🍽️ FittestMe.aiFoodsNutrients

Pancake Sandwiches with Fried Chicken Recipe

American · Main course · 45 min total

Crispy fried chicken sandwiched between fluffy pancakes with a drizzle of maple syrup and hot sauce for a sweet-savory breakfast or brunch treat.

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
• 1 cup pancake mix
• 3/4 cup milk
• 1 large egg
• 2 tablespoons vegetable oil, plus more for frying
• 4 tablespoons maple syrup
• 1 tablespoon hot sauce

Instructions

1. In a bowl, combine chicken thighs and buttermilk. Cover and refrigerate for at least 1 hour or overnight.
2. In a shallow dish, whisk together flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, and dredge in flour mixture, pressing to adhere.
3. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken thighs for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
4. In a bowl, whisk pancake mix, milk, egg, and 2 tablespoons oil until smooth. Heat a nonstick skillet or griddle over medium heat. Pour 1/4 cup batter per pancake; cook until bubbles form on surface, then flip and cook 1-2 minutes more. Repeat to make 8 pancakes.
5. Mix maple syrup and hot sauce in a small bowl.
6. To assemble, place one pancake, top with a fried chicken thigh, drizzle with spicy maple syrup, and cover with another pancake. Repeat for remaining sandwiches. Serve immediately.

Tips

• For extra crispiness, double-dredge the chicken: dip back in buttermilk and then flour mixture before frying.
• Keep pancakes warm in a 200°F oven while frying chicken.
• Adjust hot sauce to your preferred spice level.

More about Pancake Sandwiches with Fried Chicken →

AI estimate may be inaccurate · Terms