Jalepeno Chicken & Cheddar Hush Puppies

12:50 PM, Mar 29, 2013   |    comments
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Jalapeno Chicken & Cheddar Hush Puppies

½ C Shredded Chicken (cooked in hot sauce)
1 C yellow cornmeal
3/4 C flour
1 t baking powder
2 t salt
2 T sugar
1/2 jalapeno (finely chopped)
2 green onions (sliced thin)
1 large egg (beaten)
1/4 C grated sharp cheddar
1 C buttermilk

Mix all the ingredients into a large bowl and let sit for 30 minutes. This will allow the batter to rise a bit, resulting in lighter, fluffier hush puppies- or as the old timers used to say on fishing trips, hush-ima puppies. Pre-heat your fryer or a deep pot of oil to 375F. If you don't have a thermometer to take the oils temp you can test the oil with a drop of batter. If the oil bubbles around the batter and begins to fry then you are ready.

We often use an ice cream scoop as a multi-purpose tool in our kitchen and this method is perfect for hush puppies. Put a bit of room temp oil on the ice cream scoop so the batter won't stick. If you don't have a scoop then you can use two spoons dipped into oil as well. I always start the first batch with only 2 or 3 hush puppies to get used to the temperature and time needed for the perfect texture. Crispy on the outside, light and fluffy on the inside.

You want to make sure to gently drop the hush puppies into the oil so there is no splatter and the hush puppies stay together well. With an ice cream scoop I usually dip it straight into the oil then release the batter. Make sure to not over crowd the oil and get ready to flip the hush puppies over about 3 minutes into the process. Once the hush puppies are nice and brown remove them with a kitchen spider or slotted spoon onto a paper towel lined plate.

As always we season with a bit of sea salt when the hush puppies come out of the fryer. Serve with These Guys Can Cook Guy Sauce. Enjoy...

Guy Sauce:

1/2 cup mayonnaise
1/4 cup buttermilk ranch
1 1/2 Tablespoon Sracha
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. liquid smoke

Combine all ingredients in a medium sized bowl and mix thoroughly. We like to keep this in a squeeze bottle that you can buy in most kitchen sections. We put it on everything from club sandwiches to steak tartare. ENJOY.







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