What is better than mixing the savory comfort of fried chicken with the sweetness of fluffy pancakes? This meal is perfect for brunch, dinner, or anytime you are craving a savory sweet combo! This Chicken and Pancakes recipe is a game-changer!
- 1/2 cup Pamela’s All-Purpose Flour
- 1 lb boneless, skinless chicken thighs (6)
- 6-8 cups canola oil, for frying
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup buttermilk
- 3 cups crushed cornflakes Pancakes
- 2 cups Pamela’s Pancake Mix
- 2 eggs
- 1 1/3 cup water
- 2 tbsp oil
- Maple syrup
Yield: 6
ChickenIn a deep pot or skillet over medium-high heat bring the cooking oil to 350°F. Prepare a paper towel-lined baking sheet for the fried chicken.
In a medium bowl mix the flour, garlic powder, smoked paprika, salt, and pepper. Pour the buttermilk in a separate medium sized bowl and place the breadcrumbs in a third medium sized bowl.
Coat each piece of chicken in the flour mixture, then in the buttermilk, then in the breadcrumbs.
Fry 2-3 pieces at a time for 3-5 minutes per side, until golden brown and an internal temperature of 165°F is reached. Place on the paper towel-lined baking sheet to cool.
Prepare the pancakes according to the package instructions.
Serve the chicken over a stack of 3 pancakes. Drizzle with maple syrup.