crave. By using a combination of breadcrumbs, spices, and a little bit of oil, we can achieve a perfectly crispy crust in the oven.

The Secret to Spicy Flavor

The spice blend is the heart of this recipe. We’re using a combination of chili powder, cayenne pepper, paprika, garlic powder, onion powder, and a few other secret ingredients to create a flavor that’s both bold and balanced. Feel free to adjust the amount of cayenne pepper to your liking – if you’re a spice wimp, reduce the amount; if you’re a chili head, crank it up!

Cheese Grits: A Southern Staple

Cheese grits are a classic Southern side dish, and for good reason. They’re creamy, comforting, and incredibly versatile. We’re using stone-ground grits, which have a coarser texture and a more pronounced corn flavor than instant grits. And of course, we’re adding plenty of cheese – sharp cheddar is our go-to, but feel free to experiment with other varieties.

Chorizo Reduction: The Unexpected Twist

The chorizo reduction is what takes this dish from good to amazing. The smoky, spicy flavor of the chorizo complements the chicken perfectly, while the reduction process concentrates the flavors and creates a rich, glossy sauce. This sauce adds a layer of complexity that will have everyone asking for the recipe.

Ingredients

**For the Spicy Oven-Fried Chicken:**

* 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
* 1 cup buttermilk
* 2 tablespoons hot sauce (such as Frank’s RedHot)
* 1 1/2 cups panko breadcrumbs
* 1/2 cup all-purpose flour
* 2 tablespoons chili powder
* 1 tablespoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne pepper (adjust to your spice preference)
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper
* 1 teaspoon salt
* 1/4 cup olive oil

**For the Cheese Grits:**

* 4 cups water
* 1 cup stone-ground grits
* 1 teaspoon salt
* 1/2 cup heavy cream
* 4 tablespoons butter
* 1 1/2 cups shredded sharp cheddar cheese
* 1/4 teaspoon black pepper

**For the Chorizo Reduction:**

* 1 lb chorizo sausage, removed from casings
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1/2 cup dry red wine
* 1/4 cup chicken broth
* 1 tablespoon tomato paste
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* Salt and pepper to taste
* 2 tablespoons chopped fresh parsley, for garnish

Equipment

* 2 large bowls
* Baking sheet
* Wire rack (optional, for crispier chicken)
* Large saucepan
* Small saucepan
* Whisk

Instructions

**Part 1: Preparing the Chicken**

1. **Marinate the Chicken:** In a large bowl, combine the chicken thighs, buttermilk, and hot sauce. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The buttermilk helps tenderize the chicken and adds a tangy flavor.

2. **Prepare the Spice Blend:** In another large bowl, combine the panko breadcrumbs, flour, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper. Whisk together until well combined. This is your breading mixture.

3. **Bread the Chicken:** Remove the chicken from the buttermilk marinade, letting any excess drip off. One piece at a time, dredge the chicken in the breadcrumb mixture, pressing firmly to ensure it adheres evenly. Place the breaded chicken pieces on a baking sheet lined with parchment paper.

4. **Add Oil and Bake:** Drizzle the olive oil evenly over the breaded chicken. This will help the chicken crisp up in the oven. Place the baking sheet in a preheated oven at 400°F (200°C) and bake for 20-25 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. For extra crispy chicken, place a wire rack on the baking sheet before adding the chicken.

**Part 2: Making the Cheese Grits**

1. **Cook the Grits:** In a large saucepan, bring the water and salt to a boil. Gradually whisk in the stone-ground grits, ensuring there are no lumps. Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, stirring occasionally, until the grits are creamy and thickened.

2. **Add the Cheese and Cream:** Remove the saucepan from the heat. Stir in the heavy cream, butter, cheddar cheese, and black pepper. Mix until the cheese is melted and the grits are smooth and creamy. Taste and adjust seasoning as needed.

**Part 3: Creating the Chorizo Reduction**

1. **Cook the Chorizo:** In a small saucepan, crumble the chorizo sausage. Cook over medium heat, breaking up the sausage with a spoon, until it is browned and cooked through. Drain off any excess grease.

2. **Sauté the Aromatics:** Add the chopped onion to the saucepan and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

3. **Deglaze the Pan:** Pour in the dry red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. This is where a lot of flavor is hiding! Let the wine reduce by half, about 5 minutes.

4. **Add Remaining Ingredients:** Stir in the chicken broth, tomato paste, smoked paprika, oregano, and cayenne pepper (if using). Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded together. Taste and adjust seasoning as needed.

**Part 4: Assembling and Serving**

1. **Plate the Grits:** Spoon a generous portion of cheese grits onto each plate.

2. **Top with Chicken:** Place several pieces of the spicy oven-fried chicken on top of the grits.

3. **Drizzle with Chorizo Reduction:** Drizzle the chorizo reduction generously over the chicken and grits.

