Cool Ranch Chicken and Grits

Crunched up doritos mixed with cornmeal form the base for the grits and the chicken coating

Prep Time15

Cook Time30

marinate time2

Total Time2 45

Servings: servings

Calories: 1803kcal

Mix the chicken with the pickle juice, egg, salt and pepper. Cover and set aside in the fridge for a few hours
Mix the crushed chips with the cornmeal and mash it up until it is all one texture.
Bring half the butter, along with the stock and milk to a simmer. Whisk in 1/2 cup of the cornmeal mixture. Turn to low and continue to simmer and stir for about a half hour.
Meanwhile, bring the oil to 350 in a heavy cast iron pot. One by one take the chicken out of the marinade and dredge it in the cornmeal mixture. Fry about 3-5 minutes per side to brown and cook through.
when the chicken is just about done, add the berbere to a bowl with the garlic powder and some salt and pepper. Take a few spoonfuls of the hot frying liquid and add them to the bowl with the spices. Stir to combine and add more oil if needed to form a thin sauce.
Remove the chicken from the oil to a cooling rack and drizzle on the spiced oil.
Add the remaining butter to the grits and stir well. If it seems to thick you can add a little milk.
Serve the grits first, then top with the chicken. Add some hot sauce, chili flakes, and scallions as desired.