Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction

Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.

Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.

Combine bread crumbs flour paprika salt garlic powder black pepper onion powder oregano thyme and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.

Bake in the preheated oven until no longer pink in the centers and juices run clear about 30 minutes.

Meanwhile add milk water salt and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook covered for 20 minutes stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.

While chicken and grits are cooking cook chorizo onion bell pepper and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant about 30 seconds.

Stir cherry tomatoes vegetable broth Worcestershire sauce and hot sauce into the skillet reduce heat to low and let simmer until reduced stirring as needed about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon about 5 minutes more.

Place grits into a bowl top with chorizo reduction sauce and top with spicy fried chicken. Garnish with Cotija cheese.