Are you looking for recipe inspiration? Hushpuppy Chicken Thighs special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Hushpuppy Chicken Thighs What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Hushpuppy Chicken Thighs, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Hushpuppy Chicken Thighs delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Hushpuppy Chicken Thighs is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hushpuppy Chicken Thighs estimated approx. 30 minutes.

Well, this time, let's try it, and vary the Hushpuppy Chicken Thighs yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Hushpuppy Chicken Thighs using 10 ingredient type and 7 manufacturing steps. Here's how to make the dish.

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.

Ingredients and spices that need to be prepared to make Hushpuppy Chicken Thighs:

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

Steps to make a Hushpuppy Chicken Thighs

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.