Description
Crispy fried chicken paired with warm, fluffy pancakes and drizzled with honey creates a perfect balance of savory and sweet flavors. This comforting dish is ideal for brunch or a satisfying dinner.
Ingredients
4 1/2 cups baking mix
1 tsp pepper
3 lb boneless skinless chicken breast, cut into 1-inch pieces
1 1/2 cups vegetable oil
48 Eggo Buttermilk Pancakes
3 cups skim milk
1 1/2 cups honey
chives, optional
Instructions
- In a shallow dish, mix the baking mix and pepper.
- Dip each piece of chicken into the milk, coating fully, then roll in the baking mix mixture until evenly coated.
- Heat vegetable oil in a skillet over medium heat. Fry the chicken pieces for 4 to 6 minutes, turning occasionally, until golden brown and cooked through to 165°F.
- While the chicken cooks, prepare the pancakes according to package instructions.
- To serve, place three pieces of chicken on each pancake, drizzle with honey, and garnish with chives if desired.
Notes
For extra flavor, add spicy seasoning to the coating mixture.
Buttermilk can be used instead of skim milk for richer taste.
Maple syrup can replace honey for a different sweetness.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat chicken in an oven or air fryer to maintain crispiness.
Keep cooked chicken on a wire rack to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg
