Tavern Fried Chicken ‘n Pancakes Recipe
fluffy pancakes, bourbon-jalapeño syrup, pecan butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancakes
Bourbon-Jalapeño Syrup
Pecan Butter
Fried Chicken
Method
Pancakes
- 1
Prepare the pancake batter
In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix milk, eggs, and melted butter. Combine wet and dry ingredients and stir until just combined.
- 2
Cook the pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Bourbon-Jalapeño Syrup
- 3
Make the syrup
In a small saucepan, combine maple syrup, bourbon, and chopped jalapeño. Simmer on low heat for about 10 minutes. Remove from heat and strain if desired.
Pecan Butter
- 4
Fried Chicken
- 5
Marinate the chicken
Place chicken thighs in a bowl and cover with buttermilk. Let marinate in the fridge for at least 2 hours or overnight.
- 6
- 7
Fry the chicken
Heat oil in a deep skillet to 350°F (175°C). Remove chicken from buttermilk, dredge in the flour mixture, and fry until golden brown and cooked through, about 6-8 minutes per side.
