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!
Servings: 8
Calories: 683kcal
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
Calories: 683kcal | Carbohydrates: 11g | Protein: 22g | Fat: 62g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 295mg | Potassium: 431mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg