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EDM.com Spotlight

Feel the Vibe With Did Someone Say Brunch? [PLAYLIST]

It's that time of the week again, when you're still trying to recover from the weekend's festivities while also gathering strength for Monday. Sometimes though, no matter if you're still hangover from yesterday or just chilling and enjoying the day, a good brunch and some even better music is all you need!

Luckily, we have both right here for you 20 handpicked tunes to get you vibin' and a killer brunch receipt: chicken and corn bread pancakes with spicy syrup. 

What you'll need: 

1 3/4 c. yellow cornmeal, spooned and leveled
1 1/2 c. all-purpose flour, spooned and leveled
4 tsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. Kosher salt
2 1/4 c. Buttermilk
3 large eggs
1/4 c. Buttermilk
3 large eggs
1/4 c. unsalted butter, melted, plus more for griddle

Crispy Chicken Fingers
2 1/2 c. all-purpose flour, spooned and leveled
3 3/4 tsp. baking powder
1 1/2 tsp. onion powder
1/2 tsp. cayenne pepper
2 tsp. Kosher salt
1 tsp. Freshly ground black pepper
1 1/2 c. Buttermilk
1 1/2 lb. chicken tenderloins
6 to 9 c. canola oil

Spicy Syrup
1 c. pure maple syrup
1 tsp. Tabasco hot sauce
1/2 tsp. Freshly ground black pepper
1/4 tsp. Kosher salt

How to make it: 

Make the Pancakes: Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Stir together buttermilk, eggs, and butter in a separate bowl. Stir buttermilk mixture into cornmeal mixture until just blended and smooth.

Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ⅓ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.

Make the Crispy Chicken Fingers: Whisk together flour, baking powder, onion powder, cayenne, salt, and black pepper in a bowl. Whisk together buttermilk and eggs in a separate bowl. Toss chicken, one piece at a time, in flour mixture; dip in buttermilk mixture and toss again in flour mixture. Let coated chicken stand in flour mixture for 10 minutes.

Set a wire rack over a baking sheet lined with paper towels. Pour 1 ½ inches oil in a deep skillet or Dutch oven. Clip an oil thermometer onto the pan and heat over medium-high to 360°F. Fry chicken, in batches and turning occasionally, until golden brown and internal temperature reaches 165°F, 5 to 6 minutes. Transfer to prepared rack; season with salt. Keep warm in a 175°F oven up to 30 minutes.

Make the Spicy Syrup: Stir together maple syrup, Tabasco, black pepper, and salt in a microwave-safe bowl. Microwave on high until hot, 1 minute. Let stand 5 minutes. Makes 1 cup.

Till next week, enjoy!

Receipt courtesy of countryliving.com

Photo courtesy of Mary Britton