Pancake Batter Fried Chicken Recipe By Tasty

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PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY



Pancake Batter Fried Chicken Recipe by Tasty 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

Categories     Dinner

Time 30m

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
⅛ 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 ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ 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!

PANCAKES STUFFED WITH FRIED CHICKEN



Pancakes Stuffed with Fried Chicken image

Provided by Food Network

Yield 12 Strips

Number Of Ingredients 19

4 chicken cutlets (remove skin)
Salt to taste
Black pepper, to taste
1 pound all-purpose flour
2 cups Canola oil
11/2 cups self rising flour
1 teaspoon baking powder
1 cup old fashioned oats
1 teaspoon baking soda
4 tablespoons sugar
1 teaspoon salt
3 cups buttermilk
1 teaspoon vanilla extract
2 large eggs
4 ounces melted sweet butter
2 ounces canola oil (to grease griddle)
8 ounces melted sweet butter
1 cup pecans
16 ounces maple syrup

Steps:

  • Cut each chicken cutlet into 3 strips. Season chicken with salt and pepper. Dredge the chicken in flour and shake off excess flour. Pour oil into heavy iron skillet. Heat over moderately high heat. Place chicken strips into hot oil. Fry the chicken until bottom is golden brown. Using tongs, turn the chicken and brown on the other side. Lower the heat if necessary to avoid burning. Continue to cook the chicken turning once or twice until fully cooked (approximately) 5 to 7 minutes depending on size of chicken and temperature of oil.) Remove chicken from pan and drain well on paper towels.;
  • In a medium size bowl, mix all dry ingredients together. Set aside. In a medium bowl combine buttermilk, vanilla and eggs. Using a wire whip, whisk ingredients together for approximately 1 minute. Add dry ingredients to buttermilk mixture. Add melted butter and continue to mix for about 1 minute until batter is fairly smooth. Allow pancake mixture to rest approximately 10 minutes before cooking. For each pancake, pour approximately 1/4-cup batter onto lightly greased griddle. Turn pancake when edges look brown and bubbles appear on top. Turn each pancake 1 time.
  • Yield: 10 to 12 pancakes
  • STUFFING PANCAKES:
  • Place pancakes on plate. Place a chicken strip on edge of pancake. Roll pancake until it is wrapped around chicken strip. Place crease end down on plate.
  • Place melted butter in a medium saucepan over medium heat. Add pecans and maple syrup. Stir mixture. Simmer for approximately 5 minutes or until syrup is hot. Spoon over stuffed pancakes.
  • Yield: 8 (4-ounce) servings

HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY



How To Make The Fluffiest Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

Provided by Matt Ciampa

Categories     Breakfast

Yield 8 pancakes

Number Of Ingredients 12

2 ½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ cups buttermilk
8 tablespoons unsalted butter, 1 stick, melted
2 eggs, whites and yolks seperated
1 tablespoon unsalted butter, plus more for serving
blueberry, optional
chocolate chip, optional
maple syrup, for serving

Steps:

  • In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
  • In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
  • Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
  • Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
  • Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
  • Serve the pancakes with butter and maple syrup.
  • Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams

GRANNY'S SECRET FRIED CHICKEN RECIPE - (4.1/5)



Granny's Secret Fried Chicken Recipe - (4.1/5) image

Provided by á-25138

Number Of Ingredients 11

GRANNY'S BRINE:
5 cups water
1/2 cup honey
3 tablespoons salt
CHICKEN:
1 chicken, cut up & brined
2 - 3 cups of Aunt Jemima Pancake Flour
3 tbsp. salt & pepper
1/2 cup melted butter
1 egg, lightly beaten
1/2 cup milk

Steps:

  • Let the chicken sit in the brine (covered in the refrigerator) for 3 ½ hours exactly. Mix pancake flour, salt and pepper in a large bowl. In a separate bowl combine egg, butter & milk. Remove the chicken from the brine and rinse. Pat dry. Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess. Fry 3 - 4 pieces of chicken for 7 - 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken. Drain on a paper towel lined plate.

FLUFFY PANCAKES RECIPE BY TASTY



Fluffy Pancakes Recipe by Tasty image

Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup

Provided by Frank Tiu

Categories     Breakfast

Time 35m

Yield 4 pancakes

Number Of Ingredients 7

4 cups flour, sifted
4 tablespoons baking powder
4 cups milk, warm to the touch
¾ cup butter, melted
3 egg yolks
4 egg whites
maple syrup, to serve

Steps:

  • Whisk together the flour and baking powder in a large bowl.
  • In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
  • In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  • Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
  • Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
  • Serve with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams

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