Nashville Hot Chicken with Sweet Potato Pancakes
Chef Brian Funk | Reinhart Division Chef, Shawano-Marquette
Ingredients
- 6 oz chicken breast, boneless and skinless
- 3 oz all-purpose flour
- ¼ oz cayenne red pepper
- 1/8 ground smoked paprika
- 4 oz whole egg liquid
- 3 oz one percent buttermilk
- 2 oz crinkle cut dill pickle, sliced
- 1 oz honey Sriracha sauce
Sweet Potato Pancakes (Servings: 1)
- 4 oz buttermilk sweet pancake mix
- 3 oz sweet potatoes in yam syrup
- 1/3 oz salted caramel seasoning
- 3/8 oz extra-light amber honey
Preparation
- Mix flour with seasonings. Mix egg and buttermilk. Flour chicken, then buttermilk and eggs. Repeat the process and then deep fry for five minutes to eight minutes. Make sweet potato pancakes and stack on plate. Place chicken on top of pancakes and drizzle with honey Sriracha and garnish with pickles.