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Pancake Chicken

Chicken fried in pancakes.


  • Fry pot filled with beef suet


  • 10 Oz Chicken Tenders
  • 5 Tbsp All-Purpose Flour
  • 4 Tbsp Cornstarch
  • 2 Tsp Baking Powder
  • 1/2 Cup Water
  • To taste Salt
  • 2 Tsp Garlic Powder
  • 1 Tsp Oregano


  • Cut the chicken into bite sized pieces, removing the tendon if you're using tenders
  • Mix the dry ingredients in a bowl. Add the water. It will probably be too dry. Add more water little by little until it's a smooth batter. Don't overstir it or gluten will start to develop and the batter will get chewy.
  • Submerge the chicken in the batter.
  • Heat you deep fryer oil up to 350.
  • Add the pieces of chicken to the fat one by one. You can do this with two forks: one to stab the pieces and the other to dislodge the piece from the first fork.
  • Do not overload the fryer. This will cook better in two small batches than one big one.
  • When the temperature of the oil comes back to around 350, they're done! If you don't have a thermometer, just wait until they're golden brown.