Appetizing Hushpuppy Chicken Thighs Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Hushpuppy Chicken Thighs. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Hushpuppy Chicken Thighs as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Hushpuppy Chicken Thighs recipe. This Hushpuppy Chicken Thighs make for a yummy summer dinner that you can make it easy. The Hushpuppy Chicken Thighs recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Hushpuppy Chicken Thighs recipe.

Hushpuppy Chicken Thighs.

Hushpuppy Chicken Thighs Before preparing the dish, we have done some research on how to make Hushpuppy Chicken Thighs easily with delicious taste. You can cook Hushpuppy Chicken Thighs using 10 ingredients and 7 steps. Here is how you achieve it.

Tasty Hushpuppy Chicken Thighs Recipe Ingredients

  1. You need 3 of boneless chicken thighs (approx. 1 kg).
  2. You need 3 tbsp of bacon lard or 2 tbsp butter and 1 tbsp oil.
  3. Prepare 3 tbsp of yellow cornmeal.
  4. It's 2 tbsp of flour.
  5. Prepare 1 tsp of garlic salt.
  6. You need 1/2 tsp of black pepper.
  7. Prepare of Gravy.
  8. Prepare 2 tbsp of flour.
  9. It's 1 1/2 cups of water or chicken stock.
  10. It's of to taste, salt and pepper.

How to make Hushpuppy Chicken Thighs from scracth

  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..