Here’s the thing. I like fried chicken. A LOT. I even held a Fried Chicken Face Off and had my friends bring their favorite fried chicken from all over Los Angeles. I also like cornbread. So why not combine the two? Let’s all celebrate the many ways we can get fried chicken into our stomachs.

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 egg
1 cup buttermilk
1/3 cup vegetable oil
1 cup fried chicken, diced

Preheat oven to 350 degrees. Prep a muffin pan with liners.

In a bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined.

Fold in the diced fried chicken, then pour into prepped lined pan. It should fill 12 evenly.

Bake for about 12-15 minutes, or until a toothpick comes out clean. Overcooking will result in a dry muffin so I like to check them early. Serve immediately!