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6 oz water
14 g salt
3 chicken breasts
2 oz chopped bacon
Maple syrup


Preheat fryer to 350°F.
Make batter whisking in a mixing bowl; water, salt and 1 oz of the funnel cake mix.
In a separate hotel or other large pan place the remaining funnel cake mix for the dredge.
Dredge chicken in dry mix, dip in batter then dredge again.
Fry at 350°F for 3 minutes until chicken is 165°F and drain.
Cut breast in half long ways and reserve.
Fry funnel cake for 30 seconds from a thawed state and drain.
Plate with funnel cake on bottom and arrange the 2 halves of chicken on top of the funnel cake.
Top with maple syrup, sprinkle with bacon pieces.