Cut each chicken cutlet into 3 strips. Season chicken with salt and pepper. Dredge the chicken in flour and shake off excess flour. Pour oil into heavy iron skillet. Heat over moderately high heat. Place chicken strips into hot oil. Fry the chicken until bottom is golden brown. Using tongs, turn the chicken and brown on the other side. Lower the heat if necessary to avoid burning. Continue to cook the chicken turning once or twice until fully cooked (approximately) 5 to 7 minutes depending on size of chicken and temperature of oil.) Remove chicken from pan and drain well on paper towels.;
In a medium size bowl, mix all dry ingredients together. Set aside. In a medium bowl combine buttermilk, vanilla and eggs. Using a wire whip, whisk ingredients together for approximately 1 minute. Add dry ingredients to buttermilk mixture. Add melted butter and continue to mix for about 1 minute until batter is fairly smooth. Allow pancake mixture to rest approximately 10 minutes before cooking. For each pancake, pour approximately 1/4-cup batter onto lightly greased griddle. Turn pancake when edges look brown and bubbles appear on top. Turn each pancake 1 time.
Yield: 10 to 12 pancakes
Place pancakes on plate. Place a chicken strip on edge of pancake. Roll pancake until it is wrapped around chicken strip. Place crease end down on plate.
Place melted butter in a medium saucepan over medium heat. Add pecans and maple syrup. Stir mixture. Simmer for approximately 5 minutes or until syrup is hot. Spoon over stuffed pancakes.
Yield: 8 (4-ounce) servings
Recipe courtesy of Richard Jones