Chicken and Pancakes Recipe

If you’re craving a savory-sweet twist on a classic brunch, you have to try Chicken and Pancakes. This recipe pairs juicy, crispy-coated chicken bites with fluffy buttermilk pancakes, all drizzled with golden honey. It’s pure comfort food magic that’s both playful and deeply satisfying!

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Ingredients You’ll Need

One of the things I adore about Chicken and Pancakes is how simple and straightforward the ingredient list is—nothing fancy, just a handful of kitchen staples that each play a crucial part in nailing those perfect layers of flavor and texture. Every item here counts!

• Baking Mix (like Bisquick): The star of our crispy coating, it gives the chicken that crunchy, flavorful shell and keeps prep super simple.
• Black Pepper: A touch of warmth and spice to enhance that classic savory flavor in every bite.
• Boneless Skinless Chicken Breast: Cut into bite-sized pieces for quick and even frying, they stay juicy inside the golden crust.
• Vegetable Oil: Neutral in flavor and perfect for pan-frying the chicken until it’s gorgeously crisp.
• Kellogg’s Eggo Buttermilk Pancakes: Fluffy, tender, and ready in no time—these make building your Chicken and Pancakes stack a breeze.
• Skim Milk: Helps the coating adhere beautifully and keeps the chicken moist.
• Honey: A luscious drizzle for that sweet-savory finish everyone loves.
• Chives (optional): For a fresh, zippy garnish that adds a pop of color and mild oniony flavor.

Variations

The beauty of Chicken and Pancakes is how endlessly customizable it is. You can easily swap out ingredients or adjust the flavors to fit your dietary needs or most tempting cravings—get creative and make it your own!

• Spicy Kick: Add cayenne or smoked paprika to the baking mix for a little heat in your chicken coating.
• Gluten-Free: Use a gluten-free baking mix and gluten-free pancakes so everyone can dig in without worry.
• Different Pancakes: Try whole wheat, blueberry, or even protein pancakes for a fun flavor twist.
• Savory Sauce Swap: Swap the honey for a drizzle of maple syrup, spicy hot honey, or a whisper of sriracha for unexpected flair.

How to Make Chicken and Pancakes

Step 1: Mix the Chicken Coating

Start by stirring together your baking mix and black pepper in a shallow dish. This blend becomes the light, crispy breading for the chicken and takes just a minute to mix up—simple but oh-so-important for that fried flavor we love.

Step 2: Dip and Coat the Chicken

Take your chicken pieces and dip them in the milk, coating thoroughly. Then immediately roll each piece in the baking mix-pepper mixture, gently pressing to ensure an even, light layer of crunch on all sides.

Step 3: Pan-Fry the Chicken

Heat vegetable oil in a nonstick skillet over medium heat. Add your coated chicken pieces and cook for 4–6 minutes, turning as needed, until the breading is golden brown and the chicken is fully cooked (juicy and 165°F inside). Work in batches if necessary to avoid crowding!

Step 4: Prepare Your Pancakes

While the chicken cooks, make your Eggo Buttermilk Pancakes according to the package directions. They’ll be warm, fluffy, and ready to become the base of your Chicken and Pancakes stack.

Step 5: Assemble and Finish

To serve, place three juicy chicken pieces on each pancake, then drizzle generously with honey. For a final flourish, sprinkle with chives if desired. Serve immediately and watch them disappear!

How to Serve Chicken and Pancakes

Garnishes

I love topping Chicken and Pancakes with a generous drizzle of honey and a scattering of fresh chives. The honey brings out the savory flavors, while chives add a pop of color and a gentle oniony note—totally optional, but absolutely lovely!

Side Dishes

Pair your dish with a light fruit salad for freshness or some crispy roasted potatoes for extra heartiness. A side of tangy coleslaw works wonders to balance the sweet and savory flavors on your plate.

Creative Ways to Present

Stack mini pancakes on a platter with chicken bites on top for brunch parties, or serve on skewers like savory-sweet kabobs! For a dramatic effect, layer everything tall and finish with an extra drizzle of warm honey right at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Pancakes should be stored separately in airtight containers in the fridge. The chicken will keep its best texture for 2–3 days, while the pancakes remain soft and ready for a quick reheat.

Freezing

Both the chicken and pancakes freeze well! Let everything cool completely, then freeze in single layers with parchment between. Store in freezer bags or containers for up to two months.

Reheating

For best results, reheat chicken in a 375°F oven or air fryer until hot and crispy again. Pancakes can be warmed in the toaster or microwave—then assemble and finish with fresh honey!

FAQs

Final Thoughts

If you’re looking for a dish that’s playful, hearty, and positively crowd-pleasing, give Chicken and Pancakes a whirl. It holds a special place in my brunch rotation, and I hope it earns a spot in yours—there’s just nothing quite like seeing those plates come back clean!

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