Chicken and Pancakes Recipe

Name: Chicken and Pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; 1 cup buttermilk; 1 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil for frying; 1 cup all-purpose flour (for pancakes); 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk (for pancakes); 1 large egg; 2 tablespoons melted butter; Maple syrup for serving

American · Main course · 50 min total

Chicken and pancakes recipe videos

A comforting Southern-inspired dish featuring crispy fried chicken served atop fluffy buttermilk pancakes, drizzled with maple syrup for a sweet and savory delight.

20
min prep

30
min cook

4
servings

650
kcal/serving

Ingredients

4 boneless, skinless chicken thighs
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
1 cup all-purpose flour (for pancakes)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (for pancakes)
1 large egg
2 tablespoons melted butter
Maple syrup for serving

Instructions

Marinate chicken: In a bowl, combine chicken thighs and 1 cup buttermilk. Cover and refrigerate for at least 1 hour or overnight.
Prepare coating: In a shallow dish, mix 1 cup flour, paprika, garlic powder, 1 teaspoon salt, and black pepper.
Heat oil: In a large skillet, heat about 1/2 inch vegetable oil over medium-high heat to 350°F (175°C).
Coat chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly to adhere.
Fry chicken: Carefully place chicken in hot oil. Fry for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
Make pancake batter: In a large bowl, whisk together 1 cup flour, sugar, baking powder, baking soda, and 1/2 teaspoon salt. In another bowl, whisk 1 cup buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined (lumps are okay).
Cook pancakes: Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges are set, about 2-3 minutes. Flip and cook 1-2 minutes more. Repeat with remaining batter.
Assemble: Serve 2 pancakes per plate, top with a piece of fried chicken, and drizzle with maple syrup.

Tips

For extra crispy chicken, let the coated chicken rest for 10 minutes before frying.
Keep pancakes warm in a 200°F oven while frying chicken.
Serve with hot sauce or honey for a flavor twist.

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