Pancake Batter Fried Chicken

• chicken breast1 ½ pound
• kosher salt2 teaspoon
• freshly ground black pepper1 teaspoon
• dry pancake mix2 cup
• cayenne⅛ teaspoon
• paprika1 teaspoon
• garlic powder1 teaspoon
• buttermilk1 cup
• water½ cup
• vegetable oil4 cup
• dijon mustard1 cup
• maple syrup¾ cup
• vegetable oil2 tablespoon
• kosher salt½ teaspoon
• black pepper½ teaspoon

Instructions

1. 1

   In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper.

2. 2

   Set aside while you make the batter.

3. 3

   In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder.

4. 4

   Add the buttermilk and ⅓ of the water and whisk to incorporate.

5. 5

   Add the remaining water, ⅓ at a time, and whisk until no lumps remain.

6. 6

   Add the chicken to the batter and toss to coat completely.

7. 7

   Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C).

8. 8

   Set a wire rack inside a baking sheet and place nearby.

9. 9

   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).

10. 10

    Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.

11. 11

    Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.

12. 12

    Serve the chicken bites warm with the sauce alongside for dipping.

13. 13

    Enjoy!