Chicken and Pancakes

on Nov 07 2025

Serving Size 6

Ingredients

1/2 cupPamela’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
2 cupsPamela’s Pancake Mix
2 eggs
1 1/3 cup water
2 tbsp oil
Maple syrup

Directions

In 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.

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