The Art of Ultimate Southern Comfort Food Cupcake Fusion

Perfect Cornbread Foundation Mastery

Master the technique of creating tender, flavorful cornbread cupcakes with proper texture and rise.

Crispy Chicken Excellence

Learn the skill of frying perfectly sized chicken pieces with golden, crispy coating.

Pipeable Potato Perfection

Perfect the method of creating smooth, creamy mashed potatoes that pipe like frosting.

Gravy Consistency Control

Master the art of creating lump-free, flavorful gravy with perfect drizzling consistency.

Creative Assembly Technique

Learn optimal layering and presentation for stunning comfort food fusion appearance.

Southern Fusion Mastery Secrets for Perfect Comfort Food Cupcake Creation

Cornbread Texture: Don't overmix batter to keep cornbread tender and prevent dense, tough cupcakes.

Potato Consistency: Achieve pipeable texture by adding warm milk gradually and beating until smooth.

Chicken Size: Cut chicken pieces uniformly for even cooking and proper cupcake proportion.

Oil Temperature: Maintain 350°F for crispy exterior without overcooking the small chicken pieces.

Assembly Timing: Assemble just before serving to maintain crispy chicken and prevent soggy cornbread.

Gravy Consistency: Keep gravy warm and thin enough to drizzle but thick enough to coat.

Ultimate Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes with Southern Comfort

Name: Ultimate Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes with Southern Comfort
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 12 cupcakes
Cuisine: Southern Fusion
Ingredients: For the Cornbread Cupcake Base:; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/3 cup vegetable oil; 2 large eggs; 1 cup buttermilk; 1/4 cup melted butter; For the Mini Fried Chicken:; 1 lb chicken tenders, cut into 12 pieces; 1 cup buttermilk for marinating; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; For the Mashed Potato 'Frosting':; 2 lbs Yukon Gold potatoes, peeled; 1/2 cup warm milk; 1/4 cup butter, softened; 4 oz cream cheese, softened; 1 teaspoon salt; 1/2 teaspoon white pepper; 2 tablespoons chives, chopped; For the Savory Gravy:

These innovative comfort food cupcakes feature a fluffy cornbread base topped with creamy mashed potato 'frosting' and a crispy fried chicken piece, all drizzled with savory gravy for the ultimate Southern fusion experience. Each cupcake delivers layers of authentic flavors with tender, buttery cornbread serving as the foundation, smooth and rich mashed potatoes piped like frosting, perfectly seasoned mini fried chicken pieces as the crowning glory, and warm, peppery gravy that ties everything together. This creative twist on classic comfort foods transforms beloved Southern staples into an unforgettable handheld experience that's perfect for parties, potlucks, or any time you want to surprise guests with familiar flavors presented in an exciting new way.

Prep Time

45 Minutes

Cook Time

40 Minutes

Total Time

85 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cornbread Cupcake Base:

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/3 cup vegetable oil

2 large eggs

1 cup buttermilk

1/4 cup melted butter

For the Mini Fried Chicken:

1 lb chicken tenders, cut into 12 pieces

1 cup buttermilk for marinating

1 cup all-purpose flour

1/2 cup cornstarch

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

For the Mashed Potato 'Frosting':

2 lbs Yukon Gold potatoes, peeled

1/2 cup warm milk

1/4 cup butter, softened

4 oz cream cheese, softened

1 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons chives, chopped

For the Savory Gravy:

1/4 cup all-purpose flour

1/4 cup bacon fat or butter

2 cups chicken broth

1/2 cup whole milk

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon garlic powder

For the Frying Oil:

4 cups vegetable oil for deep frying

For the Seasoning Blend:

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

For the Garnish Components:

Fresh chives, chopped

Paprika for dusting

Black pepper, freshly cracked

Pickled jalapeño slices (optional)

For Special Equipment:

12-cup muffin tin

Deep fryer or heavy pot

Piping bag with star tip

Candy thermometer

Wire cooling rack

Instructions

Marinate chicken pieces in buttermilk for at least 30 minutes in refrigerator.

Preheat oven to 400°F (200°C) and line muffin tin with paper liners.

Boil peeled potatoes in salted water until fork-tender, about 15-20 minutes.

Meanwhile, make cornbread batter by whisking dry ingredients in large bowl.

Combine wet ingredients separately, then fold into dry ingredients until just mixed.

Fill muffin cups 2/3 full with cornbread batter for proper rise.

Bake cornbread cupcakes for 18-20 minutes until golden and toothpick comes clean.

Remove from oven and cool completely on wire rack before assembly.

Drain potatoes thoroughly and mash with butter, cream cheese, and seasonings.

Add warm milk gradually until smooth and pipeable consistency is achieved.

Season mashed potatoes with salt, pepper, and chives, mixing until combined.

Transfer mashed potatoes to piping bag fitted with large star tip.

Heat oil in deep fryer or heavy pot to 350°F (175°C).

Combine flour, cornstarch, and all spices for chicken coating mixture.

Remove chicken from buttermilk and dredge each piece in seasoned flour.

Fry chicken pieces in batches for 3-4 minutes until golden and cooked through.

Drain fried chicken on paper towels and keep warm while finishing.

Make gravy by melting bacon fat in skillet over medium heat.

Whisk in flour and cook roux for 2-3 minutes until lightly golden.

Gradually add chicken broth, whisking constantly to prevent lumps.

Stir in milk and seasonings, simmering until thickened to coating consistency.

Pipe mashed potato 'frosting' generously on top of each cooled cornbread cupcake.

Crown each cupcake with one piece of warm fried chicken.

Drizzle warm gravy over assembled cupcakes just before serving.

Garnish with fresh chives, paprika, and cracked pepper for color contrast.

Ultimate Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes with Southern Comfort

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Southern Comfort Food Cupcake Fusion

Ultimate Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes with Southern Comfort

Ingredients

Instructions