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Chicken Strips and grits 2

Southern Fried Chicken Tenders with Creamy Grits & Collard Greens

We took the idea of luscious, authentic, bone-in fried chicken and made it more convenient and weeknight friendly by turning boneless, skinless chicken breasts into chicken "tenders." They're quicker cooking, less of a mess, and universally appealing! The creamy grits and collard greens are classic accompaniments, and the sweet, tangy apricot sauce is the icing on an already pretty perfect plate. Cook, relax, and enjoy!
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 2
Calories 1066 kcal

Equipment

  • small saucepan
  • large skillet
  • small skillet

Ingredients
  

  • 6 oz collard greens
  • 2 boneless skinless chicken breasts
  • ¼ oz Cajun seasoning
  • 3 oz quick-cooking grits
  • 2 oz apricot preserves
  • kosher salt & ground pepper
  • 1 Tbsp butter
  • 2 large eggs
  • ¾ cup all-purpose flour
  • neutral oil such as vegetable
  • apple cider vinegar or red wine vinegar
  • sugar

Instructions
 

  • Prep ingredients : In a small saucepan, combine 2 cups water and ½ teaspoon salt and bring to a boil. Trim ends from collard greens; thinly slice stems, crosswise, and cut leaves into bite-size pieces. Pat chicken dry and cut lengthwise into 1-inch wide strips (about 3 per breast). Sprinkle chicken all over with 1½ teaspoons of the Cajun seasoning and ½ teaspoon salt.
  • Cook grits: Return salted water to a boil and slowly stir in grits. Reduce heat to low and cook, stirring occasionally to prevent sticking, until grains are tender, about 7 minutes. Stir in 1 tablespoon butter, and season with salt and pepper. Remove from heat, and cover to keep warm.
  • Bread chicken: Beat 2 large eggs and ½ teaspoon salt in a medium bowl. Place ¾ cup flour in 2nd medium bowl and season with ½ teaspoon salt. Working in batches, coat chicken strips in flour first, then egg. Let excess egg drip back into the bowl, then repeat: dipping chicken in flour then egg, then finishing in flour.
  • Cook collard greens: Heat 1 tablespoon oil in a large skillet over medium-high. Add collard greens and stems and cook until wilted,1–2 minutes. Add 2 tablespoons water and season with ½ teaspoon salt and a few grinds pepper. Cook until greens are bright green and tender, and water is evaporated, 2–3 minutes. Transfer to a small bowl and cover to keep warm. Wipe out skillet.
  • Fry chicken: Heat 1 cup oil in same skillet over medium-high. When oil is hot (it should sizzle vigorously when a pinch of flour is added), add chicken and cook, turning occasionally, until golden and crisp (reduce heat if browning too quickly), about 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
  • Make sauce & serve: In a small skillet, combine apricot preserves, 2 tablespoons vinegar, 1 teaspoon sugar, and 1 tablespoon water. Bring to a simmer over medium high heat, and cook, whisking, about 1 minute, or until sugar is dissolved. Serve grits topped with chicken and collards. Drizzle sauce all over the top. Enjoy

Notes

Allergens:
May contain traces of allergenic ingredients. Packaged in a facility that packages Gluten containing products.
Nutrition per serving Calories 1066kcal, Fat 55.8g, Proteins 49.8g, Carbs 93.6g
Keyword chicken, chicken tenders, fried chicken