Pancake Batter Chicken Bites

pancake-batter-chicken-bite

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! 😉

pancake-batter-chicken-bites

Pancake Batter Chicken Bites

Savory chicken bites sprinkled with cinnamon & sugar, submerged in decadent pancake batter, and fried to golden perfection.

Ingredients:

  • 3 skinless, boneless, chicken breasts
  • 1/4 cup sugar
  • 2 Tablespoons Cinnamon
  • 2 cups Bisquick
  • 1 cup milk
  • 2 eggs
  • 4 cups vegetable oil
  • 1/2 cup maple syrup

Directions:

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!

For Stovetop Deep Frying:

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.

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