Chicken Hushpuppies with Blackberry Mustard Recipe

Chicken Hushpuppies with Blackberry Mustard (15-20 hushpuppies)


1 ½ cups
Emergency Essentials Freeze Dried White Chicken with Smoke Flavor, reconstituted
3 ½ TBS
Emergency Essentials Chopped Onion, reconstituted
1 cup
Emergency Essentials Buttermilk Powder, reconstituted
Emergency Essentials Whole Egg Powder, reconstituted to make one egg
1 ½ cups
Emergency Essentials White Flour
½ cup
Emergency Essentials Yellow Cornmeal
1 tsp
Emergency Essentials Baking Powder
1 ½ tsp
Emergency Essentials Iodized Salt
1 ½ tsp
Emergency Essentials White Sugar
2-4 TBS
Vegetable Oil


  1. Reconstitute first four ingredients; drain first two.
  2. Shred white chicken chunks. You can either do this before you reconstitute the chicken or afterwards.
  3. Combine onion, flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl; stir together.
  4. In a separate bowl, mix together egg and buttermilk.
  5. Add wet ingredients to dry ingredients; stir until combined. Mix in chicken.
  6. Cover bowl and refrigerate 30 minutes to an hour.
  7. Heat large skillet over medium-high heat with 2-3 TBS of vegetable oil in it (Throughout cooking, add more oil as needed). Drop tablespoons of batter into the oil and flatten with spatula or spoon. Fry the batter and flip, flattening it again, until both sides are golden brown. Remove hushpuppies and place on a paper towel-lined plate to drain and cool.

Blackberry Mustard:

1 cup
Emergency Essentials Freeze Dried Organic Blackberries, reconstituted
4 tsp
Emergency Essentials Honey
1 ½ TBS
Whole-Grain Mustard


  1. Reconstitute blackberries; drain, leaving 1-2 tablespoons of water with the berries.
  2. Using a fork or potato masher, mash berries, mustard, and honey in a small bowl. It will resemble a chunky sauce.
  3. Use this tangy sauce to dip your chicken hushpuppies into.
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