This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Spike Mendelsohn's Chicken Finger Pancakes


  • 1 large egg
  • 1/4 cup whole milk
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 cup plain breadcrumbs
  • 4 thin (about 1 ounce) chicken strips
  • Canola oil, for frying
  • 2 cups your favorite pancake batter
  • Vegetable cooking spray
  • Powdered sugar, for garnish
  • Maple syrup, for garnish


Serves: 4 servings


In a medium size bowl, whisk the egg with the milk and spices. Place breadcrumbs in a shallow dish.
Working one at a time, dip the chicken strips into the egg mixture and then into the breadcrumbs.

Heat a couple inches oil in a Dutch oven until it reaches 340°F. Fry the chicken strips until golden brown, about 2 minutes.
Heat a griddle or a large, nonstick sauté pan over medium heat. Spray the pan with cooking spray then pour about 1/4 cup of the batter into the pan and place a cooked chicken finger on top of the pancake. Once bubbles form on the top, flip the pancake over and cook until pancake is cooked through; remove from pan. Continue with remaining pancake batter and chicken fingers.

Serve chicken finger pancakes garnished with powdered syrup and drizzled with syrup.


Sunny Anderson’s Potato Pancake

The Brownie Waffle

Spicy Chicken and Cheddar Waffle Sandwiches