PANCAKE BATTERED FRIED CHICKEN RECIPES

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PANCAKE BATTER FRIED CHICKEN - TASTY - FOOD VIDEOS AND RECIPES



Pancake Batter Fried Chicken - Tasty - Food videos and recipes image

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!

Provided by Betsy Carter

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 15

1 ½ lb chicken breast, cut into 2-inch (5 cm) pieces
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups dry pancake mix
? teaspoon cayenne
1 teaspoon paprika
1 teaspoon garlic powder
1 cup buttermilk
½ cup water
4 cups vegetable oil, for frying
1 cup dijon mustard
¾ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • 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.
  • 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 ? of the water and whisk to incorporate. Add the remaining water, ? at a time, and whisk until no lumps remain.
  • Add the chicken to the batter and toss to coat completely.
  • 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.
  • 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.
  • Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
  • Serve the chicken bites warm with the sauce alongside for dipping.
  • Enjoy!

BATTER-DIPPED CRUNCHY FRIED CHICKEN RECIPE - FOOD.COM



Batter-Dipped Crunchy Fried Chicken Recipe - Food.com image

"365 Ways to Cook Chicken" and this is just one of them. Poaching cuts down on frying time later. I like to buy family packs of drumsticks and have them on hand over the weekend-makes for great snacking!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 11

6 lbs chicken pieces, cut-up
2 bay leaves
2 whole cloves
1 garlic clove, finely chopped
1 tablespoon celery seed
1 1/2 quarts vegetable oil (for frying)
2 cups pancake mix
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
2 eggs, well beaten

Steps:

  • Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
  • In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
  • Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.

Nutrition Facts : Calories 2036.8, FatContent 197.8, SaturatedFatContent 30.9, CholesterolContent 208.6, SodiumContent 633, CarbohydrateContent 24.2, FiberContent 1.3, SugarContent 0.1, ProteinContent 43.6

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