Chicken and Corn Bread Pancakes with Spicy Syrup

• Meat

  • 1 1/2 lb Chicken tenderloins

• Produce

  • 1 1/2 tsp Onion powder

• Refrigerated

  • 6 Egg, large

• Condiments

  • 1 cup Maple syrup, pure
  • 1 tsp Tabasco hot sauce

• Baking & Spices

  • 5 1/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1 3/4 cup Cornmeal, yellow
  • 4 cup Flour
  • 3 tsp Kosher salt
  • 4 tsp Sugar

• Oils & Vinegars

  • 6 cup Canola oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 4 cup Buttermilk

Found on countryliving.com

Ingredients

• 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
• 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

Directions

• Make the Pancakes: Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Stir together buttermilk, eggs, and butter in a separate bowl. Stir buttermilk mixture into cornmeal mixture until just blended and smooth.Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ⅓ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.Make the Crispy Chicken Fingers: Whisk together flour, baking powder, onion powder, cayenne, salt, and black pepper in a bowl. Whisk together buttermilk and eggs in a separate bowl. Toss chicken, one piece at a time, in flour mixture; dip in buttermilk mixture and toss again in flour mixture. Let coated chicken stand in flour mixture for 10 minutes.Set a wire rack over a baking sheet lined with paper towels. Pour 1 ½ inches oil in a deep skillet or Dutch oven. Clip an oil thermometer onto the pan and heat over medium-high to 360°F. Fry chicken, in batches and turning occasionally, until golden brown and internal temperature reaches 165°F, 5 to 6 minutes. Transfer to prepared rack; season with salt. Keep warm in a 175°F oven up to 30 minutes.Make the Spicy Syrup: Stir together maple syrup, Tabasco, black pepper, and salt in a microwave-safe bowl. Microwave on high until hot, 1 minute. Let stand 5 minutes. Makes 1 cup.