Fried Chicken with Shrimp and Honey Butter Grits
Easy Homemade Fried Chicken with Shrimp and Honey Butter Grits — A Traditional Southern Comfort Meal
When I think of cozy Sunday kitchens and warm family tables, Fried Chicken with Shrimp and Honey Butter Grits is the dish that comes to mind. Fried Chicken with Shrimp and Honey Butter Grits marries crispy, nostalgic fried chicken with sweet, silky grits and tender shrimp — it’s an easy, traditional, homemade comfort meal that somehow tastes like every good memory at once. Serve it for a weeknight dinner when you want to impress without stress, a relaxed Sunday family meal, or even for holidays when you want something hearty and soulful.
🧂 Ingredients
Makes about 4 generous servings
For the fried chicken
- 2 lb bone-in chicken pieces (thighs and drumsticks recommended)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice, let sit 5 minutes)
- 1 teaspoon hot sauce (optional, for marinade)
- 2 cups all-purpose flour (use GF flour or rice flour for gluten-free)
- 1 tbsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne (adjust to taste)
- 1 tbsp kosher salt
- 1 tsp black pepper
- Vegetable oil or peanut oil for frying (about 4 cups)
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter (or olive oil for lighter)
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp lemon juice
- Chopped parsley or scallions for garnish
For the honey butter grits
- 1 cup stone-ground grits (quick-cook or regular; adjust cook time)
- 4 cups water (or 2 cups water + 2 cups milk for creamier grits)
- 1 tsp salt
- 3 tbsp unsalted butter
- 2 tbsp honey (add more to taste)
- 1/2 cup shredded sharp cheddar (optional for cheesy grits)
- Fresh cracked black pepper
Finishing & garnish
- Hot honey or your favorite hot sauce (optional)
- Chopped scallions or parsley
- Lemon wedges
👩🍳 Directions
Brine/marinate the chicken (Optional but recommended).
- Combine chicken and buttermilk (plus hot sauce if using) in a bowl or zip-top bag. Refrigerate 2–12 hours. This tenderizes and flavors the chicken.
Prep the dredge.
- Whisk flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a large bowl.
Preheat oil.
- Pour oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with a pinch of flour — it should sizzle steadily.
Dredge and fry the chicken.
- Remove chicken from buttermilk, let excess drip, then coat well in seasoned flour. Shake off excess.
- Fry in batches, careful not to crowd the pan. Fry 12–15 minutes per piece (thighs/drumsticks), flipping occasionally, until golden and internal temp reaches 165°F (74°C). Transfer to a wire rack over a baking sheet to rest 10 minutes (keeps crust crisp).
Start the grits while chicken fries.
- Bring water (or water+milk) and salt to a simmer in a medium saucepan. Slowly whisk in grits. Reduce heat to low and simmer, stirring, for 20–25 minutes for stone-ground (quick grits 5–7 min) until thick and creamy. Stir often to prevent lumps.
Finish the honey butter grits.
- Off the heat, stir in butter, honey, and cheddar (if using). Season to taste with salt and cracked pepper. Keep warm on low and stir occasionally.
Cook the shrimp.
- In a skillet, melt butter or heat oil over medium-high. Add garlic and cook 30 seconds. Add shrimp, paprika, salt, and pepper. Sauté 2–3 minutes per side until pink and just cooked through. Finish with lemon juice and parsley.
Assemble and serve.
- Spoon a generous bed of honey butter grits onto each plate. Top with a few shrimp and place fried chicken pieces beside or on top. Drizzle hot honey or hot sauce if you like heat, and garnish with scallions and a lemon wedge. Serve immediately.
💡 Tips & Variations
Make it healthier:
- Air-fry: Use an air fryer for the chicken at 375°F for 20–25 minutes (flip halfway) for a crispier, lower-oil alternative.
- Lighter grits: Use low-fat milk or unsweetened almond milk; swap butter for a smaller amount of olive oil.
- Portion control: Use skinless chicken thighs and pat dry for a slightly leaner option.
Gluten-free, keto & vegan swaps:
- Gluten-free: Use a certified gluten-free flour blend or rice flour for dredging; ensure grits are labeled GF.
- Low-carb/keto: Swap grits for cauliflower “grits” — steam riced cauliflower, then blend with butter, cream cheese, and cheddar until creamy.
- Vegan: Replace chicken with breaded cauliflower steaks or oyster mushrooms; use vegan “shrimp” alternatives (store-bought) or king oyster mushroom scallops. Replace butter with vegan margarine and honey with maple syrup.
Flavor twists:
- Cajun version: Add 1–2 tbsp Cajun seasoning to the dredge and blackened shrimp seasoning.
- Honey-chile glaze: Mix honey with a little sriracha and brush on shrimp or chicken for sweet heat.
Storage & reheating:
- Refrigerator: Store components separately in airtight containers up to 3–4 days.
- Freezing: Freeze fried chicken in a single layer in a freezer-safe bag up to 1 month (reheat in oven from frozen).
- Reheating tips: Reheat chicken in a 400°F oven for 10–15 minutes to restore crispiness. Reheat grits on the stove with a splash of milk, stirring until smooth. Shrimp are best eaten fresh but can be reheated gently in a skillet (1–2 minutes).
🩺 Health & Lifestyle Tie-in
This dish is a delicious source of protein — shrimp and chicken provide lean, muscle-building protein and shrimp bring in some omega-3s. Swapping frying for air-frying or choosing olive oil and moderate butter helps lower saturated fat while keeping flavor. Cooking at home is not just kinder to your wallet compared to restaurant meals, it’s an investment in your long-term health — healthier habits now can help reduce future health expenses.
Conclusion
If you try this Fried Chicken with Shrimp and Honey Butter Grits, you’ll get cozy, comforting flavors with a Southern soul and a homemade touch. Make it for a weeknight treat, a Sunday family feast, or when guests come over — and please tell me how yours turns out. Tag me or drop a comment with photos, swaps you tried, or your favorite sides — I’d love to see your version!
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Fried Chicken with Shrimp and Honey Butter Grits
Ingredients
Method
- Combine chicken and buttermilk (plus hot sauce if using) in a bowl or zip-top bag. Refrigerate 2–12 hours to tenderize and flavor the chicken.
- Whisk flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a large bowl.
- Pour oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat to 350°F (175°C).
- If you don’t have a thermometer, test with a pinch of flour — it should sizzle steadily.
- Remove chicken from buttermilk, let excess drip, then coat well in seasoned flour. Shake off excess.
- Fry in batches, careful not to crowd the pan. Fry 12–15 minutes per piece (thighs/drumsticks), flipping occasionally, until golden and internal temp reaches 165°F (74°C).
- Transfer to a wire rack over a baking sheet to rest for 10 minutes to keep the crust crisp.
- Bring water (or water+milk) and salt to a simmer in a medium saucepan.
- Slowly whisk in grits. Reduce heat to low and simmer, stirring often, for 20–25 minutes for stone-ground (quick grits 5–7 minutes) until thick and creamy.
- Off the heat, stir in butter, honey, and cheddar (if using).
- Season to taste with salt and cracked pepper. Keep warm on low and stir occasionally.
- In a skillet, melt butter or heat oil over medium-high heat.
- Add garlic and cook for 30 seconds.
- Add shrimp, paprika, salt, and pepper. Sauté 2–3 minutes per side until pink and just cooked through.
- Finish with lemon juice and parsley.
- Spoon a generous bed of honey butter grits onto each plate.
- Top with a few shrimp and place fried chicken pieces beside or on top.
- Drizzle hot honey or hot sauce if you like heat, and garnish with scallions and a lemon wedge.
- Serve immediately.
