Hushpuppy Chicken Thighs

Name: Hushpuppy Chicken Thighs
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 boneless chicken thighs (approx. 1 kg); 3 tbsp bacon lard or 2 tbsp butter and 1 tbsp oil; 3 tbsp yellow cornmeal; 2 tbsp flour; 1 tsp garlic salt; 1/2 tsp black pepper; 2 tbsp flour; 1 1/2 cups water or chicken stock; to taste, salt and pepper

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.

蛟龍Stormwyrm @stormwyrm

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Ingredients

30 minutes

6 servings

3boneless chicken thighs (approx. 1 kg)
3 tbspbacon lard or 2 tbsp butter and 1 tbsp oil
3 tbspyellow cornmeal
2 tbspflour
1 tspgarlic salt
1/2 tspblack pepper
Gravy
2 tbspflour
1 1/2 cupswater or chicken stock
to taste, salt and pepper

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Steps

30 minutes

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.