Ingredients

2 chicken breasts, cut into nugget-sized pieces

1 tbsp Tony’s More Spice

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/3 tsp cayenne pepper

1/2 tbsp hot sauce

1 tbsp Worcestershire sauce

1 cup buttermilk

2 cups all-purpose flour

1 1/2 tbsp Tony’s More Spice (for flour seasoning)

12 large eggs

1/3 cup mayonnaise

1 spoonful relish

2 tsp yellow mustard

1/8 tsp Tony’s More Spice (for yolk mixture)

1/8 tsp smoked paprika (for yolk mixture)

1/8 tsp garlic powder (for yolk mixture)

1/8 tsp onion powder (for yolk mixture)

1/8 tsp cayenne pepper (for yolk mixture)

1/8 tsp parsley

Pinch of sugar

1 box Jiffy Cornbread mix

1/4 cup buttermilk (for cornbread mixture)

1/8 tsp Tony’s More Spice (for cornbread mixture)

1 egg (for cornbread mixture)

Oil for frying

Instructions

Step 1: Clean the chicken breasts and cut into nugget-sized pieces.

Step 2: In a medium bowl, combine the chicken with 1 tbsp Tony’s More Spice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/3 tsp cayenne pepper. Rub the seasonings into the chicken until well coated.

Step 3: Add hot sauce, Worcestershire sauce, and buttermilk to the chicken. Stir well, cover the bowl, and refrigerate for 30 minutes to marinate.

Step 4: While the chicken marinates, make the flour seasoning by mixing 2 cups flour with 1 1/2 tbsp Tony’s More Spice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/3 tsp cayenne pepper.

Step 5: Remove the chicken from the marinade and dredge each piece in the flour seasoning until fully coated. Let the coated chicken rest for 2–3 minutes.

Step 6: Heat oil in a medium pot. Fry 1–2 pieces of chicken at a time for 2–5 minutes or until golden brown and cooked through. Set aside on paper towels to drain excess oil.

Step 7: Boil the 12 eggs until hard boiled, then peel and cut in half. Carefully remove yolks and place them in a separate bowl.

Step 8: In the yolk bowl, add mayonnaise, yellow mustard, relish, 1/8 tsp Tony’s More Spice, 1/8 tsp smoked paprika, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/8 tsp cayenne pepper, 1/8 tsp parsley, and a pinch of sugar. Mash with a fork until smooth.

Step 9: For the cornbread coating, mix 1 box Jiffy Cornbread mix with 1/4 cup buttermilk, 1/8 tsp Tony’s More Spice, and 1 egg until combined.

Step 10: Dip the boiled egg whites into the cornbread mixture, then fry them in hot oil until golden brown and crispy. Drain excess oil on paper towels.

Step 11: Assemble by spooning or piping the yolk mixture back into the fried egg whites. Top each deviled egg with a piece of the fried chicken. Serve immediately and enjoy!

Tips & Variations

Use homemade buttermilk by adding 1 tbsp lemon juice or vinegar to 1 cup milk if you don’t have buttermilk on hand.

For extra heat, add more cayenne pepper or a dash of hot sauce to the yolk mixture.

Try swapping the chicken for spicy fried shrimp for a delicious variation.

Make sure oil is hot enough before frying to ensure a crispy texture without greasiness.

FAQs

Can I make these deviled eggs ahead of time?

You can prepare the yolk mixture and boil the eggs in advance, but it’s best to fry the coated egg whites and chicken just before serving to maintain crispiness.