Chicken And Pancake (gf) Recipe

Prepare chicken

If the chicken breast is thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels and season both sides lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Buttermilk soak

Place the chicken in a shallow bowl or zip-top bag and pour the buttermilk over it. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken. If using a yogurt-water mix, whisk until pourable before adding.

Make coating

In a shallow dish combine 3 tbs gluten-free all-purpose flour, 1 tbs cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder and 1/2 tsp baking powder. Whisk to blend so there are no lumps.

Dredge chicken

Remove chicken from buttermilk, letting excess drip back into bowl. Dredge thoroughly in the seasoned flour mixture, pressing the coating onto the surface so it adheres. Let rest 5 minutes to set the crust.

Pan-fry

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 1/2 cup neutral oil and heat until shimmering but not smoking (about 350°F/175°C). Carefully add the coated chicken and cook 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). If the breast is large, reduce heat to medium and cover loosely to finish cooking without burning crust. Transfer to a wire rack set over a baking sheet and rest 5 minutes.

Mix dry ingredients

In a medium bowl whisk together 3 tbs gluten-free flour, 1 tsp sugar, 1/2 tsp baking powder and 1/8 tsp salt until evenly combined.

Combine wet ingredients

In a separate small bowl whisk 1 large egg with 1/4 cup milk, 1 tbs melted butter (or oil) and 1/4 tsp vanilla until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Batter should be thick but pourable; if too thick add up to 1 tbs more milk. Let rest 2–3 minutes to hydrate the flour.

Cook pancakes

Heat a nonstick skillet or griddle over medium-low heat and lightly grease with a little butter or oil. For each pancake, pour about 1/4 cup batter onto the surface (you should get two pancakes). Cook until bubbles form and edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep warm in a low oven (200°F/95°C) if needed.

Plate two warm pancakes side by side. Place the rested King Daddy’s-style chicken breast on top or alongside the pancakes (typical presentation is chicken on top of pancakes).

Dust the pancakes lightly with the 1 tbs powdered sugar using a fine sieve or shaker. Add the optional 1 tsp butter on the pancakes so it melts slightly, and serve maple syrup or honey on the side (about 2 tbs) so diner can drizzle as desired.

Serve immediately while chicken is hot and crust is crisp and pancakes are warm.