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Fried Chicken and Pulled Pork Cornbread Poppers

4 | 1 Reviews
Total Time:Prep/Total Time: 35 min

By Taste Of Home Editorial Team

Recipe by Crystal Schlueter, Northglenn, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 28, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Fried Chicken and Pulled Pork Cornbread Poppers

Contest Winner
4 | 1 Reviews Add your review
Yield:2 dozen
Prep:20 min
Cook:15 min
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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 chili sauce, optional
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Directions

  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 chili sauce into syrup.

Nutrition 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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