It’s a crazy, addictive thing, this pancake battering. It’s a semi-safe coating because it’s not too sweet, and sweet and savory usually works, depending on what you’re battering. Pancake Battered Chicken, however, is absolutely perfect.
Pancake Battered Chicken has solidified my love for pancake battering.
Seriously.
Since making Pancake Battered Jalapeno Poppers, I’ve been absolutely hooked on rolling things around in pancake batter.
It’s hard to go wrong when it coats so well, has a slight sweetness to it, and fries so beautifully golden brown.
It goes so well with so many things – it actually surprised me!
This chicken was actually one of my favorite random out-of-nowhere ideas. Y’all know how much I like fun food.
If you’re not familiar, go here, here and here.
That should refresh your memory.
To me, sharing appetizers, or tapas, and cocktails is more fun than having a full on three course meal.
There’s just something so relaxing and enjoyable about it. Especially when I make them.
But, even at restaurants I like to do the same thing.
I just never want it to end.
If you’re nibbling and having fun cocktails you can make it last all night, or for as long you want it to.
However, when a dinner is over, well…it’s over – nobody nibbles on their dinner for hours.
Pancake Battered Chicken Loves To Dip
For this chicken, I made two dipping sauces. One with hoisin sauce, sesame oil and Worcestershire, and the other with spicy mustard and honey.
By the way, have you ever smelled sesame oil?
It’s a seriously delicious scent – it’s almost better than tasting it.
The first dip is Asian inspired and quite addictive.
The second is, well it’s honey mustard, so if you’re a honey mustard fan you’ll be in heaven. I really, really like them both.
It’s a little crunchy, a teensy bit sweet, and the chicken is always perfect.
When I say “perfect” I’m really talking about the work I do before I fry it.
While preparing and cutting chicken, I always throw away those nasty pieces of gross that make me want to vomit when I bite into them and then my entire appetite is ruined.
Reason #597 that cooking at home is always better than eating out.
You cannot argue with that one, because no stranger is going to care about how you trim your chicken more than you do.
This is like the epitome of brunch heaven.
Just add a couple of really strong Bloody Marys and you’ll be set.
Or Mimosas, if those float your boat.
This batter is not only easy to make, it fries in a damn flash, almost quicker than anything I’ve ever fried before. No waiting here. You literally throw the pancake mix in a bowl with water and roll your chicken around in it, then fry.
It doesn’t get any easier than that, now does it? I used Krusteaz Protein Buttermilk Pancake mix.
It’s by far the fluffiest pancake mix I think I’ve ever used.
The dipping sauces are divine. Since I absolutely love both, I can’t pick a favorite so make both!
I’m toying around with making a sauce to coat the chicken in right after it’s fried, kinda like a sesame chicken type thing. Wouldn’t that be fantastic…
Here’s your printable-
Pancake Battered Chicken
Ingredients
- 1 lb. chicken breasts, cut into 2" cubes
- Salt and pepper
- 1 cup Buttermilk Pancake mix
- 3/4 cup water
- 4 cups sunflower oil, for frying
- 1/2 cup spicy mustard
- 2 tbsp honey
- 1/4 cup hoisin sauce
- 1 tsp sesame oil
- 1 tsp Worcestershire sauce
- Fresh flat leaf parsley
Instructions
Sprinkle chicken with salt and pepper.
Combine pancake mix with water.
Heat oil to 350 degrees.
Toss chicken in pancake batter; toss to coat.
Fry for one to two minutes, until golden brown.
Mix mustard and honey together.
Mix hoisin, sesame oil and Worcestershire sauce together.
Sprinkle chicken with parsley and serve with dips.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1560Total Fat: 153gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 133gCholesterol: 87mgSodium: 715mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 27g
The provided nutrition calculated may not always be accurate.
