Flapjacks with hot buffalo chicken

Prep time
Cook time

The buffalo chicken can be hot or flaming hot. Just add more sauce, if you dare!


For the flapjacks:
  • 60ml corn kernels
  • 375ml flour
  • 10ml baking powder
  • 5ml sugar
  • salt
  • 250g margarine, melted
  • 4 egg yolks
  • 250ml amasi
  • 1 lemon zest
  • 30ml oil
For the chicken:
  • 200ml flour
  • 5ml cayenne pepper
  • 5ml paprika
  • 1ml garlic powder
  • salt
  • 2 eggs
  • 125ml hot sauce
  • 500ml bread crumbs
  • 12 chicken pieces
  • 60ml each butter and hot sauce, mixed
  For the coleslaw:
  • ¼ red cabbage, shredded
  • 1 apple, chopped
  • 45ml honey
  • 125ml plain yoghurt


  • 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 in the pan and fry until golden on each side.
Buffalo chicken:
  • Preheat the oven to 200°
  • 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 into the egg mixture, and dip 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.
Last steps:
  • Mix all the ingredients together in a bowl.
  • Serve over the flapjacks and buffalo chicken.