Spicy Chicken and Pancakes

Sweet and savory.  

It's a classic combo and popular for a reason.  

Chicken and waffles has always been a staple in the South and of course, Roscoe's claim to fame in L.A.  It works because there's nothing like that sweetness of waffles and syrup with the savory crunch of perfectly fried chicken.  If you haven't tried it, you should.  

There's this little restaurant in the froofy section of town that has amazing food but a witch of an owner so we refuse to go anymore.  You can imagine how irritated I was when I saw a local article in the paper raving about their new offering of chicken and pancakes and that they've officially declared chicken and waffles so last decade or whatever.  Not only did this declaration make me want to flick them between their conceited eyes but I said "I can make that better."  So I did.

Spicy Chicken and Pancakes

(Makes 2 servings)

10 ounces Trader Joe's Chicken Breast tenderloins

1/2 cup Ian's Whole Wheat Panko

1 tsp dried rosemary

1 tbsp Sriracha sauce

1 tbsp Mrs Dash Extra Spicy Blend

1 cup Trader Joe's White Whole Wheat Flour

1 tbsp Hain Sodium Free Baking Powder

1 tbsp sugar

1/4 tsp salt

1/2 tsp nutmeg (optional)

1/4 tsp ground cloves (optional)

1 egg

1 cup skim milk

1/2 cup Aunt Jemima Butter Light Syrup

Thaw chicken and pat dry.  Add Mrs Dash to both sides of all chicken tenderloins.  Put in a sandwich bag and add Sriracha. Massage into chicken from end to end and let marinate for at least 20 minutes in the fridge.  (Don't be scared off by the bright orange color.  Sriracha mellows considerably as it cooks.)

Put the breadcrumbs in a bowl and add the rosemary, toss and get ready to dip.  Preheat oven to 400.

Because the sauce is wet, no egg is needed so just dip them in the breadcrumbs on each side.

Put them on an indoor grill or skillet sprayed with cooking spray.

Hello crunchy goodness!

When both sides are crispy, add them to a baking dish and put in the oven to finish them off.

In a bowl, add all of the dry ingredients and mix together.

Add the milk and egg and mix together.

In a large skillet, make six 5" pancakes making sure to flip over when they're golden on one side.  (The batter is a little dense so the traditional "bubbles" may not appear until they're overdone.)

Hello gorgeous fluffiness!

Pull the chicken from the oven and plate over pancakes and 1/4 cup of light syrup.  Who needs an uppity restaurant when you can have something just as good if not better (certainly better FOR you) at home.

1 serving is 3 pancakes, 5 ounces of chicken and 1/4 cup of syrup:  Calories 648  Total Fat 5g  Sat Fat 1g Poly Fat 1g  Mono Fat 1g  Cholesterol 177mg  Sodium 802mg  Potassium 715mg  Total Carbs 100g  Fiber 11g  Sugars 38g  Protein 51g  Vitamin A  8%  B12 4%  Vitamin C 5%  Vitamin D 18%  Calcium 19%  Iron 29% 

====================
Like this post? Don't miss another one...subscribe via email or RSS feed. (Or you can follow me on Facebook and Twitter )