Why You’ll Love This Recipe

These Fried Chicken Cupcakes combine all the best parts of a classic dinner plate into one irresistible bite-sized treat. The cornbread base offers a slightly sweet, moist texture, complemented by the creamy mashed potatoes that provide smoothness and richness. The crispy chicken nugget topping brings a savory crunch, while the brown gravy ties everything together with its deep, umami flavor. Whether you’re serving them for dinner or at a fun event, these cupcakes are sure to be a crowd-pleaser. Plus, they’re incredibly customizable—add cheddar cheese or jalapeños for extra flavor!

Ingredients

For the Cornbread Cupcake Base:

1 box (8.5 oz) cornbread mix
1 egg
⅓ cup milk
Optional: ¼ cup shredded cheddar cheese

For the Mashed Potato Frosting:

3 large potatoes, peeled and cubed
¼ cup butter
½ cup milk
Salt and pepper, to taste
Optional: garlic powder, cream cheese, or sour cream

For the Chicken Topping:

12 chicken nuggets or fried chicken bites

For the Gravy:

1 packet brown gravy mix or 1 cup homemade gravy

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fried Chicken Cupcakes: The Ultimate Comfort Food Mashup

Directions

Bake Cornbread Cupcakes: Preheat the oven to 375°F (190°C). In a bowl, mix the cornbread batter according to package instructions, adding in the egg, milk, and optional shredded cheddar cheese. Grease a 12-cup muffin tin and fill each cup with the batter. Bake for 15–20 minutes, or until golden brown and a toothpick inserted comes out clean. Let the cupcakes cool completely.
Prepare Mashed Potatoes: Boil the cubed potatoes in salted water until tender (about 10-15 minutes). Drain and mash with butter and milk. Season with salt, pepper, and any optional ingredients like garlic powder, cream cheese, or sour cream. Let the mashed potatoes cool slightly to make them easier to pipe.
Cook Chicken Nuggets: Follow the instructions on the chicken nugget package or fry your homemade chicken nuggets. Keep them warm until you’re ready to assemble.
Assemble Cupcakes: Once the cornbread cupcakes have cooled, pipe the mashed potatoes on top of each one. Top each mashed potato layer with a warm chicken nugget.
Drizzle with Gravy: Heat the brown gravy and drizzle it over each assembled cupcake just before serving. Enjoy!

Servings and Timing

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Yield: 12 cupcakes

Variations

Cheddar Cornbread: Add shredded cheddar cheese to the cornbread batter for a cheesy twist.
Jalapeño Cornbread: Spice things up by adding chopped jalapeños to the cornbread mix for an extra kick.
Spicy Gravy: Use a spicy brown gravy or add chili flakes to the gravy for a bit of heat.
Vegetarian Option: Substitute the chicken nuggets with crispy tofu or veggie patties for a vegetarian-friendly version.

Storage/Reheating

Storage: Store the cupcakes in an airtight container in the fridge for up to 2 days. The mashed potatoes and chicken can be stored separately.
Reheating: Reheat the cupcakes by microwaving them for 20-30 seconds or in the oven at 350°F (175°C) for about 10 minutes, until heated through.

FAQs

Can I make the cornbread cupcakes ahead of time?

Yes! You can bake the cornbread cupcakes up to 1 day in advance. Just let them cool and store them in an airtight container until you’re ready to assemble.

How do I pipe the mashed potatoes?

For best results, use a piping bag fitted with a star tip to pipe the mashed potatoes onto the cupcakes. If you don’t have a piping bag, you can simply spoon the mashed potatoes on top.

Can I use homemade gravy instead of the packet?

Absolutely! Homemade gravy will add a richer flavor. Just make sure it’s heated before drizzling it over the cupcakes.

Can I use other types of chicken?

Yes! You can substitute the chicken nuggets with fried chicken tenders or even grilled chicken bites, depending on your preference.

Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by replacing the chicken nuggets with crispy tofu or a plant-based chicken substitute.

How do I prevent the mashed potatoes from becoming too runny?

Make sure to drain the potatoes thoroughly after boiling and use firm mashed potatoes to help them hold their shape when piped.

Can I freeze these cupcakes?

These cupcakes are best enjoyed fresh, but you can freeze the cornbread cupcakes and mashed potatoes separately for up to 1 month. Assemble and heat just before serving.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free cornbread mix to make this recipe gluten-free. Just be sure to check the ingredients in the gravy packet to ensure it’s gluten-free, or make your own from scratch.

How can I make these cupcakes spicier?

Add chopped jalapeños to the cornbread batter or top the cupcakes with a spicy hot sauce before serving to add some heat.

Can I use a different type of frosting for the cupcakes?

Yes! If you’re not a fan of mashed potatoes, you can use a cheesy mashed cauliflower or even a savory cream cheese frosting for a different twist.

Conclusion

Fried Chicken Cupcakes are the ultimate comfort food mashup, bringing together the flavors of cornbread, mashed potatoes, crispy chicken, and gravy in one delightful bite. Whether you’re serving them for a quirky dinner or as a fun appetizer at a party, these cupcakes are sure to be a hit. With endless ways to customize the flavors and toppings, this recipe is perfect for anyone looking to indulge in a creative, delicious twist on classic comfort food.