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!
Cook Time
20 minutes
Total Time
30 minutes
Yield
4 servings
Ingredients
Fried Chicken
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
How to Make It
1. Step
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.
2. Step
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.
3. Step
Add the chicken to the batter and toss to coat completely.
4. Step
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.
5. Step
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.
6. Step
Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
7. Step
Serve the chicken bites warm with the sauce alongside for dipping.
