1 Marinate the chicken: In a medium glass baking dish, whisk together the buttermilk, dill pickle brine, hot sauce, smoked paprika, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

2 Meanwhile, make the pesto: Bring a medium pot of salted water to a boil. Add the collard greens and cook for 8 to 10 minutes, or until tender. Drain well in a colander and let cool for 10 minutes. Add the collard greens and remaining pesto ingredients to a food processor, and pulse until it forms a course puree. Refrigerate until you are ready to bake the chicken.

3 Prepare the chicken coating: Preheat the oven to 400°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. In a food processor, pulse pecans until they resemble the texture of coarse cornmeal and pour into a shallow dish. In separate shallow dish, whisk together the flour, salt and pepper. In another separate shallow bowl, place egg whites.

4 Coat the chicken: Drain and discard chicken marinade. Pat chicken dry with paper towels. Lightly dredge chicken in the flour, then into the egg whites and finally into the pecans, coating thoroughly.

Place chicken on the foil-lined baking sheet and spray tops lightly with cooking spray. Bake for 18 to 22 minutes or until chicken is cooked through.

5 Meanwhile, make the cornbread grits: Crumble the cornbread into coarse crumbs and transfer to a bowl along with the milk and broth. Stir gently to moisten. For super creamy grits, blend in a blender until no lumps remain.

Transfer this mixture to a medium saucepan. Cook over medium heat until thickened like grits, stirring often. Remove from heat and stir in the cheddar, salt and pepper until smooth. Fold in pimientos.

6 Make the hot pecan oil: In a small bowl, whisk together all ingredients for the hot oil except honey until combined. Pour 1 tablespoon of the oil mixture into a small bowl with the honey, whisk briefly to combine, and set aside.

Pour remaining oil into a small skillet and heat over medium for 2 to 3 minutes or until heated through, whisking often.

7 Plate and serve: Spread 2 to 3 tablespoons pesto around the outer edges of each of two serving plates. Spoon about 1 cup of grits in the center of each plate. Carefully place chicken in the skillet with the hot oil. Spoon more oil on top. Place one piece of chicken over each plate of grits. Drizzle reserved honey-oil mixture over chicken, allowing any excess to drip over the edges. Garnish chicken with dill pickle slices.