Fried Chicken Stack Recipe

Inspired by bon Vivant

Time1h

Serves2

Spicy breaded fried chicken atop a stack of our Maine buckwheat pancakes with maple syrup

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Ingredients

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1
Prepare the Chicken
In a bowl, soak the chicken breasts in buttermilk for at least 2 hours or overnight for best results.
2
Bread the Chicken
In another bowl, mix flour, cornstarch, cayenne pepper, paprika, salt, and black pepper. Remove chicken from buttermilk, letting excess drip off, then coat in the flour mixture.
3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
4
Make the Pancakes
In a bowl, whisk together buckwheat flour, all-purpose flour, baking powder, and salt. In another bowl, combine milk, eggs, and melted butter. Mix wet ingredients into dry ingredients until just combined.
5
Cook the Pancakes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6
Assemble the Dish
Stack pancakes on a plate, top with fried chicken, and drizzle with maple syrup before serving.