Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction

In a large bowl or resealable bag, whisk together buttermilk and hot sauce. Add chicken, ensuring it's fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to penetrate deeply. (4+ hours)

Preheat your oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and lightly coat with cooking spray. This ensures even cooking and crispy chicken. (5 minutes)

In a separate bowl, combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chipotle chili powder. Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the breadcrumb mixture, pressing gently to adhere. Place coated chicken pieces onto the prepared wire rack. (15 minutes)

Bake in the preheated oven until the chicken is cooked through, no longer pink inside, and the juices run clear when pierced with a fork. This should take approximately 30 minutes, but cooking times may vary. (30 minutes)

While the chicken is baking, prepare the grits. In a large saucepan, combine milk, water, salt, and pepper. Bring to a rolling boil over high heat. Reduce the heat to low and gradually whisk in the grits to prevent lumps. Cover and cook for 20 minutes, stirring frequently to ensure a smooth, creamy texture. Remove from heat and stir in Mexican cheese and butter until fully melted and incorporated. (30 minutes)

As the chicken and grits cook, turn your attention to the chorizo reduction. In a large skillet over medium-high heat, cook chorizo, onion, bell pepper, and jalapeno until the chorizo is browned and the vegetables are tender. This should take 5 to 7 minutes. Drain off any excess grease. Stir in garlic and cook for another 30 seconds until fragrant. (10 minutes)

Add cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce to the skillet. Reduce the heat to low and let the sauce simmer until it has reduced and thickened, stirring occasionally. This should take around 15 minutes. Stir in heavy cream and continue to simmer for another 5 minutes, or until the sauce is rich and coats the back of a spoon. (20 minutes)

To assemble, spoon a generous portion of cheese grits into a bowl. Top with a ladleful of the savory chorizo reduction sauce, and then arrange the spicy oven-fried chicken on top. Garnish with crumbled Cotija cheese for a final touch of flavor and visual appeal. Serve immediately and enjoy! (5 minutes)