Growing up, I have the fondest memories of my grandma’s legendary Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes. I can still smell the aroma of the perfectly crispy fried chicken, the buttery cornbread, and the rich, velvety mashed potato and gravy wafting through her kitchen. It was the ultimate comfort food that brought our family together every Sunday for a truly indulgent feast.
One particular memory stands out – I must’ve been about 10 years old, and I had begged grandma to teach me her secret recipe. She laughed and said, “Alright, sugarpie, let’s get to work!” We spent the entire afternoon mixing, dredging, and frying up batch after batch of the most heavenly Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes. The time we shared, the laughter, and the pride I felt when I finally nailed that perfect texture and flavor – it’s a moment I’ll cherish forever. To this day, whenever I make Grandma’s Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes, it transports me right back to that cozy kitchen, and I’m reminded of just how powerful food can be in bringing people together.
Why This Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes Recipe Will Become Your Go-To
The Secret Behind Perfect Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes
This Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes recipe is truly special because it combines all the classic comfort food flavors you love into one incredibly delicious and innovative dish. The secret lies in the perfect balance of flavors and textures – the juicy, crispy fried chicken, the soft and buttery cornbread, and the rich, creamy mashed potato and gravy all come together in every bite. Plus, baking them in a cupcake tin gives you the ideal portion size and makes them fun and easy to serve.
Essential Ingredients You’ll Need
- Chicken thighs – The dark meat stays incredibly moist and juicy when fried.
- Buttermilk – This helps tenderize the chicken and creates an extra crispy crust.
- All-purpose flour – For dredging the chicken and forming the perfect breading.
- Cornmeal – Adding cornmeal to the breading gives the fried chicken an irresistible crunch.
- Butter – Melted butter is the key to rich, tender cornbread.
- Milk – Combines with the butter to make the cornbread perfectly moist.
- Russet potatoes – The classic choice for creamy, fluffy mashed potatoes.
- Chicken broth – Forms the base of the luscious gravy.
- Heavy cream – Adds decadence and silkiness to the gravy.
Step-by-Step Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes Instructions
Preparing Your Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes
This Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes recipe may seem a bit involved, but trust me, it’s worth every minute! With a little advance prep and careful execution, you’ll have an impressive and delicious dish ready to serve in just about an hour.
1- Start by cutting each chicken thigh into 3-4 bite-sized pieces. Place them in a bowl, pour in the buttermilk, cover, and refrigerate for at least 30 minutes (or up to 24 hours) to tenderize the meat.
2- While the chicken is marinating, make the cornbread batter. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Then, melt the butter and stir it into the milk. Pour the milk mixture into the dry ingredients and stir just until combined.
3- Preheat your oven to 400°F and grease a 12-cup muffin tin. Scoop the cornbread batter evenly into the prepared muffin cups, filling them about 3/4 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
4- As the cornbread bakes, prepare the mashed potatoes. Peel and cut the potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
5- Drain the potatoes well, then return them to the pot. Add the butter, milk, salt, and pepper, and mash everything together until smooth and creamy.
6- Finally, make the gravy. In a saucepan, whisk together the chicken broth, heavy cream, flour, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring frequently, until thickened to your desired consistency, about 5-7 minutes.
Pro Tips for Success
- For the crispiest fried chicken, make sure to let the pieces sit at room temperature for 15-20 minutes before dredging and frying.
- Don’t overcrowd the muffin tin when baking the cornbread – leave a little space between each cup for even cooking.
- Use a potato ricer or food mill for the smoothest, lumpiest-free mashed potatoes.
- For the gravy, start with a 1:1 ratio of flour to liquid, then adjust the thickness to your liking.
Serving and Storing Your Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes
Perfect Pairings for Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes
These Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes are the ultimate comfort food, so they pair beautifully with simple sides like a fresh green salad, steamed vegetables, or even a classic coleslaw. For beverages, a tall glass of iced tea, lemonade, or a light, crisp white wine would be delightful.
Storage and Make-Ahead Tips
Leftover Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them in a 350°F oven for 10-15 minutes until heated through.
