Crispy and tender chicken, corn bread pancakes becomes more yumlicious when spicy syrup added. Enjoy every bite with its saucy syrup and relish the beautiful moments. It’s no more difficult to make this delicious recipe at home. Cook and spread love.


1 3/4 c. yellow cornmeal, spooned and leveled

1 1/2 c. all-purpose flour, spooned and leveled

4 tsp. sugar

1 1/2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

2 1/4 c. Buttermilk

3 large eggs

1/4 c. Buttermilk

3 large eggs

1/4 c. unsalted butter, melted, plus more for griddle

Crispy Chicken Fingers

2 1/2 c. all-purpose flour, spooned and leveled

3 3/4 tsp. baking powder

1 1/2 tsp. onion powder

1/2 tsp. cayenne pepper

2 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 c. Buttermilk

1 1/2 lb. chicken tenderloins

6 to 9 c. canola oil

Spicy Syrup

1 c. pure maple syrup

1 tsp. Tabasco hot sauce

1/2 tsp. Freshly ground black pepper

1/4 tsp.salt


Make the Pancakes: Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Stir together buttermilk, eggs, and butter in a separate bowl. Stir buttermilk mixture into cornmeal mixture until just blended and smooth.

Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ⅓ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.

Make the Crispy Chicken Fingers: Whisk together flour, baking powder, onion powder, cayenne, salt, and black pepper in a bowl. Whisk together buttermilk and eggs in a separate bowl. Toss chicken, one piece at a time, in flour mixture; dip in buttermilk mixture and toss again in flour mixture. Let coated chicken stand in flour mixture for 10 minutes.

Set a wire rack over a baking sheet lined with paper towels. Pour 1 ½ inches oil in a deep skillet or Dutch oven. Clip an oil thermometer onto the pan and heat over medium-high to 360°F. Fry chicken, in batches and turning occasionally, until golden brown and internal temperature reaches 165°F, 5 to 6 minutes. Transfer to prepared rack; season with salt. Keep warm in a 175°F oven up to 30 minutes.

Make the Spicy Syrup: Stir together maple syrup, Tabasco, black pepper, and salt in a microwave-safe bowl. Microwave on high until hot, 1 minute. Let stand 5 minutes. Makes 1 cup.