PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY

Pancake Batter Fried Chicken Recipe by Tasty image

Provided by Betsy Carter

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 ½ lb chicken breast, cut into 2-inch (5 cm) pieces
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups dry pancake mix
⅛ teaspoon cayenne
1 teaspoon paprika
1 teaspoon garlic powder
1 cup buttermilk
½ cup water
4 cups vegetable oil, for frying
1 cup dijon mustard
¾ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

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.
Enjoy!