There’s a certain joy that fills the kitchen when the smell of crispy fried chicken dances in the air, mingling with the sweetness of freshly made pancakes. I stumbled upon this delightful pairing one lazy Sunday morning, looking for a meal that could satisfy both my comfort food cravings and my family’s growing appetite. What I discovered was a perfect harmony of savory and sweet—bite after bite of tender chicken layered atop fluffy buttermilk pancakes, all drizzled with maple syrup to add an irresistible finishing touch.
This dish is more than just a meal; it’s an experience that can turn any gathering into a memorable feast. Whether you’re planning a cozy brunch or simply want to impress dinner guests, Chicken and Pancakes offer a heartwarming twist on classic Southern comfort food. Plus, the beauty of this recipe lies in its versatility—you can spice it up with a kick of heat or top it with your favorite fruits to make it uniquely yours. Join me as we explore this mouth-watering combination that brings a smile to every plate!
Why Will You Love Chicken and Pancakes?
Irresistible Combination: Experience the delightful fusion of crispy fried chicken and fluffy buttermilk pancakes in every bite.
Customizable Flavors: Spice up the chicken or add your favorite fruit toppings to make this dish your own.
Family-Approved: It’s a crowd-pleaser, perfect for brunch or dinner that everyone will adore.
Ease of Preparation: Simple steps mean you can whip this dish up quickly, making it ideal for busy days.
Comfort Food Fix: Indulge your cravings with a heartwarming plate that satisfies the soul.
For more delicious variations, don’t forget to check out our suggestions for spicy chicken options!
Chicken and Pancakes Ingredients
Get ready for a savory-sweet delight!
For the Chicken
- Chicken Thighs – Tender and juicy; can substitute with chicken breast for a leaner option.
- Buttermilk – Adds moistness and flavor to the chicken; regular milk with vinegar/lemon juice works if not available.
- Hot Sauce (optional) – A touch of heat for the marinade; omit for a milder flavor.
- All-Purpose Flour – Creates a crispy coating for the chicken; gluten-free flour mix can be used as an alternative.
- Paprika – Provides vibrant color and flavor; substitute with smoked paprika for a different twist.
- Garlic Powder – Enhances savory depth; adjust to your taste preference.
For the Pancakes
- Baking Powder – Essential for fluffy pancakes; don’t skip this ingredient.
- Sugar – Adds a hint of sweetness to the pancakes; adjust according to your sweetness preference.
- Egg – Binds the batter; for a vegan twist, use a flax egg instead.
- Butter (melted) – Adds richness to the pancake batter; feel free to use oil as a substitute.
For Serving
- Maple Syrup – The classic finishing touch that perfectly complements the savory chicken; honey or fruit syrup are great alternatives.
Dive into this Chicken and Pancakes recipe, and let the combination of savory and sweet flavor take center stage on your dining table!
How to Make Chicken and Pancakes
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Marinate Chicken: Soak the chicken thighs in buttermilk and add hot sauce if using. Let them marinate for at least 30 minutes, allowing the flavors to meld and the chicken to tenderize.
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Prepare Breading: In a shallow dish, combine all-purpose flour, paprika, garlic powder, salt, and pepper. This mixture creates the crispy coating on your chicken.
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Fry Chicken: Heat oil in a deep skillet to 350°F (175°C). Dredge the marinated chicken in the flour blend, then fry for 4–5 minutes on each side until golden brown. Check that the internal temperature reaches 165°F. Rest on a wire rack to maintain crispiness.
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Make Pancake Batter: In one bowl, whisk together dry ingredients: flour, sugar, baking powder, and salt. In another bowl, mix the wet ingredients: buttermilk, egg, and melted butter. Combine gently until just mixed—avoid overmixing for fluffiness.
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Cook Pancakes: On a preheated, greased skillet, pour the batter to form pancakes. Cook for about 2 minutes, or until bubbles appear on the surface; flip and cook until golden brown.
