Cornmeal Pancakes with Fried Chicken Bites
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1020
- Total Fat
- 63
- Saturated Fat
- 15
- Carbohydrates
- 89
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 24
- Cholesterol
- 196
- Sodium
- 764
- Total: 45 min
- Active: 45 min
Ingredients
Raspberry Compound Butter:
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup raspberries
1 tablespoon honey
Fried Chicken Bites:
About 1 1/2 cups vegetable oil
1 pound chicken tenders, cut into 1-inch pieces
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Kosher salt
1/4 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Pancakes:
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 teaspoon vanilla extract
2 large eggs
Maple syrup, for serving
Hot sauce, for serving
Directions
- For the raspberry compound butter: With a fork, mix together the butter, raspberries and honey. Transfer the butter to a ramekin and refrigerate until ready to use.
- For the fried chicken bites: Preheat the oven to 200 degrees F. Line a baking pan with a wire rack.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
- Meanwhile, put the chicken in a small bowl and toss with the garlic powder, paprika and 1 teaspoon salt. Add the flour and toss to coat.
- Put the eggs and panko each in their own shallow bowl or pie plate.
- Shake the excess flour off the chicken and add to the bowl with the eggs; toss to coat. Let the excess egg drip off, then add the chicken to the bowl with the panko and toss to coat thoroughly.
- Fry the chicken in the oil, turning once, until golden brown and cooked through, about 6 minutes total. Transfer to the prepared baking pan with a slotted spoon, sprinkle with salt and keep warm in the oven while you make the pancakes.
- For the pancakes: Whisk together the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. In another bowl, whisk together the buttermilk, butter, vanilla and eggs. Add the wet ingredients to the dry and whisk until just combined.
- Heat a griddle over medium heat until hot; brush lightly with butter. Scoop scant 1/2-cup portions of batter onto the griddle and cook the pancakes until the undersides are golden brown and bubbles appear on the tops, about 2 minutes. Flip the pancakes and cook until set, about 1 minute more. Transfer to a plate; cover with foil and keep warm in the oven. Repeat with the remaining batter.
- Serve the pancakes and fried chicken bites with the raspberry compound butter, maple syrup and hot sauce.