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Ingredients for Hushpuppy Chicken Thighs:
- Make ready 3 of boneless chicken thighs (approx. 1 kg)
- You need 3 tbsp for bacon lard or 2 tbsp butter and 1 tbsp oil
- Give 3 tbsp for yellow cornmeal
- Give 2 tbsp of flour
- Prepare 1 tsp for garlic salt
- Take 1/2 tsp of black pepper
- Get Gravy
- Need 2 tbsp - flour
- Need 1 1/2 cups of water or chicken stock
- Need of to taste, salt and pepper
Hushpuppy Chicken Thighs start cooking:
- 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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