Fried Chicken with Cheesy Grits and Scrambled Eggs

In a large bowl, season the cleaned chicken wings with black pepper, seasoned salt, garlic powder, and smoked paprika.

Transfer the seasoned wings to a large freezer bag. Add the pickle juice, buttermilk, hot sauce, and another layer of the same seasonings.

Seal the bag and massage the marinade into the chicken. Refrigerate and let it marinate for at least 2 hours.

To make the grits, combine 4 1/4 cups of water and 1/2 tsp of salt in a pot and bring to a boil.

Slowly whisk in the grits and continue stirring for about 2 minutes.

Reduce the heat to medium, cover the pot, and let it cook for 15 minutes, stirring occasionally.

After 15 minutes, reduce the heat to low, cover, and continue to cook for another 20 minutes.

While the grits cook, prepare the chicken dredge. In a large bowl, combine the all-purpose flour, baking powder, and cornstarch.

Season the flour mixture with the same seasonings used for the chicken (black pepper, seasoned salt, garlic powder, smoked paprika) and whisk to combine.

Pour vegetable oil into a deep pan and heat to 350°F.

Remove the marinated chicken from the bag and dredge each piece thoroughly in the seasoned flour.

Carefully place the coated chicken into the hot oil. Fry for a total of 18 minutes.

After the first 5 minutes of frying, turn the chicken over. Continue to turn every 3 minutes until the 18 minutes are up.

Once cooked, remove the chicken from the oil and let it drain on a paper towel-lined platter.

For the eggs, crack 3 eggs into a bowl. Season with 1/4 tsp salt and 1/2 tsp black pepper, then whisk together.

Melt 1.5 tbsp of butter in a separate pan over medium heat. Pour in the whisked eggs.

As the eggs begin to set, fold them from the sides to the center. When they are almost cooked, add about half of the shredded cheddar cheese.

Continue to fold until the cheese is melted and the eggs are cooked through. Remove from heat.

Finish the grits by adding 1/2 stick (4 tbsp) of butter. Once melted, stir to combine.

Serve the grits topped with the remaining shredded cheddar cheese, alongside the fried chicken and cheesy scrambled eggs.