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The ingredients needed to make Hushpuppy Chicken Thighs:
- Get boneless chicken thighs (approx. 1 kg)
- Prepare bacon lard or 2 tbsp butter and 1 tbsp oil
- Get yellow cornmeal
- Provide flour
- You need garlic salt
- Use black pepper
- Get Gravy
- You need flour
- Prepare water or chicken stock
- Provide to taste, salt and pepper
Steps to make Hushpuppy Chicken Thighs:
- 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.
Toss the veg and the chicken in the oil and season well. Place the veg in the bottom of a roasting tin with the chicken on top. Remove the chicken thighs from the sweet tea, allowing excess liquid to drain off. Place chicken thighs in the prepared baking pan. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge.
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