Smothered Chicken With Cheesy Polenta

Chicken

7

Tbsp. Diamond Crystal or ¼ cup plus 1¼ tsp. Morton kosher salt

2

Tbsp. paprika

1

Tbsp. smoked paprika

1

Tbsp. ground coriander

1

Tbsp. ground cumin

1½

tsp. sugar

3

lb. skinless, boneless chicken thighs (about 8), excess fat trimmed

Gremolata

½

cup vegetable oil

1

Tbsp. cayenne pepper

1

Tbsp. paprika

1

Tbsp. light or dark brown sugar

½

tsp. chili powder

½

tsp. garlic powder

1

tsp. Diamond Crystal or ½ tsp. Morton kosher, plus more

1

bunch parsley, leaves with tender stems picked

½

bunch mint, leaves picked

4

scallions, thinly sliced

2

garlic cloves, finely grated

Zest and juice of ½ lemon

Gravy

6

oz. guanciale, finely chopped

6

oz. pancetta, finely chopped

10

oz. spicy Italian sausage

¼

medium white onion, finely chopped

1

bay leaf

1½

tsp. five-spice powder

1

tsp. freshly ground pepper

¼

tsp. ground allspice

¼

tsp. ground coriander

¼

tsp. ground cumin

4

cups low-sodium beef broth

Polenta and assembly

1½

cups stone-ground grits

½

cup fine-ground polenta

4

Tbsp. unsalted butter

1¼

cups whole milk

½

cup coarsely grated cheddar

½

cup coarsely grated Monterey Jack

1

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

4

large eggs

⅓

cup buffalo sauce

2½

cups all-purpose flour

2

Tbsp. cornstarch

Vegetable oil (for frying; about 11 cups)

Torn tender herbs (such as parsley, mint, and/or dill; for serving; optional)

Special equipment

A deep-fry thermometer