4(6 oz each) boneless skinless chicken breastscut into strips if desired
Oil for frying
Hot Sauce
¼teaspoonred pepper flakes
¾cuppure maple syrup
¼cupsriracha sauce
Sea salt and black pepperoptional
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Instructions
Pancakes
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
Make a well in the middle, crack egg and pour milk in the flour mixture. Mix well. It’s fine if there are some lumps.
Heat a non-stick skillet on medium heat with a bit butter. Use ¼ cup of batter to make 1 pancake. Cook until bubbles form, then flip and cook on the other side until nicely brown.
See notes regarding keeping pancakes warm while you prepare the chicken.
Crispy Hot Chicken
In a medium bowl, combine flour, baking powder, onion powder, garlic powder, smoked paprika, salt and pepper.
In a separate bowl, whisk buttermilk and egg together.
Cut chicken into small tenders and toss them, one piece at a time in the buttermilk mixture then in the flour mixture. Coat chicken well.
Heat a large pan over medium heat with frying oil. Fry chicken on each side until cooked through and golden brown.
Serve with pancakes.
Hot Sauce
In a small bowl, mix red pepper flakes, maple syrup and sriracha sauce. Microwave on medium until warm. Serve on pancakes.
Notes
If desired, you can replace the red pepper flakes with 1 teaspoon Tabasco sauce.
Chicken thighs will also work for this recipe.
Let pancakes cool down completely before storing in an airtight container. Store chicken separately. Will keep up to 3 days.
If freezing, wrap pancakes and chicken separately, and freeze in an airtight container for up to 3 months. Chicken will lose its quality slightly when frozen.
To keep pancakes warm while you cook the chicken (or the chicken warm, if you want to do that first), place cooked pancakes on a wire baking rack placed on top of a sheet pan in a warm oven (175-200ºF). This will keep them warm and crispy while you finish cooking the rest.