Southern Cupcakes
These are not your typical cupcakes. Fluffy cornbread muffins topped with mashed potatoes and a chicken tender create the ultimate comfort meal. Serve these up as an appetizer or a meal and watch your guests be amazed by all of the flavor!
INGREDIENTS
- Pre-made cornbread mix (just add water) – SGC# 053873
- Basic American mashed potatoes – SGC# 078600
- 1lb. Walker Farms Chicken tenders – SGC# 477609
- 1 cup Colonel Jim's breading – SGC# 061400
- 1 cup Buttermilk – SGC# 194563
- Packet of brown gravy – SGC# 088880
- Fresh parsley – SGC# 193135
INSTRUCTIONS
- Preheat oven to 350*. Line cupcake tin with liners.
- Preheat fryer to 350*.
- Prepare cornbread mix according to package directions. Fill ice cream scoop with batter and put into liners.
- Bake according to package directions.
- Prepare mashed potatoes according to package directions. Let cool.
- Set up chicken breading station with dish of buttermilk and dish of colonel jim’s chicken breading. Dip chicken in dry breading, then into buttermilk and then back into dry breading.
- Fry tenders until cooked through. Let cool.
- While tenders are frying, make the brown gravy. Let cool until assembly time.
- Put star tip into piping bag and add cooled mashed potatoes. Pipe a nice swirl of mashed potatoes onto the top of the cooled cornbread cupcake.
- Gently place a fried tender onto the piped mashed potatoes. Place writing tip into clean piping bag and fill with cooled gravy. Pipe gravy onto tenders, letting it go over the edge. Sprinkle on some chopped parsley and enjoy!
