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Chicken and Pancakes


For the pancakes:

2 cups flour

4 teaspoons baking powder

¼ cup sugar

¼ teaspoon baking soda

½ teaspoon salt

1 egg

1¾ cup milk

2 teaspoons vanilla extract

¼ cup butter

For the chicken:

4 large chicken breasts

2 cups flour

2 tablespoons black pepper

tablespoons granulated garlic

1 tablespoon paprika

1 tablespoon granulated onion

1 tablespoon cayenne pepper

3 cups buttermilk

Oil for frying


Make the pancake:

Grease and preheat skillet. Whisk all ingredients into a bowl until there are no clumps. Scoop 3 ounces and pour onto skillet. Cook for 3 minutes per side, or until golden.

Make the chicken:

Butterfly chicken breasts. Mix dry ingredients. Heat oil to 350 degrees. Dip chicken in buttermilk, then coat in breading. Deep fry chicken until golden brown and the inside temp is at least 165 degrees.


Serve chicken on top of pancakes and finish with syrup and butter.

Print Recipe