Ingredients
4
4 servings
- •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
Instructions
- 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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