Hot Chicken And Pancakes Recipe
Make Hot Chicken And Pancakes Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Buttermilk Pancakes
Hot Fried Chicken
Hot Sauce Glaze
To Serve & Garnish
Method
Buttermilk Pancakes
- 1
Prepare dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.
- 2
Mix wet ingredients
In a separate bowl whisk 2 cups buttermilk, 2 large eggs, 3 tablespoons melted butter and 1 teaspoon vanilla extract until smooth.
- 3
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — the batter should be slightly lumpy. Do not overmix. Let rest 10 minutes while you prepare the chicken (or up to 30 minutes in the fridge).
- 4
- 5
Cook pancakes
For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden brown on the second side, 1–2 minutes more. Transfer to a warm oven (200°F) on a baking sheet while you cook remaining pancakes to keep warm.
Hot Fried Chicken
- 6
Marinate chicken
Place trimmed, pounded chicken thighs (1.5 lbs) in a bowl or resealable bag. Combine 1 cup buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Pour over chicken, submerge, and refrigerate at least 1 hour or up to 4 hours. The acid tenderizes and the hot sauce seasons the meat.
- 7
Prepare dredge
In a shallow dish combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon ground mustard. Whisk to mix thoroughly.
- 8
Dredge chicken
Remove a piece of chicken from the marinade, allowing excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. Set on a wire rack and repeat with remaining pieces. For extra-crisp crust, double-dredge by briefly returning dredged pieces to the marinade and re-coating in the flour mixture.
- 9
Heat oil
Pour 3–4 cups neutral oil (vegetable or peanut) into a heavy Dutch oven or deep skillet to a depth of about 1 1/2 inches. Heat over medium-high until the oil reaches 350°F on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and bubble immediately.
- 10
Fry chicken
Carefully lower 2–3 pieces (do not overcrowd) into the hot oil. Fry, turning occasionally, until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F, about 4–6 minutes depending on size. Transfer to a wire rack set over a baking sheet to drain and keep warm in the oven while you finish frying remaining pieces.
Hot Sauce Glaze
- 11
Make glaze
In a small saucepan over low heat melt 2 tablespoons butter. Stir in 3 tablespoons hot sauce, 1 tablespoon honey or maple syrup and 1 teaspoon apple cider vinegar. Whisk until combined and slightly thickened, about 1–2 minutes. Taste and add a pinch of cayenne if you want more heat. Remove from heat.
- 12
Glaze chicken
Toss the hot fried chicken pieces in a large bowl with the warm glaze until evenly coated. Alternatively, brush glaze onto each piece just before serving for a lighter coating.
To Serve & Garnish
- 13
Assemble
Place 2 pancakes on each plate. Top with a piece or two of glazed hot fried chicken. Add a pat of butter to the pancakes if desired and drizzle about 1 tablespoon maple syrup per stack (reserve extra syrup on the side). Scatter sliced pickles on or beside the chicken for brightness.
- 14