Spiced Grit-Fried Chicken Cutlets


Time: 60 mins

Makes: 6 servings

Give your usual chicken dinner a Southern spin by using grits to coat your cutlets. 


1 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground turmeric
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Kosher salt and freshly ground black pepper
2  large eggs
2 1/4 c. stone-ground grits
chicken breast cutlets (about 1 1/2 pounds)
3/4 c. canola oil
2 tbsp. olive oil
1 1/2 lb. green beans, trimmed
1/2 c. thinly sliced red onion
2 tsp. lemon zest, plus 3 tablespoons lemon juice 
1/4 c. fresh flat-leaf parsley
2 oz. feta, crumbled (about 1/2 cup)


Whisk together flour, baking powder, coriander, cardamom, turmeric, cinnamon, and nutmeg in a bowl. Season with salt and pepper. Whisk together eggs and 1/4 cup water in a separate bowl. Place grits in a third bowl. 

Preheat oven to 250°F. Place a rack inside a rimmed baking sheet and place in oven. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper. Working in 3 batches, coat chicken in flour, then egg (letting excess drip off), and then grits (pressing gently to help adhere). Cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer to prepared rack to keep warm.

Heat olive oil in a large cast-iron skillet over medium-high heat. Add green beans and cook, without stirring, until beans start to brown and blister, 4 to 5 minutes. Season with salt and pepper and continue cooking, tossing occasionally, until beans are crisp-tender, 3 to 4 minutes. Remove from heat and stir in onion, lemon zest and juice, parsley, and feta. Serve chicken alongside.

Publication: CountryLiving

Photo: Brian Woodcock


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