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Preheat your oven to 375°F. Use 1 tablespoon of melted butter to generously grease a 9x13 inch baking dish.

Heat the olive oil in a large skillet over medium-high heat. Add the cut chicken pieces and cook, stirring occasionally, until browned on all sides, which should take about 5 to 7 minutes.

Add the chopped yellow onion to the skillet with the chicken. Continue to cook, stirring, until the onion has softened and become translucent, approximately 3 to 4 minutes.

Stir in the garlic powder, smoked paprika, salt, and black pepper. Cook for an additional 1 minute, allowing the spices to become fragrant.

Pour in the barbecue sauce and, if desired, the Frank's RedHot sauce. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld together.

While the chicken mixture simmers, prepare the cornbread topping. In a medium mixing bowl, combine the cornbread mix, milk, large egg, and 1/4 cup of melted butter. Stir until just combined; be careful not to overmix the batter.

Pour the barbecue chicken and sauce mixture into the prepared 9x13 inch baking dish, spreading it evenly across the bottom.

Carefully spoon the cornbread batter over the chicken mixture, gently spreading it to form an even layer that covers the entire top.

Bake in the preheated oven for 30 to 35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.

Remove the bake from the oven and let it rest for 5 minutes before serving. Just before serving, sprinkle the crispy fried onions and crispy fried jalapeños over the top for added crunch and flavor.


Preheat your oven to 375°F. Use 1 tablespoon of melted butter to generously grease a 9x13 inch baking dish.

Heat the olive oil in a large skillet over medium-high heat. Add the cut chicken pieces and cook, stirring occasionally, until browned on all sides, which should take about 5 to 7 minutes.

Add the chopped yellow onion to the skillet with the chicken. Continue to cook, stirring, until the onion has softened and become translucent, approximately 3 to 4 minutes.

Stir in the garlic powder, smoked paprika, salt, and black pepper. Cook for an additional 1 minute, allowing the spices to become fragrant.

Pour in the barbecue sauce and, if desired, the Frank's RedHot sauce. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld together.

While the chicken mixture simmers, prepare the cornbread topping. In a medium mixing bowl, combine the cornbread mix, milk, large egg, and 1/4 cup of melted butter. Stir until just combined; be careful not to overmix the batter.

Pour the barbecue chicken and sauce mixture into the prepared 9x13 inch baking dish, spreading it evenly across the bottom.

Carefully spoon the cornbread batter over the chicken mixture, gently spreading it to form an even layer that covers the entire top.

Bake in the preheated oven for 30 to 35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.

Remove the bake from the oven and let it rest for 5 minutes before serving. Just before serving, sprinkle the crispy fried onions and crispy fried jalapeños over the top for added crunch and flavor.
