Pancake Batter Fried Chicken
Move over, chicken and waffles--there’s a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It’s a crowd-pleasing appetizer that comes together in 30 minutes!
for 4 servings
- 1 ½ lb chicken breast (670 g), cut into 2-inch (5 cm) pieces
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 cups dry pancake mix (250 g)
- ⅛ teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup buttermilk (240 mL)
- ½ cup water (120 mL)
- 4 cups vegetable oil (960 mL), for frying
Mustard Dipping Sauce
- 1 cup dijon mustard (250 g)
- ¾ cup maple syrup (250 g)
- 2 tablespoons vegetable oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
- In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
- Add the chicken to the batter and toss to coat completely.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- Working 4–5 pieces at a time, fry the battered chicken in the hot oil for 2–3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
- Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
- Serve the chicken bites warm with the sauce alongside for dipping.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.