| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup raspberries
- 1 tablespoon honey
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1020 |
| Total Fat | 63 g |
| Saturated Fat | 15 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 4 g |
| Sugar | 23 g |
| Protein | 24 g |
| Cholesterol | 196 mg |
| Sodium | 764 mg |
Reviews
Nice change from regular buttermilk pancakes – hubby was skeptical but he asked for seconds!
Great crispy hoecakes
Made both the cakes and chicken… The whole family loved it, had to make a second batch. The butter really added to the taste.