This post requires little introduction. Fried chicken in cupcake form. For the love of everything holy why I would create such a monstrosity? Simple. Because I can. Mwahahaha!

Plus, it’s fun and delicious.

Cornbread

Ingredients:

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup butter (melted)
• 2 eggs
• 1 cup buttermilk (if you don’t have buttermilk, mix 1 tablespoon lemon juice or 1 tablespoon vinegar with 1 cup milk)

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium-size bowl, mix together the flour, baking soda, cornmeal, sugar and salt.
3. In another medium-size bowl, mix together the melted butter, eggs and buttermilk.
4. Add dry ingredients into the wet ingredients. Gently mix until combined.
5. Pour batter into cupcake liners and bake for 15-20 minutes or until an inserted toothpick comes out clean.

Garlic & Thyme Mashed Potatoes

Ingredients

• 3 large Russet potatos (peeled, quartered and boiled until fork tender)
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 1/2 teaspoons fresh thyme
• 2 tablespoons unsalted butter
• 1/2 cup milk
• 1/4 cup sour cream
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper

Instructions

1. Add olive oil to a medium-size pot and heat on medium high.
2. Add garlic and thyme and saute for 30 seconds, or until fragrant.
3. Add butter until melted.
4. Add the cooked potato, milk, sour cream, salt and pepper.
5. Use an immersion blender or regular blender to puree the potato until smooth.
6. Pipe or scoop mashed potato onto each cornbread “cupcake”.

Gravy

For the gravy, I took a shortcut and used an instant brown gravy packet. Follow packet instructions. Then drizzle about 2 teaspoons of gravy on top of the mashed potato.

Fried Chicken

Ingredients

• 5 lbs chicken thighs (Debone thighs for easier eating. You may need to cut thighs in half to fit on top of “cupcakes”)
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 1 tablespoon garlic powder
• 1/3 cup corn starch
• Vegetable oil for frying

Instructions

1. Fill a medium-sized pot halfway with vegetable oil and heat on high.
2. In a large bowl, combine chicken, salt, pepper and garlic powder. Toss until combined.
3. Add the corn starch and toss until combined. Do not over toss as the corn starch will clump.
4. Fry the chicken in batches at 375 F for 5-7 minutes.
5. Remove the chicken and place on a plate lined with paper towels to remove the excess oil. Serve immediately.
6. Top each “cupcake” with a piece of fried chicken.