Pancake Battered Chicken Nuggets
.Pancake battered chicken nuggets are an easy, delicious take on the kid friendly classic. Your family will be begging for these constantly and because they are so easy to make, you’ll be happy to indulge them!
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Even though my boys are older now, we are still in a phase where chicken nuggets are their own food group.
Though their palates have expanded slightly, if I’m ever stuck for a dinner idea that I know will feed my crew without complaints I know I can’t go wrong with a good nugget.
While you could hit the drive through or heat up the frozen kind, it’s super easy to make your own right at home.
And so much more delicious.
This version features tender chunks of chicken breast coated in a sweet and savory pancake batter.
So easy and so yummy!
Ingredients
To make these, you only need a handful of ingredients including:
- Chicken– Chicken breasts, trimmed of fat and cut into 1.5 inch chunks.
- Pancake mix– We always use Krusteaz brand for this batter but you can use your favorite variety.
- Spices– Salt, pepper, cayenne pepper, smoked paprika, and garlic powder
- Buttermilk– Don’t have buttermilk? Make your own by adding a teaspoon of vinegar or lemon juice to enough milk to make a cup.
- Water
- Canola oil– Don’t have canola oil? Use peanut oil or vegetable oil.
How to Make Pancake Battered Chicken Nuggets on the Stove
To make these, liberally season the chunks of chicken with salt and pepper and set them aside.
Then whisk the pancake mix and seasonings together in a large mixing bowl.
Whisk in the buttermilk until it is just incorporated.
Then slowly whisk in the water 1/4 cup at a time until the batter doesn’t have any lumps.
Add the chicken to the prepared batter and give it a good toss to coat it.
Then heat the oil in a large heavy bottomed pot or Dutch oven over medium-high heat.
Once the oil is hot and shimmers, use tongs to transfer pieces of the battered chicken to the hot oil.
For best results only add 5-6 pieces at a time.
Reduce the heat to medium low, and fry the chicken for 3 minutes flipping halfway through.
Using a slotted spoon remove the chicken from the hot oil and carefully transfer it to a waiting, paper towel lined plate.
Repeat until all the chicken is fried.
Serve warm with a drizzle of maple syrup and a sprinkle of crisp, crumbled bacon.
How to Air Fry Pancake Battered Chicken Nuggets
If you want, you can make these nuggets in the air fryer.
To do it, follow the directions above.
Once the chicken is battered, spray the basket with non stick spray really well.
Set temperature to 165 degrees and cook for 8-10 minutes.
Test for internal temp before serving.
How can I tell my chicken nuggets are cooked through?
Not sure the chicken is actually cooked through?
Check for an internal temp of 165 degrees F with a meat thermometer.
Do not check the chicken until it’s been transferred out of the hot oil.
Can I make these ahead of time?
I recommend making these the day you want to serve them.
The pancake crust will get a tad soggy in the fridge.
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the air fryer or a hot oven until warmed through.
Tips and Tricks
- You can use a sharp knife to trim your chicken of fat and then chunk it, but I find sharp kitchen sheers work best and quickest.
- We always use the Krusteaz brand of pancake mix for the batter.
- I recommend shaking some of the excess batter off of the chicken pieces before frying by tapping the tongs against the side of the bowl a few times.
- Make sure your chicken is all roughly the same size so it cooks evenly.
- Don’t overcrowd the fryer or the air fryer when cooking.
Other Chicken Nugget Recipes
Pancake battered chicken nuggets are a favorite way to combine sweet breakfast flavors with the classic kid favorite. Make them and enjoy!
Looking for other chicken nugget recipes? Try these:
- Homemade Chicken Nuggets
- Doritos Crusted Chicken Tenders
- Copycat KFC Famous Bowls
- Chicken & Waffle Sliders
- Barbecue Potato Chip Chicken
If you’ve tried these PANCAKE BATTERED CHICKEN NUGGETS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pancake Battered Chicken Nuggets
Ingredients
- 1 1/2 lbs chicken breasts roughly two large ones, cut into 1 1/2-2" chunks
- salt & pepper
- 2 cups pancake mix
- 1/8 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 cup buttermilk
- 1/2 cup water divided
- 4 cups canola oil for frying
Instructions
- Liberally season the chicken chunks with salt & pepper. Set aside.
- To a large mixing bowl, add the pancake mix & remaining seasonings. Whisk together until evenly combined.
- Pour the buttermilk into the bowl and whisk again, just until incorporated. Add the water 1/4 cup at a time, whisking with each addition, until evenly incorporated and the batter's lump free.
- Add the chicken to the pancake batter, and toss to coat- you want a nice, even thick coat. Set the bowl aside.
- Add the oil to a large heavy bottomed pot or Dutch oven, and heat over medium-high heat.
- Once hot (the oil will be shimmery) use tongs to grab pieces of the battered chicken (gently knocking the tongs on the side of the bowl 2-3 times to dislodge excess batter, and then transfer to the hot oil. For best results only add 5-6 pieces at a time.
- Reduce the heat to medium low, and fry the chicken for 3 minutes flipping half way through. Using a slotted spoon, remove the chicken from the hot oil and carefully transfer it to a waiting plate lined with paper towels.
- Working in batches, repeat until all the chicken is fried. Make sure it's all been able to drain off excess grease on layers of paper towels.
- Serve the pancake battered chicken warm with a drizzle of maple syrup and a sprinkle of crisp, crumbled bacon.
Notes
- You can use a sharp knife to trim your chicken of fat and then chunk it, but I find sharp kitchen sheers work best and quickest.
- We always use the Krusteaz brand of pancake mix for the batter.
- I recommend shaking some of the excess batter off of the chicken pieces before frying by tapping the tongs against the side of the bowl a few times.
- Make sure your chicken is all roughly the same size so it cooks evenly.
- Don't overcrowd the fryer or the air fryer when cooking.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
I used Kodiak cakes flapjack mix buttermilk style. I used an electric skillet. They were so tender/melt in your mouth, and the flavor was nice with the added cayenne and smoked paprika. These will be a hit with my grandkids. Thanks a bunch!