oven fried chicken and pancakes | stack happy
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if you’re a fan of chicken and waffles,
you need to try oven fried chicken and pancakes
It is not uncommon for me to save, print out, bookmark, or earmark 10 – 15 recipes a day. Anytime I see or hear something that sounds good, I make a note if it. I take pictures of items that look interesting at the store, or restaurants, keep a running list of recipes on my phone, and there are scraps of paper all over the kitchen with recipe ideas scribbled on them.
With this brilliant system of mine, a lot of the recipes end up missing, I lose interest in a few others, and then there are those that I use ALL the time.
These oven fried chicken strips from buns in my oven for example. The minute I saw them, I had to make them, and once I made them, we were hooked. My kids ask for them at least once a week. It is the recipe that made me an instant fan of Karly and her blog.
Karly just wrote a cookbook. A brilliant cookbook. One of my most favorite cookbooks ever. A cookbook that had BOTH of my kids reading it cover to cover. My 15 year old son sat me down to show me all of his favorites; I don’t think he has ever even glanced at a cookbook before. And why you may wonder…it is a cookbook FULL of pancakes!
Let me tell you, we are a pancake loving family; with the exception of my husband who prefers to eat his pancakes only in the morning, we could eat them all day every day. Karly’s book Stack Happy has got pancakes for everyone. Rise and shiners, healthy choices, savory cakes, and oh man, the desserts.
As the kids and I were flipping through the book, growing hungrier with every turn of the page, there they were. Karly’s famous oven fried chicken with pancakes.
If you want to make your kids REALLY happy, serve them chicken and pancakes for dinner.
- For the chicken nuggets
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups panko breadcrumbs
- 1 cup flour
- 1 egg
- 1 Tbsp milk
- 1 Tbsp hot pepper sauce
- 1 tsp salt
- 1 tsp pepper
- 8 Tbsp butter, melted
- For the pancakes
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 Tbsp maple syrup
- 1 Tbsp vegetable oil
- 1 tsp vanilla
- To make the chicken nuggets, get three shallow bowls
- add the panko to one bowl, the flour in another, and the egg, milk, and hot sauce into the third bowl
- whisk the egg, milk and hot sauce, and sprinkle the salt and pepper into the bowl with the flour
- pre-heat the oven to 375 F.
- pour the melted butter onto a rimmed baking sheet
- dip the chicken pieces into the flour, then egg, and then into the panko
- place the chicken pieces on the baking sheet in the melted butter
- bake 6 minutes, flip the pieces over, and bake another 8 minutes
- while the chicken is baking prepare the pancakes
- heat your skillet or griddle over medium heat
- combine the flour, baking powder, baking soda, salt, and cinnamon
- in a separate bowl whisk together the buttermilk, egg, maple syrup, oil, and vanilla
- stir the wet ingredients into the dry just until combined - the batter will still be lumpy
- pour a heaping tablespoon of batter onto the griddle or skillet
- cook 2 minutes, or until tiny bubbles appear on the surface
- flip, and cook until cooked through
- serve with the chicken nuggets and maple syrup for dipping
The chicken and pancakes were SO good, I made a double batch the next day.
Stella has got her eye on the chocolate chip cookie dough pancakes next; Charlie voted for the chocolate peanut butter cup pancakes. All I know is that we will be stacking happily for weeks.