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Hushpuppy Chicken Thighs
Hushpuppy Chicken Thighs

Before you jump to Hushpuppy Chicken Thighs recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us believe that comfort foods are not good for us and that we ought to stay away from them. But if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. There are several foods that actually can boost your moods when you consume them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Green tea is truly excellent for your mood. You knew green tea had to be in this article somewhere, right? Green tea is loaded with an amino acid called L-theanine. Studies show that this specific amino acid can actually induce brain waves. This helps improve your mental energy while simultaneously making the rest of your body more relaxed. You were already aware that that green tea helps you become better. And now you are aware that green tea can help raise your mood too!

As you can see, you don’t need to stuff your face with junk food when you want to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to hushpuppy chicken thighs recipe. To make hushpuppy chicken thighs you need 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Hushpuppy Chicken Thighs:
  1. Provide 3 boneless chicken thighs (approx. 1 kg)
  2. Get 3 tbsp bacon lard or 2 tbsp butter and 1 tbsp oil
  3. Get 3 tbsp yellow cornmeal
  4. Provide 2 tbsp flour
  5. Get 1 tsp garlic salt
  6. Get 1/2 tsp black pepper
  7. Prepare Gravy
  8. Prepare 2 tbsp flour
  9. Take 1 1/2 cups water or chicken stock
  10. Get to taste, salt and pepper
Steps to make 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.

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