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My favorite memories of Mother’s Day as a kid were the times I woke up in the morning to help my dad make breakfast or brunch for mom. This year, I want you to try out my favorite family tradition with this delicious and easy fried chicken and pancakes recipe for your mom!
While deep frying is definitely an indulgent cooking style, it’s technically low energy use in nature because it doesn’t take long at all to cook your food! Make sure there is an adult to help with the frying stage, but everything else is easily doable for the kids.
I saved additional energy by opting for using frozen mini pancakes that just heat up in the microwave. Using this item helps your little kids feel like they are helping cook the meal for mom without needing to get too involved. My three-year-old always loves to help me cook anything. Even if I just give him the task of taking frozen pancakes out of a package, putting them on a plate, and helping me press start on the microwave, he really loves being a part of the action!
You can definitely make your own pancakes from scratch for Mom – or you could even make your own waffles! Check out this fabulous waffle recipe from our Meatless Monday series back in 2015, as it featured the same maple mascarpone syrup in today’s recipe. Those waffles would be an excellent vessel for the fried chicken.
I ramp up the flavor of the chicken with an initial coating of hot sauce, a little milk, and some half-and-half. This gives a nice kick without making them too spicy! The addition of turmeric into my flour mixture delivers a special golden color to the fried chicken, as well as providing a curious flavor component that will keep people talking!
For the frying itself, I use one of my favorite energy friendly cooking vessels: an enameled cast iron Dutch oven. If you’re not a fan of frying (or just don’t have a fryer available), just cook the chicken in a 400° F oven for 20 minutes.
Mini Chicken and Pancakes for Mother’s Day Breakfast
- 1 lb. Chicken breasts
- ¼ c. Half and half
- ¼ c. Milk (any %)
- ½ tbsp. Hot sauce
- 2 Large eggs
- 2 c. All purpose flour
- 1 tsp. Sea salt
- 1 tsp. Paprika
- 1 tsp. Garlic powder
- ¼ tsp. Ground black peppercorns
- ¼ tsp. Turmeric
- Canola oil for frying
- 2 mini pancakes per chicken nugget (buy 1 large box from freezer section)
- ¼ c. Mascarpone cheese
- ¼ c. Maple syrup
- ½ tbsp. Light brown sugar
- ¼ tsp. Ground cinnamon
1) Remove the chicken breasts from the package and pat dry with a paper towel. Cut them into approximately 1” x 1” x 1” “nuggets.”
2) Add the chicken to a metal or glass bowl. Sprinkle a little sea salt, and pour the hot sauce, milk, and half and half over the chicken and stir. Let the bowl sit for a few minutes in the fridge while you prepare the other items.
3) Add the two eggs to a separate bowl and whisk them together.
4) Add the flour, sea salt, paprika, garlic powder, pepper, and turmeric to a third bowl and mix these dry seasonings together.
5) Move all the chicken one piece at a time in this order:
- The milk/hot sauce mixture,
- The flour mixture,
- The egg mixture,
- Back to the flour mixture, and
- To a clean plate.
6) Pour two (2) inches of canola oil into enameled cast iron Dutch oven (or any deep frying safe vessel). Heat over medium heat until oil reaches 350° F.
7) Fry chicken in 2 batches until golden brown and done in the middle (approx. 4 ½ min. per batch).
8) Set hot chicken on paper towels to drain and cool while you prepare the syrup.
9) Add the mascarpone cheese, maple syrup, brown sugar, and cinnamon to a microwave safe bowl and microwave for 40 seconds. Whisk after heating until it’s smooth and ready to serve.
10) Prepare frozen mini pancakes as directed on the packaging.
I like to have one piece of chicken between two mini pancakes for little breakfast sandwiches!
I also prefer to serve the delicious mascarpone maple syrup in a small side dish so I can dip my sandwiches in the syrup. Or you can just pour the syrup over everything and eat it with a fork and a knife!
Happy Mother’s Day from Direct Energy!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan