Chef notes

This spread has been a game-changer when I'm entertaining at home. If I’m looking to host a soul food-inspired dinner, I make this incredible fried chicken and hot honey mustard dipping sauce recipe. Though, if I’m hosting an elaborate brunch, I lean on the white cheddar-coconut grits and roasted tomatoes to wow my guests.

I'm convinced that I was powered off grits until the age of 16; I ate them at all times of the day. Grits are the first food that I remember my grandma preparing me before I went off to school, as I sat in her kitchen watching morning cooking shows. These creamy, decadent grits are prepared with coconut milk and white cheddar, then topped with juicy roasted tomatoes and crispy fried chicken to create a meal that's perfect for any weekend brunch or Sunday supper. For the richest, best-tasting grits, be sure to use full-fat coconut milk and a sharp white cheddar cheese. Purchase a block of cheddar and grate it yourself rather than using the pre-shredded cheese, which won't melt as easily.

I recommend cutting the chicken into bite-sized pieces, though feel free to keep the chicken thighs whole, for a more classic experience.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

For the Hot Honey Fried Chicken

1/2 cup buttermilk
2 teaspoons paprika, divided
2 teaspoons ground cayenne pepper, divided
1½ teaspoons granulated garlic powder, divided
1/2 teaspoon mustard powder
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided

1 pound boneless chicken thighs, chopped into bite-size pieces
canola oil, for frying
1½ cups all-purpose flour
1/2 teaspoon onion powder
1/4 cup honey
1/4 cup hot sauce

For the Roasted Tomatoes

12 ounces cherry tomatoes (about 2 cups)
4 ounces diced pancetta or bacon (about 1/2 cup)
4 cloves garlic, chopped (about 2 tablespoons)

1/2 teaspoon crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

For the White Cheddar-Coconut Grits

1½-2 cups water
1½ cups coconut milk
1 cup yellow grits

1/2 cup heavy cream
1 cup shredded white cheddar
kosher salt and freshly ground black pepper, to taste

For the Hot Honey Mustard Dipping Sauce

1/4 cup honey
1/4 cup hot sauce

1/4 cup Dijon mustard
2 tablespoons mayo

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Preparation

For the hot honey fried chicken:

In a large bowl, whisk together the buttermilk, 1 teaspoon paprika, 1 teaspoon cayenne pepper, 3/4 teaspoon garlic powder, mustard powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Add in the chicken pieces and toss together until the chicken is evenly coated. Cover and refrigerate for at least 2 hours or overnight.

Heat 1/3-inch of oil in a large Dutch oven to 325 F. Meanwhile, in a large bowl, whisk together the flour, onion powder, remaining paprika, cayenne pepper, garlic powder, salt and pepper.

Remove the chicken from the buttermilk and coat each piece into the seasoned flour. Place the chicken in the oil, leaving about an inch in between each piece. You may have to fry in batches, depending on the size of your pan. Fry for 4 to 5 minutes, or until golden-brown and the internal temperature reaches 165 F. Transfer the chicken to a paper towel-lined plate to drain.

In a medium bowl, whisk together the the honey and hot sauce. Add the chicken into the bowl and thoroughly coat with sauce.

For the roasted tomatoes:

Preheat the oven to 425 F.

In a medium-sized baking dish, mix the cherry tomatoes, pancetta, garlic, chili flakes, salt, pepper and olive oil. Bake, uncovered, for 25 minutes or until the tomatoes burst and the pancetta is crispy.

For the white cheddar-coconut grits:

Fill a large saucepan with water and coconut milk and place over medium heat. Bring to a simmer and stir in the grits. Reduce heat to low and cook the grits for 25 to 30 minutes or until thick and smooth.

Gradually add more water if the grits become too thick before they are fully cooked. Once the grits are cooked, stir in heavy cream, white cheddar, salt and pepper.

For the hot honey mustard dipping sauce:

In a medium bowl, whisk together the honey, hot sauce, Dijon mustard and mayonnaise. Serve on the side with fried chicken.