How To Make Fried Chicken and Jalapeno Cheddar Cornbread Like Home’s Phill Milton

We know what we’re eating this week!

If you’re looking for a new recipe to try this weekend, Smallman Galley’s Home has you covered!

For the past few months, we have been lusting over the restaurant’s Fried Chicken and Cornbread. We love that we can get it anytime we want at the Strip District staple, but Home’s chef and owner Phill Milton was kind enough to share the recipe, so anyone can make it in their very own, er… home.

Below you’ll find everything you need to make this dish, from the homemade dredge, to the jalapeno-cheddar cornbread. Yum!

Recipe for Home’s Chicken & Cornbread:

Fried Chicken

Yield: 5 servings

Ingredients:

5 boneless chicken thighs
8 oz. pickle juice
16 oz.  water
5 oz. ranch seasoning
¼ C sugar
3 T salt

Method:

• Whisk together pickle juice, water, seasoning, sugar, and salt.
• Pour over chicken and cover.
• After 2.5 hours remove chicken from brine and prepare for dredge

Recipe & Method for Dredge:

Ingredients:

4 C AP flour
1 ¾ C cornstarch
1 C maseca or masa harina
2 T kosher salt
1 T paprika
1 T onion powder
1 T garlic powder
1 T ground coriander
1 T celery salt
2 T ground black pepper.

Method:

• Mix all ingredients well
• Coat chicken with the mixture (can be done up to 24 hours in advance)
• Heat your oil of choice to 375 degrees.  (pro tip: I like to use peanut oil for its high smoking temperature and flavor)
• After the chicken has been dredged, place the chicken in the oil and fry until the internal temperature reads 165 degrees on a thermometer.
• Immediately after removing from oil place on a plate lined with paper towel to drain off excess.
• At the same time generously season with coarse sea salt and serve.

Jalapeno Cheddar Cornbread

Ingredients

1½ cups cornmeal
1½ cups flour
⅓ cup sugar
2 Tbsp. baking powder
1½ tsp. salt
1 cup mayo
1¾ cups buttermilk
cups shredded cheddar cheese, divided
½ cup diced jalapeños (about 3 medium)
sliced jalapeños (optional for top of bread)
1 Tbsp. shortening

Preparation

• Place a 10” cast-iron skillet in oven and heat oven to 425°F.
• While oven is heating, combine cornmeal, flour, sugar, baking powder and salt in a large bowl and set aside.
• Whisk together mayonnaise and buttermilk, then mix into dry ingredients.
• Stir in 1 cup of cheese and the diced jalapeños.
• When oven is heated, carefully add shortening to pan, swirl to coat, then pour batter into pan. Top with remaining cheese and sliced jalapeños, if desired.
• Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.

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