Photo by Gina Moore
SERVES 4
1½ pounds chicken tenders (about 8)
½ cup buttermilk
1/8 teaspoon cayenne pepper
1 cup maple syrup
¼ cup Sriracha sauce (more, depending on personal preference)
2 tablespoons hot sauce
2 cups all-purpose flour
2 teaspoons sugar
2 large eggs, room temperature
2 cups buttermilk
2 tablespoons unsalted butter, melted and cooled
1 cup self-rising flour
1½ teaspoons all-purpose seasoning
Canola oil, for frying chicken and cooking pancakes
In a medium zippered plastic bag, combine chicken, buttermilk and cayenne pepper and let marinade in refrigerator overnight or at least a few hours. When ready to cook, allow to come to room temperature for at least an hour. Drain in a colander.
In a small bowl, combine syrup and Sriracha sauce and set aside. (If any syrup is left over, store in a small jar—with lid—at room temperature.)
In a large mixing bowl, combine flour and sugar. In another bowl, combine eggs, milk and butter. Pour wet ingredients into dry and mix only enough to moisten the flour—do not overmix. Set aside while you fry chicken tenders.
Place a large, deep skillet over medium-high heat and add 1–2 inches oil. Allow oil to reach 375 degrees. In a large bowl, combine self-rising flour and seasoning. Dredge drained chicken pieces in the flour mixture, shake off excess and add to the oil. Cook until golden brown on each side, 3–4 minutes per side. Remove, drain on paper towels and keep warm.
On a griddle or large skillet over medium-high heat, add a teaspoon of oil. Using a medium ladle, pour batter onto griddle, making desired-size pancakes. Work in batches of 2–3 pancakes. Cook on first side 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until done. Adjust heat as necessary—first batch will take longer than subsequent batches. Hold in a 200-degree oven until all pancakes are cooked.
On individual plates, serve 2–3 pancakes topped with 2 chicken tenders and drizzled with syrup.
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