For make-ahead convenience, you can prepare the cornbread and mashed potatoes a day in advance. Just store them separately in the fridge until you’re ready to assemble and fry the chicken. The gravy can also be made a day ahead and reheated gently before serving.
Variations and Dietary Adaptations for Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes
Creative Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes Variations
There are so many ways to put a twist on this classic Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes recipe. For a seasonal spin, try using sweet potatoes instead of russets for the mashed potatoes, or swap in cornbread stuffing for the plain cornbread. You could also get creative with the fried chicken, using different spice blends or even swapping in chicken breasts for a leaner option.
Making Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes Diet-Friendly
To make this dish a bit more diet-friendly, you could use boneless, skinless chicken breasts instead of thighs, and opt for low-fat or non-dairy milk and cream in the mashed potatoes and gravy. For a gluten-free version, simply substitute gluten-free flour and cornmeal. And for a vegan adaptation, replace the chicken with fried tofu or seitan, use plant-based milk and butter, and make a savory mushroom gravy instead of the traditional chicken-based one.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs in this recipe?
A: Absolutely! Chicken breasts will work just fine. Just be mindful that they may cook a bit faster than the thighs, so keep an eye on them and adjust the frying time accordingly.
Q: How can I get the cornbread extra moist and tender?
A: The key is to not overmix the batter. Gently fold in the wet ingredients until just combined, and be careful not to overwork the gluten in the flour. You can also try adding a tablespoon or two of sour cream or yogurt to the batter.
Q: Can I make the mashed potatoes and gravy ahead of time?
A: Yes, both the mashed potatoes and gravy can be made up to 3 days in advance. Just store them separately in the refrigerator until ready to reheat and serve. The mashed potatoes may need a splash of milk or cream to loosen them up when reheating.
Q: How many Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes does this recipe make?
A: This recipe will yield 12 cupcake-sized servings of Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes. If you’d like to serve larger portions, you can make them in a standard muffin tin instead, which will give you 6-8 servings.
Q: What should I do if the gravy doesn’t thicken up enough?
A: If your gravy isn’t thickening to your desired consistency, try making a quick slurry with a tablespoon of flour and a splash of broth or cream. Whisk the slurry into the simmering gravy and cook for a minute or two until it reaches the perfect thickness.
Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes
- Total Time: 75
- Yield: 12
Description
Indulge in the ultimate comfort food fusion with these irresistible Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes. Crispy fried chicken, fluffy cornbread, and creamy mashed potatoes with rich gravy come together in a one-of-a-kind, satisfying bite.
Ingredients
– Boneless, skinless chicken thighs
– All-purpose flour
– Buttermilk
– Cornmeal
– Eggs
– Butter
– Russet potatoes
– Milk
– Chicken or turkey gravy
Instructions
1. 1. Prepare the fried chicken: Dredge the chicken in flour, then dip in buttermilk and coat with cornmeal. Fry until golden brown and cooked through.
2. 2. Make the cornbread: Combine cornmeal, eggs, and melted butter. Scoop into cupcake tins and bake until lightly golden.
3. 3. Prepare the mashed potatoes: Boil and mash the potatoes with milk, butter, salt, and pepper.
4. 4. Assemble the cupcakes: Layer the fried chicken, cornbread, and mashed potatoes in cupcake tins. Top with warm gravy.
5. 5. Bake the cupcakes until heated through, about 15 minutes.
Notes
Serve these cupcakes warm, with additional gravy on the side for dipping. For a flavor twist, try using different types of cheese or herbs in the mashed potatoes.
- Prep Time: 30
- Cook Time: 45
- Category: Main Course
- Method: Baking, Frying
- Cuisine: American
Conclusion
Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes are the ultimate comfort food mashup, and this recipe is guaranteed to become a new family favorite. The combination of juicy, crispy fried chicken, moist and buttery cornbread, and rich, creamy mashed potatoes and gravy is simply irresistible.
I hope this recipe transports you back to your own cherished memories, just like it does for me. Go ahead and give it a try – I promise your taste buds (and your loved ones) will thank you. Don’t forget to let me know how it turns out in the comments below!
