- 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
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.
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