Hush Puppy Fried Chicken Food

HUSH PUPPIES

Steps:

• Pour vegetable oil into a deep fryer or heavy-bottomed pot until the oil is 3 to 4 inches deep.
• Heat the oil to 350°F.
• In a medium bowl, stir together the cornmeal, flour, baking powder, onion, salt, and ground red pepper.
• Add the milk and stir to combine.
• Drop heaping spoonfuls of the batter into the hot oil. Fry only a few at a time for best results. If you add too many at once the oil temperature may drop and they make not cook well.
• Fry the hush puppies for 1 to 2 minutes, until they have browned.
• Remove them from the oil, and drain on a wire rack.

HUSH-PUPPY FRIED CHICKEN

Steps:

• Mix the flour and cornmeal together in a paper sack. Place each piece of chicken in the sack and shake thoroughly to coat completely.
• Mix the salt, pepper and buttermilk together. Place the hush-puppy mix in another paper sack. Dip each piece of chicken in the seasoned buttermilk and then drop it into the hush-puppy mix and shake to coat thoroughly.
• Heat vegetable oil to 350*F, and drop each piece of cooked chicken into it. Fry until a rich golden brown. Place in a flat baking dish and place in a 325* oven for an additional 30 minutes. Serve at once, piping hot.
• NOTE: If you cannot obtain hush-puppy prepared mix in your store, substitute the following: 2 cups white corn meal, 2 teaspoons baking powder, 1 teaspoon onion powder, 1/4 teaspoon salt, 4 tablespoons butter. Work all together until it is a fine consistency and then use as the breading mixture as specified in the above recipe. Hush-Puppy prepared mix is a timesaving shortcut.

HUSH PUPPIES

Steps:

• Mix all ingredients together just until they are wet.
• Refrigerate 30 minutes to 5 hours.
• To cook, heat oil to about 350-375 degrees.
• Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.
• Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
• Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.
• Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.
• Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.
• If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.
• When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.
• If they don't give them a little nudge to make them turn over.
• Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.
• If oil is not hot enough, the puppies will be greasy.
• I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.
• Adjust oil temperature as needed.
• Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.
• They are still mighty good.