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Chicken Hushpuppies with Blackberry Mustard Recipe

Chicken Hushpuppies with Blackberry Mustard (15-20 hushpuppies)


Hushpuppies:

1 ½ cups
Provident Pantry Freeze Dried White Chicken with Smoke Flavor, reconstituted
3 ½ TBS
MyChoice Chopped Onion, reconstituted
1 cup
MyChoice Buttermilk Powder, reconstituted
2 TBS
MyChoice Whole Egg Powder, reconstituted to make one egg
1 ½ cups
Provident Pantry White Flour
½ cup
Provident Pantry Yellow Cornmeal
1 tsp
MyChoice Baking Powder
1 ½ tsp
MyChoice Iodized Salt
1 ½ tsp
Provident Pantry White Sugar
2-4 TBS
Vegetable Oil


DIRECTIONS:

  1. Reconstitute first four ingredients; drain first two.
  2. Shred white chicken chunks. You can either do this before you reconstitute the chicken or afterwards.
  3. Combine onion, flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl; stir together.
  4. In a separate bowl, mix together egg and buttermilk.
  5. Add wet ingredients to dry ingredients; stir until combined. Mix in chicken.
  6. Cover bowl and refrigerate 30 minutes to an hour.
  7. Heat large skillet over medium-high heat with 2-3 TBS of vegetable oil in it (Throughout cooking, add more oil as needed). Drop tablespoons of batter into the oil and flatten with spatula or spoon. Fry the batter and flip, flattening it again, until both sides are golden brown. Remove hushpuppies and place on a paper towel-lined plate to drain and cool.


Blackberry Mustard:

1 cup
Provident Pantry Freeze Dried Organic Blackberries, reconstituted
4 tsp
Provident Pantry Honey
1 ½ TBS
Whole-Grain Mustard


DIRECTIONS:

  1. Reconstitute blackberries; drain, leaving 1-2 tablespoons of water with the berries.
  2. Using a fork or potato masher, mash berries, mustard, and honey in a small bowl. It will resemble a chunky sauce.
  3. Use this tangy sauce to dip your chicken hushpuppies into.
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