If you find yourself getting up (when you’re not working) at 11:30 A.M., and you’re NOT hungry at that time, this Chicken and Corn Bread Pancakes with Spicy Syrup might just be for you.
It’s BRUNCH time for you!!! It’s like having 2 of the meals, chicken and pancakes, at one time. This meal has my son written all over it. Chicken & Waffles are all the rage out West, but to be honest, I’m not much of a waffle fan. But pancakes? Now that’s right up my alley!
Here’s what you need:
1 3/4 c. yellow cornmeal, spooned and leveled
1 1/2 c. all-purpose flour, spooned and leveled
4 tsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. Kosher salt
2 1/4 c. Buttermilk
3 large eggs
1/4 c. Buttermilk
3 large eggs
1/4 c. unsalted butter, melted, plus more for griddle
Crispy Chicken Fingers
2 1/2 c. all-purpose flour, spooned and leveled
3 3/4 tsp. baking powder
1 1/2 tsp. onion powder
1/2 tsp. cayenne pepper
2 tsp. Kosher salt
1 tsp. Freshly ground black pepper
1 1/2 c. Buttermilk
1 1/2 lb. chicken tenderloins
6 to 9 c. canola oil
1 c. pure maple syrup
1 tsp. Tabasco hot sauce
1/2 tsp. Freshly ground black pepper
1/4 tsp. Kosher salt
It’s pretty easy; all you do is make the batter for the pancakes. Next you mix onion powder and cayenne pepper into the “crispy chicken fingers” mix…fry chicken…keep warm. Then you make the spicy syrup.
I would like to thank Marian Cooper Cairna and Country Living for this outrageous and delicious meal. Now this is what I call down home cookin’! Be sure to head on over to Country Living now for the full instructions. Enjoy!