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Fried Chicken with Shrimp and Honey Butter Grits

A cozy Southern comfort meal featuring crispy fried chicken, tender shrimp, and sweet honey butter grits — perfect for any family gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 800
Ingredients Method Notes

Ingredients
  

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) Alternative for buttermilk
  • 1 teaspoon hot sauce (optional, for marinade)
  • 2 cups all-purpose flour (use GF flour or rice flour for gluten-free)
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne (adjust to taste)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 4 cups vegetable oil or peanut oil for frying About for frying
For the Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons butter (or olive oil for lighter)
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon lemon juice
  • Chopped parsley or scallions for garnish
For the Honey Butter Grits
  • 1 cup stone-ground grits (quick-cook or regular) Adjust cooking time
  • 4 cups water (or 2 cups water + 2 cups milk for creamier grits)
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • 2 tablespoons 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

Method
 

Brining/Marinating the Chicken
  1. 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.
Preparing the Dredge
  1. Whisk flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a large bowl.
Preheating the Oil
  1. Pour oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat to 350°F (175°C).
  2. If you don’t have a thermometer, test with a pinch of flour — it should sizzle steadily.
Dredging and Frying the Chicken
  1. Remove chicken from buttermilk, let excess drip, then coat well in seasoned flour. Shake off excess.
  2. 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).
  3. Transfer to a wire rack over a baking sheet to rest for 10 minutes to keep the crust crisp.
Cooking the Grits
  1. Bring water (or water+milk) and salt to a simmer in a medium saucepan.
  2. 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.
Finishing the Honey Butter Grits
  1. Off the heat, stir in butter, honey, and cheddar (if using).
  2. Season to taste with salt and cracked pepper. Keep warm on low and stir occasionally.
Cooking the Shrimp
  1. In a skillet, melt butter or heat oil over medium-high heat.
  2. Add garlic and cook for 30 seconds.
  3. Add shrimp, paprika, salt, and pepper. Sauté 2–3 minutes per side until pink and just cooked through.
  4. Finish with lemon juice and parsley.
Assembly and Serving
  1. Spoon a generous bed of honey butter grits onto each plate.
  2. Top with a few shrimp and place fried chicken pieces beside or on top.
  3. Drizzle hot honey or hot sauce if you like heat, and garnish with scallions and a lemon wedge.
  4. Serve immediately.

Notes

For a healthier alternative, try air-frying and using low-fat ingredients. This dish can also be adapted for gluten-free, keto, and vegan diets with appropriate substitutions.