Crispy Chicken with American Pancakes
We have ventured across the pond to bring you our take on fluffy American pancakes with crispy chicken! This tasty lunch or dinner is packed with different textures and combines sweet with savoury for an explosion of flavour.
500g Chicken thighs, skinned, cut into 1 – 1 ½ inch pieces
1 tsp salt
2 tsp paprika
1 tsp ginger powder
For the batter
100g plain flour
Pinch salt and pepper or spices to your taste
2 free range medium eggs
Add the salt, paprika and ginger powder to the diced chicken thighs, marinade in the fridge for 30 minutes.
Mix the cornflour, plain flour, salt and pepper in a bowl. Whisk the eggs in a separate bowl.
Dip the chicken into the flour mixture, then into the eggs then back into the flour mixture again. Place onto a plate until ready to fry.
Fry the chicken pieces in a fryer 180c until golden brown in colour and cooked through.
Remove chicken from the fryer, place onto a piece of kitchen paper to get rid of any excess oil, serve with the bbq sauce.
American Style Pancakes
135g self raising flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon caster sugar
135 ml milk
1 egg, beaten lightly
2 tablespoons olive oil
Sieve the flour, baking powder and caster sugar into a large bowl. In a separate bowl whisk lightly the egg and milk together. Pour the milk mixture into the flour mixture and beat to a smooth mixture. Let the batter stand for a few minutes.
Heat a non stick frying pan over a medium heat with 1 tablespoon of olive oil. Spoon 2 tablespoons of the batter into the frying pan to form a pancake. Wait until the top of the pancake begins to bubble then turn it over and cook until both sides are golden brown.
Repeat until all the batter is used up. The pancakes keep well in a warm oven.
Place two pancakes in the centre of a plate, arrange the crispy chicken on top and pour on some of the bbq sauce and garnish with chopped spring onions and sprigs of coriander.