Fried Chicken and Pulled Pork Corn Bread Poppers Recipe

Fried Chicken and Pulled Pork Corn Bread Poppers Recipe
Fried Chicken and Pulled Pork Corn Bread Poppers Recipe photo by Taste of Home
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Fried Chicken and Pulled Pork Corn Bread Poppers Recipe

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These fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. —Crystal Schlueter, Babbitt, Minnesota
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min

Ingredients

  • 2 ounces frozen popcorn chicken
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 4 seeded jalapeno peppers or pickled jalapeno peppers, cut into 6 slices each
  • 1/4 cup refrigerated fully cooked barbecued pulled pork
  • 1/2 cup maple syrup or honey
  • 1 teaspoon Sriracha Asian hot chili sauce, optional

Directions

Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces.
Meanwhile, prepare cornbread mix according to package directions. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups.
Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk Sriracha sauce into syrup. Yield: 2 dozen.
Originally published as Fried Chicken and Pulled Pork Cornbread Poppers in Taste of Home April/May 2018

Nutritional Facts

1 mini muffin: 74 calories, 2g fat (1g saturated fat), 10mg cholesterol, 120mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 2g protein.

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  • 2 ounces frozen popcorn chicken
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 4 seeded jalapeno peppers or pickled jalapeno peppers, cut into 6 slices each
  • 1/4 cup refrigerated fully cooked barbecued pulled pork
  • 1/2 cup maple syrup or honey
  • 1 teaspoon Sriracha Asian hot chili sauce, optional
  1. Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces.
  2. Meanwhile, prepare cornbread mix according to package directions. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups.
  3. Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk Sriracha sauce into syrup. Yield: 2 dozen.
Originally published as Fried Chicken and Pulled Pork Cornbread Poppers in Taste of Home April/May 2018

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