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Fried Chicken and Cornbread Cupcakes

A viral savory comfort food bite featuring a sweet cornbread base, creamy mashed potato frosting, a drizzle of rich brown gravy, and a crispy fried chicken topper.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cornbread Base
  • 1 box sweet yellow cornbread mix 8.5 oz
  • 0.33 cup milk
  • 1 large egg
Mashed Potato Frosting
  • 3 large Yukon Gold potatoes peeled and cubed
  • 0.25 cup unsalted butter softened
  • 0.25 cup heavy cream
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste
Toppings
  • 12 pieces popcorn chicken cooked and crispy
  • 1 cup brown gravy warmed
  • 1 tbsp parsley finely chopped, for garnish

Equipment

  • Muffin Tin
  • Piping bag with star tip
  • Hand Mixer

Method
 

  1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners. Mix cornbread mix, milk, and egg. Fill muffin cups 2/3 full and bake for 13-15 minutes. Let cool completely.
  2. Boil potatoes in salted water until tender. Drain and whip with butter, heavy cream, garlic powder, salt, and pepper until completely smooth and fluffy. Let cool slightly.
  3. Prepare popcorn chicken according to package directions (or fry your own) until golden and crispy.
  4. Warm the brown gravy in a small saucepan.
  5. Transfer mashed potatoes to a piping bag with a large star tip. Pipe a tall swirl onto each cooled cornbread muffin.
  6. Drizzle the warm gravy over the potato frosting and immediately top each cupcake with a piece of fried chicken.
  7. Garnish with fresh parsley and serve warm.

Notes

Ensure your mashed potatoes have zero lumps before putting them in the piping bag, otherwise the tip will clog.