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Chicken and Funnel Cakes

Crispy fried chicken tenders served atop homemade funnel cakes dusted with powdered sugar.
Prep Time25 minutes
Cook Time15 minutes
Total Time8 hours 40 minutes
Servings: 4 servings

Ingredients

  • 1 cup whole buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 8 chicken tenders
  • 1/2 cup milk (for egg wash)
  • 1 large egg (for egg wash)
  • 1 tablespoon hot sauce
  • 1 1/2 cups Panko crumbs
  • 3/4 cup all-purpose flour (for breading)
  • 1 1/4 teaspoons salt (for breading)
  • 1/2 teaspoon cayenne pepper (for breading)
  • vegetable oil for frying (chicken)
  • 2 cups all-purpose flour (for funnel cakes)
  • 1 1/2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (for funnel cakes)
  • 1 1/3 cups milk (for funnel cakes)
  • 1 large egg (for funnel cakes)
  • vegetable oil for frying (funnel cakes)
  • powdered sugar (for dusting)

Instructions

  • In a large zip-top bag, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne; add the chicken tenders and coat well. Seal and refrigerate 8 to 24 hours.
  • Whisk 1/2 cup milk, 1 large egg, and 1 tablespoon hot sauce in a medium bowl; set aside as the egg wash.
  • In a shallow dish or pie plate, combine 1 1/2 cups Panko, 3/4 cup all-purpose flour, 1 1/4 teaspoons salt, and 1/2 teaspoon cayenne; mix well for the breading.
  • Remove chicken from the marinade, dredge each piece in the Panko mixture, dip into the egg wash, then dredge again in the Panko mixture to double-coat; set on a plate.
  • Heat about 1 inch of vegetable oil in a Dutch oven or large skillet to 350°F (175°C). Fry the chicken tenders 3 to 4 minutes per side until golden and cooked through; drain on paper towels.
  • For funnel cakes, whisk together 2 cups flour, 1 1/2 tablespoons sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl.
  • Whisk 1 1/3 cups milk and 1 large egg, then add to the dry ingredients and stir until just combined to make a pourable batter.
  • Heat about 1 inch of vegetable oil in a medium skillet to 370°F (188°C). If using the same oil as the chicken, bring it back up to temperature before frying funnel cakes.
  • Use a funnel with a ~1/2-inch opening (or a spouted measuring cup) to pour about 1/2 cup of batter, covering the funnel opening with your finger. Drizzle batter into the hot oil in a circular, lacy pattern to form a 6–8 inch cake.
  • Cook the funnel cake until golden on the bottom, about 90 seconds, flip with a spatula, and cook until the second side is golden; transfer to paper towels to drain.
  • Sift powdered sugar over each funnel cake, top each with 2 chicken tenders, and serve with maple syrup if desired.

Equipment

  • Dutch oven or large skillet
  • Medium Bowl
  • Pie plate or shallow dish
  • Whisk
  • Funnel (or measuring cup with spout)
  • Spatula
  • Paper Towels

Notes

  • If you don’t have a funnel, use a spouted measuring cup to pour the batter.