Hushpuppy Chicken Thighs.
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Composition - Hushpuppy Chicken Thighs:
- Need 3 - boneless chicken thighs (approx. 1 kg).
- Give 3 tbsp for bacon lard or 2 tbsp butter and 1 tbsp oil.
- Require 3 tbsp of yellow cornmeal.
- Require 2 tbsp for flour.
- Require 1 tsp garlic salt.
- Need 1/2 tsp - black pepper.
- Need for Gravy.
- Give 2 tbsp for flour.
- Prepare 1 1/2 cups water or chicken stock.
- You need to taste, salt and pepper.
Hushpuppy Chicken Thighs process:
- In a plastic bag, mix cornmeal, flour, garlic salt and black pepper..
- In a frying pan on medium heat, melt the bacon fat or butter and oil..
- Toss the chicken with the cornmeal mixture in the plastic bag until well coated..
- Fry the coated chicken until golden brown and internal temperature has reached at least 75°C (165°F), about 6 minutes per side..
- Set on a plate with paper towels to drain excess oil..
- 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..
- 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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