Pancake Batter Fried Chicken

Move over, chicken and waffles--there’s a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It’s a crowd-pleasing appetizer that comes together in 30 minutes!

Instructions

1. 1

   In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.

2. 2

   In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.

3. 3

   Add the chicken to the batter and toss to coat completely.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.

5. 5

   Working 4–5 pieces at a time, fry the battered chicken in the hot oil for 2–3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.

6. 6

   Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.

7. 7

   Serve the chicken bites warm with the sauce alongside for dipping.

8. 8

   Enjoy!

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