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.
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.
If you don't have a funnel, you can pour the batter into a glass meauring cup with a spout and pour the batter into the oil.
This recipe originally appeared on spicysouthernkitchen.com