Chicken and Funnel Cakes is a super fun twist on Chicken and Waffles. Crispy Fried Chicken on top of a carnival-worthy funnel cake, drizzled with maple syrup. This is the ulitmate southern breakfast. It’s a match made in heaven.
Like Chicken and Waffles, Chicken and Funnel Cakes is a wonderful play on a sweet and savory combination. It’s a crazy food combo that’s really delicious.
Tips For Making This Recipe
You’ll want to plan ahead for this recipe because the chicken marinates in a buttermilk/seasoning mixture for 8 to 24 hours. You could skip this step, but it really helps keep the chicken moist and tender to marinate it in buttermilk and the seasoning soaks into the chicken and helps flavor it.
The funnel cake fries up golden and crispy with just a little sweetness. Go ahead and dust it with powdered sugar like you would when you eat a funnel cake on its own. Every funnel cake needs powdered sugar. 🙂
Tips For Making Funnel Cake
It might take a little practice to get your funnel cakes like you want them if you’ve never made them before. You’ll need a funnel with a wide tip. If it is too narrow, the funnel cake batter will clog it up. If you don’t have a funnel that works, just put the batter into a glass measuring cup and slowly pour it in a stream. You want it to be a fairly thin stream because it will puff up as it fries.
Chicken and Funnel Cakes is best eaten right away. The funnel cakes loose their crispness with time, but they can be brought back to life somewhat in a toaster oven or air fryer.
More Southern Breakfast Recipes
- Southern Breakfast Enchiladas with Sausage Gravy
- Breakfast Mac and Cheese
- Chicken and Waffle Sliders
- Cinnamon Roll Pigs in a Blanket
- Biscuits and Gravy Casserole
Chicken and Funnel Cakes
Ingredients
Chicken
- 1 cup whole buttermilk
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teapoon cayenne pepper
- 8 chicken tenders
- 1/2 cup milk
- 1 large egg
- 1 tablespoon hot sauce
- 1 1/2 cups Panko crumbs
- 3/4 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Funnel Cake Batter
- 2 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 1 large egg
- Vegetable oil for frying
- powdered sugar
Instructions
- Add buttermilk and next 4 ingredients to a large ziptop bag. Add chicken and coat it well. refrigerate for 8 to 24 hours.
- Whisk together milk, egg, and hot sauce in a medium bowl. Set aside.
- In a pie plate, combine panko crumbs, flour, salt, and 1/2 teaspoon cayenne pepper.
- Remove chicken from marinade. Dredge in panko crumb mixture, dip in egg mixture and then dredge in Panko crumb mixture again.
- Heat about 1 inch of oil in a large Dutch oven or skillet to 350 degrees. Fry chicken for 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- To make funnel cakes, stir together flour, sugar, baking powder, and salt in a medium bowl.
- Whisk together milk and egg and add to dry ingredients. Stir until combined.
- Add about 1-inch of oil to a medium skillet. Heat to 370 degrees.(Or you can fry funnel cakes in the same oil you fried the chicken in.)
- Using a funnel that has about a half inch opening, cover the bottom with your finger and pour about 1/2 cup of batter into it.
- Starting in the middle of the skillet, drizzle the batter in a circular motion, forming a 6 to 8-inch funnel cake. Cook until golden on the bottom, about 90 seconds, and then flip over using a spatula. Cook until golden on the bottom. Remove to a paper towel-lined plate.
- Repeat with remaining batter.
- Sift powdered sugar over each funnel cake and top with 2 chicken tenderloins. Serve with maple syrup.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
