Name: Pancakes Stuffed with Fried Chicken
Yield: 12 Strips
Ingredients: 4 chicken cutlets (remove skin); Salt to taste; Black pepper, to taste; 1 pound all-purpose flour; 2 cups Canola oil; 11/2 cups self rising flour; 1 teaspoon baking powder; 1 cup old fashioned oats; 1 teaspoon baking soda; 4 tablespoons sugar; 1 teaspoon salt; 3 cups buttermilk; 1 teaspoon vanilla extract; 2 large eggs; 4 ounces melted sweet butter; 2 ounces canola oil (to grease griddle); 8 ounces melted sweet butter; 1 cup pecans; 16 ounces maple syrup

Directions

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.;

BUTTERMILK OATMEAL PANCAKES:

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
STUFFING 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.

PECAN SYRUP:

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

Leftover Thanksgiving Nachos

Turkey Frittata

Day-After Turkey Soup

Leftover Stuffing Waffles

Cranberry-Carrot Muffins

On Tonight

Buddy vs. Christmas

Candy Land

Holiday Baking Championship

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Live Classes with Q&A

Pumpkin Walnut Crunch Muffins

Secret Ingredient Leftover Turkey Salad

Warm Bacon and Spinach Salad with Miso Dressing

Encore: Thanksgiving Leftover Hotdish

Encore: Post-Thanksgiving Monte Cristo

Encore: Pumpkin Waffles with Maple Walnut Apples

Try Premium

Thanksgiving Meatballs with Cranberry Glaze

Air Fryer Brussels Sprouts

2 Easy Last-Minute Thanksgiving Side Dishes

Pumpkin Walnut Crunch Muffins

Secret Ingredient Leftover Turkey Salad

Warm Bacon and Spinach Salad with Miso Dressing

Encore: Thanksgiving Leftover Hotdish

Encore: Post-Thanksgiving Monte Cristo

Encore: Pumpkin Waffles with Maple Walnut Apples

Encore: Dutch Baby with Cranberry-Orange Compote

Pancakes Stuffed with Fried Chicken

FRIED CHICKEN:

BUTTERMILK OATMEAL PANCAKES:

PECAN SYRUP:

BUTTERMILK OATMEAL PANCAKES:

PECAN SYRUP: