Let me begin this post with a brief description. Ahem. I introduce to you: Savory chicken bites sprinkled with cinnamon & sugar, submerged in decadent pancake batter, and fried to golden perfection.
…You are literally trying to figure out if you have Bisquick in your pantry right now, aren’t you. I know. I don’t blame you. I served these tasty treats to my husband and our friend yesterday while they watched the football, and since I don’t watch football… I watched their faces instead. They LOVED this….like, way more than I even expected. The drizzle of maple syrup really seals the deal. I even tossed a little powdered sugar on them too… hello!
This is a nice little spin off the ol’ chicken and waffle combo…and tremendously easy to make. It definitely gave me a great excuse to bust out my trusty Deep Fryer… and I mean, it’s Fall… we should all be making homemade donuts anyway so why not just leave it on the counter for a few weeks and enjoy the season! 😉
- 3 skinless, boneless, chicken breasts
- ¼ cup sugar
- 2 Tablespoons Cinnamon
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
- 4 cups vegetable oil
- ½ cup maple syrup
- Cut the chicken into bite-sized pieces.
- Coat the chicken evenly with the sugar and cinnamon.
- In a large bowl, combine the Bisquick, milk, and eggs.
- Transfer the chicken into the Bisquick bowl and mix to thoroughly coat. Place in the fridge while you heat the oil for frying.
- Heat the oil in a deep fryer and gently drop in each piece of chicken, cook until golden brown, and use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil.
- Serve with maple syrup for dipping, or drizzle it right onto the chicken & serve!
- Fill a high walled pot or dutch oven with enough oil to submerge the chicken, and heat the oil over medium high heat (About 365 degrees, which you can test with a candy thermometer). You can also test the temperature by adding a single piece of battered chicken, and adjust the temperature accordingly depending on how that piece cooks.
- Add the remaining chicken delicately into the oil and fry until golden brown, and use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil.