Description
Experience a flavorful twist on classic deviled eggs with this soul food-inspired recipe by @tashaliana. Featuring crispy spiced chicken nuggets and a creamy, seasoned yolk mixture coated in golden cornbread, these deviled eggs bring Southern comfort and bold spices from Tony’s More Spice seasoning to your table. Perfect as an appetizer or a unique snack, they balance spice, creaminess, and crunch for an unforgettable bite.
Ingredients
Scale
Chicken Seasoning 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
Flour Seasoning Ingredients
- 2 cups all purpose flour
- 1 1/2 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
Yolk Mixture Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 spoonful relish
- 2 tsp yellow mustard
- 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
- Pinch of sugar
Cornbread Mixture
- 1 box Jiffy Cornbread mix
- 1/4 cup buttermilk
- 1/8 tsp Tony’s More Spice
- 1 egg
Instructions
- Prepare the chicken: Clean the chicken breasts and cut them into nugget-sized pieces. In a medium mixing bowl, add the chicken along with garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub the seasonings evenly over the chicken.
- Marinate the chicken: Add hot sauce, Worcestershire sauce, and buttermilk to the seasoned chicken. Stir well to combine, cover the bowl, and refrigerate for 30 minutes to allow flavors to develop.
- Coat chicken with flour seasoning: While the chicken marinates, mix the flour seasoning ingredients in a separate bowl. Remove the chicken from the marinade and individually dip each piece into the flour mixture until fully coated.
- Rest the coated chicken: Allow the coated chicken pieces to rest for 2-3 minutes so the coating adheres well.
- Fry the chicken: Heat oil in a medium pot over medium heat. Carefully add 1-2 coated chicken pieces at a time to the hot oil. Fry for 2-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
- Prepare deviled egg yolk mixture: Boil the 12 eggs until hard-boiled, then peel and cut each egg in half. Remove the yolks into a bowl and mash them with mayonnaise, yellow mustard, relish, Tony’s More Spice, garlic powder, onion powder, smoked paprika, cayenne pepper, parsley, and a pinch of sugar until smooth and creamy.
- Make cornbread batter for coating: In a bowl, combine the Jiffy Cornbread mix, buttermilk, egg, and Tony’s More Spice to form a batter suitable for coating.
- Coat and fry egg whites: Dip each boiled egg white half into the cornbread batter to coat thoroughly. Fry the coated egg whites in hot oil until golden brown and crispy. Drain on paper towels.
- Assemble deviled eggs: Fill each fried egg white half with the prepared yolk mixture. Top each filled egg with a piece of the fried chicken nugget for extra texture and flavor.
- Serve and enjoy: Arrange on a serving platter and enjoy these soul food deviled eggs as an irresistible appetizer or snack full of Southern spice and crunch.
Notes
- Make sure the oil is hot enough (around 350°F) for frying both chicken and eggs to achieve a crispy golden crust.
- Use fresh eggs for boiling and peeling easily.
- The marinating time can be extended up to 1 hour for deeper flavor if desired.
- You can prepare the yolk mixture ahead of time and refrigerate until ready to assemble.
- Be careful when frying coated egg whites as they can be delicate; handle gently to avoid batter shedding.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern, Soul Food
Keywords: deviled eggs, soul food, Southern recipe, fried chicken, spicy deviled eggs, party appetizer, Tony’s More Spice, cornbread coating, Southern comfort food
