Make Chef Eddie Jackson's Delicious Pancake Chicken Poppers And Beer Spiked Brownies

Try these recipes at home!
Posted on Sep 14, 2022 | 11:00am
Chef Eddie Jackson visited The Talk today to share some of his scrumptious recipes. 

Make them for yourself below:

Recipe courtesy: Eddie Jackson

Prep Time: 10 mins
Cook Time: 15-20 mins (when cooking in batches)
Serves: 8-10

2 pounds of chicken tenderloins 
1 cup yellow corn meal
1 cup all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
2 teaspoon kosher salt
⅛ teaspoon black pepper
2 teaspoon five spice powder
1 egg
1 ¼ cup whole milk
4 cups plus 2 tablespoons of canola oil for frying

Bring oil to 350 in a deep pot over medium heat. Cut chicken into even size cubes and place in a large mixing bowl. Season chicken with a 1 teaspoon of salt and five spice. Sprinkle in black pepper. Mix until chicken is fully coated with spices.

Preheat a large skillet to medium heat with 1 tablespoon of oil. Once the oil begins to shimmer 3-5 minutes add chicken to the pan in batches being sure not to overcrowd the pan. Sauté for 2 minutes as you do not want to cook chicken at this point fully. Transfer chicken to a paper towel-lined pan to catch any excess oil. Repeat as necessary. You can also add more oil as needed in between batches. While the chicken cools begin making your batter.

In a separate large bowl combine the remaining dry ingredients. Give ingredients a stir to combine. Add egg and milk to the bowl and mix once more until fully incorporated. 

Working in batches dip cooled chicken pieces into the batter then slowly lower them into the pot of oil. Cook until chicken begins to float and crust is golden brown in color 2-3 minutes. Transfer to pan fitted with a drain rack until all batches are done. Serve immediately with whiskey dipping sauce.

*Chicken and batter can be made the day before.



For the brownies:
Cooking Spray
1 12-ounce bottle brown ale
2 sticks of unsalted butter
1 4-ounce bar semisweet chocolate
2 cups granulated sugar
4 large eggs
1 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ teaspoon salt
1 cup semisweet chocolate chips

For the Glaze and Icing
¼ cup plus 2 tablespoons brown ale
Pinch of granulated sugar
1 stick of unsalted butter
1 cup finely chopped pecans
Pinch of salt
2 tablespoons unsweetened cocoa
2 cups confectioners’ sugar


1. Make the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the two short ends; coat with cooking spray. Bring the beer to a simmer in a large saucepan over medium heat and cook until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl and set aside.

2. Wipe out the saucepan and add the butter and chopped chocolate. Cook over medium-low heat, stirring, until smooth. Remove from the heat and let cool slightly for about five minutes. Add the granulated sugar and eggs and stir until glossy and smooth. Stir in the reduced beer. Add the flour, cocoa powder, and salt and stir until no lumps remain. Stir in the chocolate chips. 

3. Pour the batter into the prepared pan. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer the pan to a rack. Meanwhile, make the glaze: Mix 2 tablespoons of beer with the granulated sugar in a small bowl until the sugar is dissolved; spoon or brush over the warm brownies and set aside.

4. Make the icing: Combine the butter, all but 2 tablespoons of pecans, and the salt in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the nuts are lightly toasted about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and add the confectioners' sugar in two batches, alternating with the remaining 1/4 cup of beer. Stir until smooth, then pour over the warm brownies and gently spread. Sprinkle with the remaining 2 tablespoons of pecans. Let cool completely. Lift the brownies out of the pan using the foil overhang and cut them into pieces.