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Flapjacks with hot buffalo chicken

Dinner Tonight Quick & Easy Snacking

30min

Prep Time

60min

Cook Time

6

Servings

Ingredients

For the flapjacks:

1/4 cup (60ml) corn kernels
1 1/12 cups (375ml) flour
2 tsp (10ml) baking powder
1 tsp (5ml) sugar
salt
250g margarine, melted
4 egg yolks
1 cup (250ml) amasi
1 lemon zest
2 Tbsp (30ml) oil

For the chicken:

200ml flour
1 tsp (5ml) cayenne pepper
1 tsp (5ml) paprika
1ml garlic powder
salt
2 eggs
1/2 cup (125ml) hot sauce
500ml bread crumbs
12 chicken pieces
1/4 cup (60ml) each butter and hot sauce, mixed

For the coleslaw:

¼ red cabbage, shredded
1 apple, chopped
3 Tbsp (45ml) honey
1/2 cup (125ml) plain yoghurt

Method

Flapjacks:

In a bowl, mix the corn, flour, baking powder, sugar, and salt.
Mix the margarine, egg, amasi, and lemon zest.
Whisk the liquid into the dry ingredients. Mix until the batter is smooth and thick.
Heat a non-stick pan over medium heat and add a splash of oil.
Drop spoonfuls of batter into the pan and fry until golden on both sides.

Buffalo chicken:

Preheat the oven to 200°C.
Mix the flour, cayenne pepper, paprika, garlic powder, and salt.
In a bowl, mix the egg and hot sauce. Add the breadcrumbs to another bowl.
Dust the chicken with the flour mixture, dip it into the egg mixture, and dip it into the breadcrumbs, making sure the chicken is covered with delicious crumbs.
Place the over a wire rack on a baking sheet. Roast for 35 minutes.
After cooking, dip each chicken piece into the hot sauce mixture.
Serve over the flapjacks and buffalo chicken.

Coleslaw:

Toss all the ingredients together in a large bowl.

Serve over the flapjacks with the buffalo chicken.