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Restaurants›Kerbey Lane Cafe - Central›Chicken & Pancakes Recipe

Chicken & Pancakes Recipe

Name: Kerbey Lane Cafe - Centrals CHICKEN & PANCAKES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1 cups buttermilk; 1 tsp hot sauce (optional, for marinade); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 2 cups vegetable oil (for frying); 1.5 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 0.5 tsp salt; 1 tsp ground cinnamon; 1 pieces egg; 1.25 cups milk; 2 tbsp unsalted butter (melted); 1 tsp vanilla extract; 0.25 cups powdered sugar (for dusting); 1 tbs vegetable oil or butter (for griddle); 2 tbsp unsalted butter; 0.5 cups hot sauce (Frank's or similar); 3 tbsp pure maple syrup; 1 tsp apple cider vinegar; 1 tsp honey (optional, for extra sweetness); 0.25 tsp salt; 2 tbsp powdered sugar; 1 tbs fresh chives or chopped parsley (optional)

Inspired by Kerbey Lane Cafe - Central

Time1h

Serves2

fried chicken breast, cinnamon beignet pancakes, maple buffalo sauce, powdered sugar

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Ingredients

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Fried Chicken

2 pieces boneless skinless chicken breasts

1 cups Buttermilk

1 tsp hot sauce (optional, for marinade)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

2 cups vegetable oil (for frying)

Cinnamon Beignet Pancakes

1 1/2 cups 00 bread flour

2 tbsp granulated sugar

1 tbsp Baking powder

1/2 tsp Celtic sea salt

1 tsp Ground cinnamon

1 pieces Egg

1 1/4 cups Milk

2 tbsp unsalted butter (melted)

1 tsp Watkins vanilla extract

1/4 cups powdered sugar (for dusting)

1 tbs vegetable oil or butter (for griddle)

Maple Buffalo Sauce

2 tbsp Unsalted butter

1/2 cups hot sauce (Frank's or similar)

3 tbsp pure maple syrup

1 tsp Apple cider vinegar

1 tsp honey (optional, for extra sweetness)

1/4 tsp Celtic sea salt

Finishing & Garnish

2 tbsp powdered sugar

1 tbs fresh chives or chopped parsley (optional)

Method

Fried Chicken

Prep & Brine

Butterfly or pound each chicken breast to an even thickness about 1/2 inch. Place the chicken in a shallow dish and pour 1 cup buttermilk over it. Add 1 tsp hot sauce if using. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize.

Dredge

In a wide shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. Remove chicken from buttermilk, letting excess drip off, then press each piece firmly into the flour mixture to coat completely. For an extra-crispy crust, dip coated chicken briefly back into the leftover buttermilk and re-coat in the flour mixture.

Fry

Pour about 1 to 1.5 inches of vegetable oil into a heavy skillet or Dutch oven (about 2 cups). Heat oil over medium-high until it reaches 350°F (175°C) or a pinch of the flour mixture sizzles and browns in ~10 seconds. Fry the chicken in batches so pieces do not crowd—about 4–5 minutes per side depending on thickness—until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and rest for 5 minutes.

Cinnamon Beignet Pancakes

Batter

In a large bowl whisk together 1.5 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon. In a separate bowl whisk 1 egg, 1.25 cups milk, 2 tbsp melted butter, and 1 tsp vanilla. Pour wet into dry and stir until just combined; small lumps are okay. Let batter rest 5 minutes.

Cook Pancakes

Heat a griddle or nonstick skillet over medium heat and brush with 1 tbsp oil or melted butter. For beignet-style pancakes drop 1/3 cup batter per cake for slightly thick pancakes. Cook until bubbles form and edges set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden. Keep pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish cooking remaining batter.

Dust

While warm, dust each pancake stack lightly with 2 tbsp powdered sugar reserved for finishing (adjust to taste) to give the beignet-like sweetness.

Maple Buffalo Sauce

In a small saucepan over low heat melt 2 tbsp unsalted butter. Whisk in 1/2 cup hot sauce, 3 tbsp maple syrup, 1 tsp apple cider vinegar and 1 tsp honey if using. Warm until the butter is incorporated and sauce is glossy, about 2–3 minutes. Taste and season with 1/4 tsp salt as needed. Keep warm; the sauce will thicken slightly as it cools.

Assembly & Serve

Slice each rested fried chicken breast crosswise into 3–4 pieces. Lightly toss or brush the sliced chicken with the warm maple buffalo sauce so each piece has a glaze but is not swimming in sauce.

Stack 2–3 cinnamon beignet pancakes per serving on plates. Place 3–4 slices of glazed fried chicken atop the pancake stack. Drizzle any remaining maple buffalo sauce over the chicken and pancakes.

Dust the finished plate lightly with the remaining 2 tbsp powdered sugar (for a sweet contrast). Garnish with chopped chives or parsley if desired. Serve immediately.