Hushpuppy Chicken Thighs

蛟龍Stormwyrm
蛟龍Stormwyrm @stormwyrm

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.

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Ingredients

30 minutes
6 servings
  1. 3boneless chicken thighs (approx. 1 kg)
  2. 3 tbspbacon lard or 2 tbsp butter and 1 tbsp oil
  3. 3 tbspyellow cornmeal
  4. 2 tbspflour
  5. 1 tspgarlic salt
  6. 1/2 tspblack pepper
  7. Gravy
  8. 2 tbspflour
  9. 1 1/2 cupswater or chicken stock
  10. to taste, salt and pepper

Cooking Instructions

30 minutes
  1. 1

    In a plastic bag, mix cornmeal, flour, garlic salt and black pepper.

  2. 2

    In a frying pan on medium heat, melt the bacon fat or butter and oil.

  3. 3

    Toss the chicken with the cornmeal mixture in the plastic bag until well coated.

  4. 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. 5

    Set on a plate with paper towels to drain excess oil.

  6. 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. 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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蛟龍Stormwyrm
蛟龍Stormwyrm @stormwyrm
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