Spicy Cornbread Chicken Recipes

IRISH SPICY CORNBREAD

Steps:

• Preheat oven and skillet to 400 degrees F (200 degrees C).
• In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

MEXICAN CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
• Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
• Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
• Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.

SPICY CHICKEN AND CORNBREAD - CASSEROLE

Steps:

• In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
• Stir in the taco seasoning.
• Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
• Blend together and pour into a greased 9x12 inch casserole dish.
• Mix, but do not bake the corn bread as directed on the package.
• Spread the uncooked cornbread mixture on top of the casserole.
• Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
• Bake in a hot oven at 350 degrees for 35-45 minutes.
• You want the cheese and the corn bread to turn a nice light golden brown color.
• If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.

SPICY CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
• Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
• Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
• Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

CREAMY-SPICY CORNBREAD CHICKEN BAKE

Steps:

• Heat oven to 425°F.
• Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
• Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
• Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.

RECIPES

Steps:

• For the Spicy Chipotle Fried Chicken MarinadeAdd buttermilk, chipotle peppers, TABASCO® Original Red Sauce, Worcestershire sauce, salt and pepper to a heavy-duty blender or food processor and process until smooth.Pour the marinade into a large bowl then add chicken making sure to completely submerge then cover and refrigerate for 5-6 hours.To Fry ChickenWhen ready to fry, add flour, cornstarch, salt, paprika, onion and garlic powder, Italian seasoning, black pepper and cayenne to a plastic bag and shake together until combined.Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off access then set on a parchment paper lined baking sheet. Repeat until all pieces are on the tray then add to the refrigerator for 20 minutes.Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350°F.Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don't overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for golden brown crunchy exterior and an internal temperature of 165°F.Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.For the WafflesTo make the waffles, preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.In a large bowl, whisk together all ingredients until just combined.Grease the grids of your waffle iron then spoon in batter according to the manufacturer's instructions then bake until crisp and golden brown. Separate the waffles into four sections/quarters based on the waffle grid. Each waffle will make two complete sliders (2 waffle quarters).Add completed waffles to a preheated oven just so they stay warm while you make the rest.For the Maple Spiced ButterWhisk together butter, brown sugar, maple syrup, TABASCO® Original Red Sauce and cayenne pepper until well mixed. Chill in the refrigerator, for about 30 minutes. Form into a roll using parchment paper and serve over chicken and waffle sliders.To Build SlidersBrush or spread Maple Spiced Butter over the top of chicken allowing it to melt down over it and glisten. Add Maple Spiced Butter to the bottom waffle as well allowing it to melt down.Next sandwich the fried chicken between two waffle quarters. Serve with extra TABASCO® Original Red Sauce and Maple Syrup.

SPICY CORNBREAD CHICKEN

Steps:

• 1. preheat oven to 350.
• 2. place the buttermilk in a shallow bowl.
• 3. in another bowl, combine the remaining ingredients except the drumsticks, mix well. dip the drumsticks into the buttermilk and then into the cornmeal, mix completely coating the drumsticks.
• 4. place in a single layer in a 9x13 inch baking dish that has been coated with nonstick vegetable spray. bake for 50-55 minutes, until browned and the juices run clear.