Hushpuppy Chicken Thighs

This recipe ultimately originates from the first cookbook I ever owned (Fast, Fresh, and Delicious, Time-Life Books, 1996, ISBN 0-7835-4862-1) which I'd been mining for recipes ever since I first got it almost 20 years ago. This is the first time I ever tried making this one though, and the gravy recipe is entirely my own.
Hushpuppy Chicken Thighs
This recipe ultimately originates from the first cookbook I ever owned (Fast, Fresh, and Delicious, Time-Life Books, 1996, ISBN 0-7835-4862-1) which I'd been mining for recipes ever since I first got it almost 20 years ago. This is the first time I ever tried making this one though, and the gravy recipe is entirely my own.
Cooking Instructions
- 1
In a plastic bag, mix cornmeal, flour, garlic salt and black pepper.
- 2
In a frying pan on medium heat, melt the bacon fat or butter and oil.
- 3
Toss the chicken with the cornmeal mixture in the plastic bag until well coated.
- 4
Fry the coated chicken until golden brown and internal temperature has reached at least 75°C (165°F), about 6 minutes per side.
- 5
Set on a plate with paper towels to drain excess oil.
- 6
On low heat, add flour to the remaining oil in the pan. Mix until well combined and season with salt and pepper. Continue to heat until flour is lightly browned.
- 7
Add water, and raise heat to medium-high and bring to a boil. Lower heat to medium low and stir until gravy thickens.
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