Pancake Battered Chicken is a delightful fusion of sweet and savory flavors, perfect for brunch or as a fun appetizer. The pancake batter creates a golden, crispy coating that pairs wonderfully with two dipping sauces: a tangy honey mustard and an Asian-inspired hoisin blend. This recipe is quick, easy, and absolutely addictive, making it a crowd-pleaser for any occasion.
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Sprinkle the chicken cubes with salt and pepper.
Combine the pancake mix with water in a bowl to create a smooth batter.
Heat the sunflower oil in a deep pan or fryer to 350°F.
Dip the chicken cubes into the pancake batter, ensuring they are fully coated.
Fry the coated chicken pieces for one to two minutes, or until golden brown.
Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Mix the spicy mustard and honey together in a small bowl.
In another bowl, mix the hoisin sauce, sesame oil, and Worcestershire sauce.
Sprinkle the fried chicken with fresh parsley.
Serve the chicken hot with both dipping sauces on the side.
Ensure the oil is at the correct temperature (350°F) to achieve a crispy and golden coating.
Trim any unwanted parts from the chicken to improve texture and flavor.
Experiment with additional dipping sauces to find your favorite pairing.
Serve immediately after frying for the best texture and flavor.
Can I use a different pancake mix?
Yes, you can use any pancake mix, but a buttermilk-based mix like Krusteaz Protein Buttermilk Pancake mix works best for a fluffy and flavorful coating.
What other dipping sauces can I try?
You can try ranch dressing, barbecue sauce, or even a spicy sriracha mayo for variety.
Can I bake the chicken instead of frying?
Frying is recommended for the best texture, but you can bake the chicken at 400°F until golden and cooked through, though the coating may not be as crispy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Can I use a different type of oil for frying?
Yes, you can use oils with a high smoke point like canola or vegetable oil instead of sunflower oil.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