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Serve: Stack your fluffy pancakes high, place a piece of crispy fried chicken on top, and generously drizzle with maple syrup. Enjoy this delicious blend of savory and sweet while hot!
Optional: For an extra treat, top with fresh fruits or whipped cream.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken and Pancakes?
There’s nothing quite like a nostalgic meal that brings warmth and joy to the table. Elevate your experience with these delightful pairings!
- Fresh Fruit Salad: A medley of vibrant seasonal fruits adds a refreshing contrast to the savory chicken and sweet pancakes. Serve alongside for a balanced bite!
- Crispy Bacon: The salty crunch of bacon pairs beautifully with the pancake’s sweetness, making each mouthful a delicious celebration of flavors. Perfect for brunch gatherings!
- Maple Butter: Combining the richness of butter with sweet maple syrup creates a decadent spread perfect for pancakes, adding another layer of flavor to the dish.
- Coleslaw: The creamy crunch of coleslaw provides a refreshing texture that contrasts the crispy chicken and fluffy pancakes. It’s a must for any Southern meal!
- Roasted Corn on the Cob: Sweet, buttery corn brings a delightful sweetness and a fun texture that complements both the chicken and pancakes. A seasonal treat for summer days!
- Iced Tea or Lemonade: Balance the meal with a cool, refreshing beverage. The sweetness and acidity of iced tea or lemonade cuts through the richness of the dish beautifully.
- Chocolate Chip Pancakes: For an indulgent twist, serve a side of chocolate chip pancakes. The combination of chocolate and savory chicken creates a unique flavor experience.
- Whipped Cream: A dollop of fluffy whipped cream on pancakes adds a creamy element while complementing the maple syrup’s sweetness. A hit with kids and adults alike!
With these pairings, your Chicken and Pancakes will shine even brighter on the dining table, ensuring every bite leaves a lasting smile!
Chicken and Pancakes Variations & Substitutions
Feel free to give this classic dish your unique twist—your taste buds will thank you!
- Spicy Chicken: Add chili powder or hot sauce to the marinade for an extra kick. This will elevate the savory notes perfectly!
- Gluten-Free Option: Use a gluten-free flour mix for breading the chicken and making the pancakes without sacrificing texture or flavor. Your friends with dietary needs will be grateful!
- Fruity Pancakes: Incorporate banana slices or blueberries directly into the pancake batter to enhance sweetness and add a fruity twist. These delightful bursts of flavor make each bite even more enjoyable!
- Air-Fried Chicken: For a healthier option, coat the chicken and air-fry it until crispy. You’ll still get the crunch without the extra oil, perfect for a guilt-free indulgence.
- Vegan Twist: Replace chicken with crispy tofu and use a flax egg in the pancake batter. You’ll create a completely plant-based meal without losing the comforting essence of the dish.
- Sweet Toppings: Consider caramelized apples or peaches as a topping. They provide a warm, sweet complement to the savory chicken and pancakes, creating a delectable harmony on your plate!
- Herbed Chicken: Add fresh herbs like thyme or rosemary to the chicken marinade for a fragrant uplift that infuses each bite with aromatic flavor. It’s an easy way to elevate your dish!
Dive into these variations and discover how inventive you can be with Chicken and Pancakes—the culinary possibilities are endless!
How to Store and Freeze Chicken and Pancakes
- Fridge: Store leftover chicken in an airtight container for up to 3 days. It retains its flavor well and can be reheated in the oven or air fryer for that coveted crispiness.
- Freezer: If you want to enjoy Chicken and Pancakes later, freeze cooked chicken and pancakes separately in airtight bags or containers for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: To reheat the chicken, bake at 375°F (190°C) for 15-20 minutes or until heated through. For pancakes, use a skillet over low heat or microwave for a quick warm-up.
- Storage Tip: Pancakes are best enjoyed fresh, but if needed, store in an airtight container for up to 2 days. Add a parchment paper layer between pancakes to prevent sticking.
