Fried Chicken Deviled Eggs


Add a little bit of Southern charm to your next batch of deviled eggs! These Fried Chicken Deviled Eggs are sure to be a welcomed twist on a classic appetizer.

24 eggs
1 cup mayonnaise
1 cup sour cream
2 Tbsp lemon juice
2 tsp salt
2 lbs chicken thighs, cut into 3/4-inch cubes
2 cups buttermilk
2 tsp hot sauce, plus extra for garnish
2 cups flour
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Bring a pot of water to a boil and add eggs once at a full boil. Cook egg for 10 minutes and then remove from the water and place in an ice bath. Once the eggs are completely cooled, peel them and cut them in half and remove the yolk. Place all the yolks in a food processor with the mayonnaise, sour cream, lemon juice and salt and puree until smooth. Place a spoonful of the yolk mixture and place it in the whites.

Soak the cubed chicken in buttermilk and the 2 tsp of buttermilk for about 3-4 hours. Combine the flour, garlic powder, salt and pepper in a mixing bowl and then pull the chicken out of the buttermilk and place in the flour mixture. Coat the chicken with the flour mixture and then remove and shake off any excess flour. Fry in a fryer or pot of oil at 325 degrees for about 4 minutes or until golden brown. When the chicken is done, remove it from the fryer and place on a paper towel to absorb any excess oil. Place a cube of chicken on top of each egg and garnish with a few drops of hot sauce.

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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