Pancake Chicken Poppers With Maple Whiskey Dipping Sauce Recipes

PANCAKE CHICKEN POPPERS WITH MAPLE WHISKEY DIPPING SAUCE

Steps:

• Make the maple whiskey sauce: Add the butter, grated onion, and lemon zest to a medium saucepan over medium heat, and cook for 2 to 3 minutes, until the butter melts.
• Add the bourbon whiskey, maple syrup, tomato paste, salt, black pepper, five-spice powder, cayenne, and hot sauce to the pan. Whisk to combine. Lower the heat to medium-low and simmer for 8 minutes until the sauce has reduced by a quarter. Keep warm over low heat until ready to serve.
• Make the chicken poppers: Pour 4 inches (10 centimeters) oil into a deep heavy pot and bring the oil to 350 degrees F (177 degrees C) over medium heat.
• Place the chicken in a large bowl and season with 1 teaspoon of the salt and the five-spice powder, and black pepper. Using your hands or a large spoon, mix until the chicken is evenly coated with the seasonings.
• In a large skillet, heat 1 tablespoon of the oil over medium heat until it begins to shimmer. Add the chicken to the pan, in batches, if necessary, making sure not to crowd the pan. Cook, stirring, until the chicken is golden brown, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate to absorb any excess oil. Add more oil as needed between batches and set aside to cool.
• In a separate large bowl, whisk together the cornmeal, flour, sugar, and baking powder until combined. Add the milk and egg and mix until the ingredients are fully incorporated.
• Set a wire rack over a sheet pan. Working in batches, using tongs, dip the reserved chicken pieces into the batter, then carefully (as not to burn yourself) lower the pieces into the hot oil in the deep heavy pot. Cook until the chicken rises to the surface and the crust is golden brown, 2 to 3 minutes. Transfer to the wire rack. Serve immediately, with the dipping sauce on the side.

PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
• In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
• Add the chicken to the batter and toss to coat completely.
• Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
• Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
• Serve the chicken bites warm with the sauce alongside for dipping.
• Enjoy!

MAPLE WHISKEY BBQ SAUCE

Steps:

• Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
• Store in the refrigerator for up to 1 week, or freeze for future use.

PANCAKE POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
• Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
• Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.
• Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.