Chicken and Funnel Cakes

Step 1

Add buttermilk and next 4 ingredients to a large ziptop bag. Add chicken and coat it well. refrigerate for 8 to 24 hours.

Step 2

Whisk together milk, egg, and hot sauce in a medium bowl. Set aside.

Step 3

In a pie plate, combine panko crumbs, flour, salt, and 1/2 teaspoon cayenne pepper.

Step 4

Remove chicken from marinade. Dredge in panko crumb mixture, dip in egg mixture and then dredge in Panko crumb mixture again.

Step 5

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.

Step 6

To make funnel cakes, stir together flour, sugar, baking powder, and salt in a medium bowl.

Step 7

Whisk together milk and egg and add to dry ingredients. Stir until combined.

Step 8

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.)

Step 9

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.

Step 10

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.

Step 11

Repeat with remaining batter.

Step 12

Sift powdered sugar over each funnel cake and top with 2 chicken tenderloins. Serve with maple syrup.