Make Ahead Options
These Chicken and Pancakes are perfect for those busy weeknights when meal prep is essential! You can marinate the chicken thighs in buttermilk and hot sauce up to 24 hours in advance, allowing the flavors to fully develop. Additionally, you can prepare the pancake batter a day ahead; just mix and refrigerate it overnight (stir gently before cooking to combine). To maintain quality, store the marinated chicken in an airtight container and keep the batter covered. When it’s time to serve, simply fry the chicken and cook the pancakes according to the instructions for a fresh, satisfying meal, just as delicious as if you made it from scratch!
Tips for the Best Chicken and Pancakes
- Oil Temperature: Check that your oil is around 350°F to avoid soggy chicken. A thermometer is your best friend here!
- Rest the Batter: Allow the pancake batter to rest for 5–10 minutes to achieve a fluffier texture when cooking.
- Crispy Chicken Tip: Use a wire rack post-frying to ensure your chicken remains crispy and doesn’t steam on a plate.
- Customize Sweetness: Adjust the sugar in your pancake batter according to your taste, ensuring the balance of sweet and savory is just right for your Chicken and Pancakes.
- Marinating Time: Don’t rush the marination of your chicken; soaking it in buttermilk for a longer time enhances the flavor and tenderness.
Chicken and Pancakes Recipe FAQs
What type of chicken is best for this recipe?
I recommend using chicken thighs for their tenderness and juiciness. However, you can absolutely substitute with chicken breasts if you prefer a leaner option. Just keep in mind that cooking times may vary slightly due to the difference in thickness.
How should I store leftover chicken and pancakes?
For leftovers, store the chicken in an airtight container in the fridge for up to 3 days. The pancakes are best enjoyed fresh but can be stored in an airtight container for 1-2 days. Make sure to layer parchment paper between the pancakes if you stack them to prevent sticking.
Can I freeze Chicken and Pancakes?
Yes! For freezing, place the cooked chicken and pancakes in separate airtight containers or freezer bags. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge and reheat the chicken in the oven at 375°F (190°C) for 15-20 minutes, and warm the pancakes in a skillet over low heat or in the microwave.
What if my chicken isn’t crispy after frying?
If your chicken ends up soggy, ensure the oil is hot enough (around 350°F/175°C) before adding the chicken. If you find it less crispy, try using a wire rack after frying to allow air circulation. Also, make sure to let the chicken rest post-frying to prevent it from steaming.
Can I make this recipe healthier?
Absolutely! To create a healthier version, you can use whole grain or gluten-free flour for the pancakes, and consider air-frying or baking the chicken instead of deep-frying. You can also reduce the amount of sugar in the pancake batter or top them with fresh fruits instead of syrup for a lighter touch.
What do I do if I have dietary restrictions?
This recipe is quite adaptable! For dairy-free options, use plant-based milk and a flax egg for the pancakes. For gluten-free needs, substitute all-purpose flour with a gluten-free flour mix. Always ensure that any hot sauces or additional condiments are compliant with your dietary preferences too!
Enjoy this delightful union of flavors, and don’t hesitate to experiment to make this your own!
Chicken and Pancakes: Savory-Sweet Bliss You'll Crave
Ingredients
Equipment
Method
- Soak the chicken thighs in buttermilk and add hot sauce if using. Let them marinate for at least 30 minutes.
- In a shallow dish, combine all-purpose flour, paprika, garlic powder, salt, and pepper.
- Heat oil in a deep skillet to 350°F (175°C). Dredge the marinated chicken in the flour blend, then fry for 4–5 minutes on each side until golden brown.
- Check that the internal temperature reaches 165°F. Rest on a wire rack to maintain crispiness.
- In one bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, egg, and melted butter. Combine gently until just mixed—avoid overmixing for fluffiness.
- On a preheated, greased skillet, pour the batter to form pancakes. Cook for about 2 minutes, or until bubbles appear on the surface; flip and cook until golden brown.
- Stack pancakes high, place a piece of crispy chicken on top, and generously drizzle with maple syrup. Enjoy this delicious blend of savory and sweet while hot!