Pancake Battered Chicken
It’s a crazy, addictive thing, this pancake battering. Pancake Battered Chicken has solidified my love for this.
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!
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 think one of the reasons is that I 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. When a dinner is over, well…it’s over – nobody nibbles on their dinner for hours. I made two dipping sauces, one with hoisin sauce, sesame oil and Worcestershire, and one with spicy mustard and honey.
By the way, have you ever smelled sesame oil? Oh my word, 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.
This, y’all, smells like pure heaven. It’s a little crunchy, a teensy bit sweet, and the chicken is perfect because I made it and cut it up and always throw away those nasty ass 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.
This is like the epitome of brunch heaven.
Just add a couple of really strong Bloody Mary’s 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 shit, 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. I made a spicy mustard, and it’s perfectly mustardy with a little bit of a kick. The other one has an Asian flavor with hoisin and sesame oil, and y’all know how much I adore sesame oil. 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-