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Chicken-Fried Grit Patties

September 21, 2016

Chicken-Fried Grit Patties


Who can resist breaded and fried...anything? Seriously. Here's one you're going to love a lot. We've breaded and fried grit cakes to create something truly wonderful. The highly seasoned coating is a blend of half-corn flour, half-cornmeal (making it totally gluten free). Inside the crunchy crust the grits are tender and moist with the rich scent of our heirloom Hickory King Dent white corn grits.

All you need is a batch of cold grits, how they're flavored is up to you. Any of our cheese grits recipes would be a lovely base, particularly Gruyere Grits with Wild Mushrooms. Or use grit patties as a blank canvas for improvisation, creating your own combo of herbs, spices, and ingredients. Try fresh corn and jalapeños. Turn them into creamy seafood cakes with lump crabmeat or chopped shrimp or oysters. Or try the Southern take on Italian arancini—fried risotto balls—by spiking the grits with Parmesan cheese, forming it around cubes of mozzarella, and rolling them into balls. That's amore, ya'll!
       No matter what inspired direction you choose for your Chicken-Fried Grit Patties, we suggest serving them with Classic Southern Tomato Gravy. The combination cannot be beat!  


Makes 6 patties  |  Cooking and cooling grits: About 1 hour  |  Making patties: About 20 minutes 




Make the Grits: Prepare the grits following the recipe for Basic Stovetop Grits or Creamy Country Grits. If you're doctoring them up, do so while they're cooking or hot off the stove. 

Form the Patties. Pour and spread the grits into an 8 x 8-inch baking pan and stir them every few minutes until cool enough to handle and thick enough to form into balls. They'll cool faster in the refrigerator. Divide the grits into 6 balls then shape them into patties. Moisten your hands if the grits stick. If the patties loosen up and won't hold their shapes, refrigerate them for 20 to 30 minutes.

Bread the Patties. Pour the Southern-Fried Breading into a medium size bowl. In another bowl, beat the egg with the water. Lightly dust a patty with the Southern-Fried Breading, dip it into the egg mixture, and dredge it again in the Southern-Fried Breading. Set the patty on a baking sheet. Repeat for the remaining patties.

Fry the Patties. In a 12-inch skillet over medium-high heat, add enough oil to cover the bottom of the pan—½ to ¾ cup. Heat the oil until it’s shimmering hot. Fry the patties until light golden brown—4 to 6 minutes. Carefully flip them and fry the other side until lightly browned—another 3 to 5 minutes. Flip the patties again and fry on both sides until they’re crisp and deep golden brown.

Note: The patties are likely to splatter, especially when they’re being flipped—use a splatter screen if you have one.

Transfer the Chicken-Fried Grit Patties to a wire mesh rack to drain a minute. Serve the patties hot, with Classic Southern Tomato Gravy, if you like.


Southern-Fried Breading

Here's a spicy, all corn, gluten free breading that's our go-to for fried chicken, seafood, green tomatoes, summer squash, okra, and, of course, Chicken-Fried Grit Cakes.
  • ½ cup corn flour (not cornstarch), substitute wheat flour
  • ½ cup cornmeal
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt