PANCAKE BATTERED CHICKEN NUGGETS

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Pancake Battered Chicken Nuggets image

Move over, chicken and waffles--there's a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It's a crowd-pleasing appetizer that comes together in 30 minutes!

Provided by @MakeItYours

Number Of Ingredients 15

1 ½ lb chicken breast, cut into 2-inch (5 cm) pieces
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups dry pancake mix
⅛ teaspoon cayenne
1 teaspoon paprika
1 teaspoon garlic powder
1 cup buttermilk
½ cup water
4 cups vegetable oil, for frying
1 cup dijon mustard
¾ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
  • In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
  • Add the chicken to the batter and toss to coat completely.
  • Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
  • Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
  • Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
  • Serve the chicken bites warm with the sauce alongside for dipping.
  • Enjoy!

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