4. **Garnish and Serve:** Garnish with chopped fresh parsley and serve immediately. Enjoy!

Tips and Variations

* **Spice Level:** Adjust the amount of cayenne pepper in the chicken breading and chorizo reduction to your desired spice level. You can also add a pinch of red pepper flakes for extra heat.
* **Cheese Variations:** Experiment with different types of cheese in the grits. Gruyere, pepper jack, or even a smoked gouda would be delicious.
* **Chorizo Substitutions:** If you can’t find chorizo, you can use Italian sausage or even ground beef. Just be sure to add some smoked paprika to mimic the smoky flavor of chorizo.
* **Vegetarian Option:** Substitute the chicken with tofu or cauliflower florets. Marinate the tofu in a mixture of soy sauce, ginger, and garlic, and bread the cauliflower using the same spice blend as the chicken.
* **Make it Ahead:** The cheese grits and chorizo reduction can be made ahead of time and reheated. The chicken is best served fresh, but you can bread it ahead of time and store it in the refrigerator until ready to bake.
* **Serving Suggestions:** Serve this dish with a side of collard greens, roasted vegetables, or a simple salad.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)

* Calories: 700-900 per serving
* Protein: 40-50g
* Fat: 40-50g
* Carbohydrates: 50-60g

Enjoy the Flavor Explosion!

This Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction is a complex and flavorful dish that is sure to impress. While it requires a few steps, the end result is well worth the effort. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece. Bon appétit!

More Southern-Inspired Recipes

* **Southern Fried Okra:** Crispy and delicious okra, perfect as a side dish or appetizer.
* **Shrimp and Grits:** A classic Southern comfort food.
* **Collard Greens with Smoked Ham Hock:** A hearty and flavorful side dish.
* **Sweet Potato Pie:** A Southern Thanksgiving staple.

FAQs

**Q: Can I use instant grits instead of stone-ground grits?**

A: While you can use instant grits, the texture and flavor will be different. Stone-ground grits have a coarser texture and a more pronounced corn flavor, which we recommend for this recipe.

**Q: Can I use boneless, skin-on chicken thighs?**

A: Yes, you can use boneless, skin-on chicken thighs. Just be sure to bake them for a few minutes longer to ensure the skin is crispy.

**Q: Can I freeze the leftovers?**

A: The cheese grits and chorizo reduction freeze well. The chicken is best served fresh, but you can freeze it as well. However, the breading may become slightly soggy when thawed.

**Q: What kind of chorizo should I use?**

A: We recommend using Spanish chorizo, which is a dry-cured sausage with a smoky, spicy flavor. Mexican chorizo, which is a fresh sausage, can also be used, but you may need to adjust the seasoning.

**Q: Can I make this dish gluten-free?**

A: Yes, you can make this dish gluten-free by using gluten-free breadcrumbs and gluten-free flour in the chicken breading. Also, ensure that the chorizo you use is gluten-free, as some brands may contain gluten as a binder.

**Q: How do I prevent the grits from sticking to the bottom of the pan?**

A: To prevent the grits from sticking, stir them frequently during cooking, especially in the last few minutes. You can also use a non-stick saucepan.

**Q: What if my chorizo reduction is too thick?**

A: If your chorizo reduction is too thick, add a little more chicken broth or water to thin it out.

**Q: What if my chorizo reduction is too thin?**

A: If your chorizo reduction is too thin, simmer it for a few more minutes to allow it to reduce and thicken.

**Q: Can I add other vegetables to the chorizo reduction?**

A: Yes, you can add other vegetables to the chorizo reduction. Diced bell peppers, mushrooms, or celery would all be great additions.

**Q: How can I make this recipe healthier?**

A: To make this recipe healthier, you can use skinless chicken breasts instead of chicken thighs, use a lower-fat cheese in the grits, and reduce the amount of oil used to bake the chicken. You can also add more vegetables to the dish.

**Q: Can I use an air fryer instead of baking the chicken?**

A: Yes, you can use an air fryer to cook the chicken. Preheat your air fryer to 375°F (190°C) and cook the chicken for 12-15 minutes, or until it is cooked through and the breading is golden brown and crispy.

**Q: What wines pair well with this dish?**

A: A medium-bodied red wine, such as a Rioja or a Zinfandel, would pair well with this dish. The wine should have enough fruit and spice to complement the flavors of the chicken, grits, and chorizo reduction.

**Q: How do I store leftovers?**

A: Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to maintain its crispness. Reheat the grits and chorizo reduction in a saucepan over low heat, adding a little milk or broth if needed to thin them out.

**Q: Can I add some greens to the cheese grits for extra nutrients?**

A: Absolutely! Adding some chopped spinach or kale to the cheese grits is a great way to boost the nutritional value of the dish. Stir the greens in during the last few minutes of cooking, until they are wilted.

**Q: What can I use instead of red wine in the chorizo reduction if I don’t drink alcohol?**

A: You can substitute the red wine with an equal amount of chicken broth or beef broth. For a slightly more complex flavor, add a tablespoon of red wine vinegar or balsamic vinegar.

**Q: Can I use different types of beans in the chorizo reduction?**

A: While this recipe doesn’t traditionally include beans, you could certainly experiment with adding some drained and rinsed cannellini beans or black beans to the chorizo reduction for added texture and protein.

**Q: Is there a way to make the chicken breading stick better?**

A: To help the breading stick better, make sure to pat the chicken dry before coating it in the breadcrumb mixture. You can also try dipping the chicken in a mixture of egg and milk before dredging it in the breadcrumbs. Allow the breaded chicken to rest on a wire rack for about 15 minutes before baking to help the breading adhere better.

**Q: What other herbs and spices can I add to the chicken breading?**

A: Feel free to experiment with different herbs and spices to customize the flavor of the chicken breading. Some other great options include dried rosemary, sage, ground cumin, coriander, and even a touch of cinnamon for a warm, spicy note.

**Q: Can I use a different type of sausage instead of chorizo?**

A: Yes, you can use other types of sausage instead of chorizo. Andouille sausage or spicy Italian sausage would both be delicious alternatives. Keep in mind that the flavor profile will be different, so you may need to adjust the seasoning accordingly.

**Q: What can I serve alongside this dish for a complete meal?**

A: This dish is already quite hearty, but you could serve it with a simple side salad, roasted vegetables, or some cornbread for a complete and satisfying meal. A refreshing cucumber and tomato salad would also be a nice contrast to the richness of the chicken and grits.

**Q: How long does it take to prepare this recipe from start to finish?**

A: The total preparation time for this recipe is approximately 1 hour and 30 minutes, including the time for marinating the chicken. The active cooking time is around 1 hour.

**Q: Is this recipe suitable for a large crowd?**

A: Yes, this recipe can be easily scaled up to serve a large crowd. Simply increase the quantities of all the ingredients proportionally. You may need to use multiple baking sheets and saucepans to accommodate the larger quantities.

**Q: Can I make the chorizo reduction in a slow cooker?**

A: Yes, you can make the chorizo reduction in a slow cooker. Sauté the chorizo, onion, and garlic in a skillet before transferring them to the slow cooker. Add the remaining ingredients and cook on low for 4-6 hours, or on high for 2-3 hours. Thicken the sauce with a cornstarch slurry before serving, if desired.

**Q: Are there any variations for the chorizo reduction for a sweeter taste?**

A: Yes, you can add a touch of sweetness to the chorizo reduction by incorporating a small amount of brown sugar, honey, or maple syrup. Start with a teaspoon and adjust to your preference. Another option is to add a splash of balsamic vinegar for a sweet and tangy flavor.

**Q: Can I use an immersion blender to make the chorizo reduction smoother?**

A: Yes, you can use an immersion blender to create a smoother texture for the chorizo reduction. After the sauce has simmered and thickened, carefully use the immersion blender to blend the ingredients until smooth. Be cautious when blending hot liquids.

**Q: What are some good vegetarian alternatives to chorizo in the reduction?**

A: For a vegetarian version of the chorizo reduction, you can use smoked paprika-spiced tempeh or seitan crumbles. These substitutes will provide a similar smoky flavor and meaty texture. You can also add some diced bell peppers and mushrooms for added depth of flavor.

**Q: How can I add a smoky flavor to the chicken without using smoked paprika?**

A: If you don’t have smoked paprika, you can add a few drops of liquid smoke to the chicken breading for a similar smoky flavor. Alternatively, you can use chipotle powder, which has a smoky and spicy flavor profile.

**Q: Can I use a different type of milk instead of buttermilk for marinating the chicken?**

A: If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for a few minutes to curdle before using it to marinate the chicken. Yogurt or sour cream thinned with milk can also be used as alternatives.

**Q: What can I do if my cheese grits are too thick after cooling?**

A: If your cheese grits become too thick after cooling, simply add a little milk or broth while reheating them. Stir constantly until they reach your desired consistency.

**Q: How do I keep the cheese grits warm until serving?**

A: To keep the cheese grits warm until serving, you can place them in a slow cooker on the warm setting. Stir occasionally to prevent them from sticking to the bottom. You can also keep them warm in a double boiler over simmering water.

**Q: What are some fun ways to garnish this dish?**

A: Besides chopped fresh parsley, you can garnish this dish with sliced green onions, crumbled cotija cheese, a drizzle of hot sauce, or a dollop of sour cream or Greek yogurt.

**Q: Can I add some roasted corn to the cheese grits for extra sweetness and texture?**

A: Yes, adding roasted corn to the cheese grits is a delicious way to add extra sweetness and texture. Simply stir in the roasted corn kernels during the last few minutes of cooking.