Description
Chicken and Pancakes combine crispy Southern fried chicken with fluffy buttermilk pancakes for a knockout brunch combo that’ll satisfy your comfort food cravings. Salty meets sweet in this crowd-pleasing dish that brings delicious Southern hospitality right to your breakfast table.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
Breading and Spices:
- 1 cup all-purpose flour
- 1 ¼ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Liquid and Extras:
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon hot sauce
- Vegetable oil
- Maple syrup
- Butter
- Fresh fruit
Instructions
- Submerge 4 chicken thighs in 1 cup buttermilk and 1 teaspoon hot sauce. Refrigerate for 30 minutes to marinate the meat thoroughly.
- Mix 1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper in a shallow dish for coating.
- Heat vegetable oil to 350°F in a heavy skillet. Shake excess buttermilk from chicken and dredge completely in seasoned flour mixture.
- Fry chicken for 4-5 minutes per side until golden brown, ensuring internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
- Whisk 1 ¼ cups flour, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl.
- In another bowl, combine 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter. Gently fold wet ingredients into dry ingredients.
- Warm a non-stick griddle to medium heat. Pour ¼ cup batter for each pancake. Cook 2 minutes until bubbles form.
- Flip pancakes and cook additional 1-2 minutes until golden. Repeat with remaining batter.
- Layer pancakes on plate, top with crispy chicken. Drizzle with maple syrup and add optional butter or fresh berries.
Notes
- Buttermilk is the secret weapon for tender, juicy chicken that stays crisp even after sitting for a bit.
- When mixing pancake batter, resist the urge to beat it smooth, as lumpy batter creates fluffier pancakes with better texture.
- For extra crunch, double-dip the chicken in buttermilk and flour mixture before frying to create a thicker, crispier coating.
- Use a deep-fry thermometer to maintain consistent oil temperature, which prevents greasy chicken and ensures even cooking.
- Prep Time: 35 minutes
- Cook Time: 15-18 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 525 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg