Buttermilk-Marinated Fried Chicken And Creamy Grits With Sweet-And-Spicy Sauce

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 4 servings

2 quarts cold water

1 large yellow onion, peeled and diced

1 large carrot, peeled and diced

1 large celery stalk, diced

3 bay leaves

1¾ cups pure maple syrup

¾ cup kosher salt

2 Tbsp cracked black peppercorns

½ tsp ground cloves

½ tsp ground ginger

3 cups good-quality canned chicken broth

1 cup whole milk

½ cup heavy cream

1 cup white regular (not quick-cooking) grits

¼ cup mascarpone

¼ cup unsalted butter, cut into small cubes

½ cup freshly grated Parmesan cheese

Kosher salt

Freshly ground white pepper

1½ lb boneless skinless chicken thighs or legs, well trimmed and cut into 4 equal portions

2 cups buttermilk

2 quarts soy oil or canola oil, for deep-frying

2 cups all-purpose flour

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne

1 cup good-quality bottled mayonnaise

¼ cup honey

2 Tbsp hot sauce such as Tabasco

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