Hot Honey Chicken And Pancakes (gf) Recipe

Brine/Marinate

Place chicken breasts between plastic wrap and gently pound to even thickness (about 3/4 inch). In a shallow bowl combine buttermilk and 1/4 tsp kosher salt. Submerge chicken in buttermilk, cover and refrigerate for at least 30 minutes (up to 4 hours).

Prep Breading

In a wide shallow bowl or plate whisk together gluten-free flour, cornstarch, baking powder, 3/4 tsp kosher salt (reserve remaining salt for seasoning after frying), black pepper, smoked paprika, garlic powder, and onion powder. In a second bowl beat 1 egg.

Breading Chicken

Remove chicken from buttermilk, let excess drip off, dip each breast into the beaten egg, then press and coat thoroughly with the flour mixture. For an extra-crisp crust, dip again into the egg and again into the flour (double-dredge). Let coated chicken rest 10 minutes to set the crust.

Fry

Heat a heavy skillet or Dutch oven over medium-high heat and add neutral oil to reach about 1/2 inch depth (about 1 to 1 1/2 cups depending on pan). Heat to 350°F (175°C) or until a small pinch of flour sizzles immediately. Add butter to oil and swirl. Fry chicken breasts 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd; fry one or two at a time. Transfer to a wire rack set over a baking sheet and rest 5 minutes; sprinkle reserved salt lightly over the chicken while resting.

While chicken rests, combine local honey, habanero hot sauce, apple cider vinegar, lemon juice, and red pepper flakes in a small saucepan. Warm over low heat, stirring, until honey thins slightly and ingredients are incorporated (about 2–3 minutes). Taste and adjust heat: add more hot sauce for heat or more honey to sweeten. Keep warm on lowest heat or remove from heat and reserve for drizzling.

Batter

In a bowl whisk together gluten-free pancake mix, milk, 1 egg, melted butter (or oil), vanilla, and salt until just combined. Batter should be slightly thick but pourable; add a tablespoon more milk if too thick.

Cook

Heat a nonstick skillet or griddle over medium-low and lightly oil or butter. Pour half the batter (about 1/2 cup to 3/4 cup) for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes longer until golden and cooked through. Keep pancakes warm in a low oven (200°F / 95°C) if needed.

On each plate place one warm pancake. Top with a fried chicken breast. Generously spoon hot honey over the chicken (about 1–2 tablespoons per chicken, or to taste). Sprinkle powdered sugar lightly over the pancake and chicken for the classic sweet-contrast presentation. Arrange pickles on the side or place 3 pickle slices on each stack. Garnish with chopped chives or parsley if using.

Serve immediately while chicken is hot and honey is warm. Recommended accompaniments: extra hot honey on the side and lemon wedges.