Buttermilk Fried Chicken and Cornmeal Pancakes is a fun play on fried chicken and waffles and man is it a winner winner. The cornmeal pancakes are light with a little sweetness and texture. Perfect to stand up to this delicious crunchy chicken.
This is a super easy recipe for fried chicken; buttermilk, hot sauce, and flour. That’s it. For this kind of recipe I like using boneless and skinless chicken thighs. Nobody likes sifting through bones when eating breakfast.
An easy hack for quick cleanup when frying is to dredge everything is resealable plastic bags. It’s easy to throw everything away when you’re done than having to deal with a bunch of sticky gooey dredging dishes. In most of my recipes you’ll see that I use plastic bags for dredging because I absolutely hate the aftermath of the dredge.
A candy/frying thermometer is key, it’s a cheap investment that’ll save you from uneven frying. Trust me on this, the next time you’re at the store, pick one up. You can usually find one in the utility/home aisle of your grocery store.
You can serve this with maple syrup, butter, hot sauce and honey. Take your pick because it’s all good.
This is a total brunch dish so pour yourself a mimosa, you earned it.
All the syrup and all the hot sauce is necessary.
Buttermilk Fried Chicken and Cornmeal Pancakes
When frying I love using my cast iron skillet, and always use a frying thermometer to ensure even frying. Serve with plenty of maple syrup or honey and extra hot sauce.
Ingredients
- 4 whole Boneless Skinless Chicken Thighs
- 1 cup Buttermilk
- 2 tablespoons Hot Sauce {I used Cholula, but use your favorite here}
- 2 cups Flour
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 2 cups Canola Oil
- For Cornmeal Pancakes
- 1 cup Cornmeal {I used Bob's Red Mill Cornmeal}
- 1 cup Boiling Water
- 1 1/3 cup Buttermilk
- 2 whole Eggs
- 2 teaspoons Honey
- 1/4 cup Butter, melted
- 1 1/4 cup All Purpose Flour
- 1 tablespoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- Nonstick Cooking Spray, for cooking
Directions
- Step 1 In a resealable plastic bag add chicken thighs, buttermilk, and hot sauce. Seal and place in the fridge for marinate for 20 minutes. You could also do an overnight marinade in the fridge if you have the time.
- Step 2 In another resealable plastic bag add the flour, kosher salt, ground black pepper, and smoked paprika.
- Step 3 Add canola oil to a heavy bottomed pot or cast iron. Heat to 350 degrees F.
- Step 4 Have everything ready for frying before you start. Line a sheet pan with a rack and preheat your oven to warm setting or 200 degrees F.
- Step 5 Work in batches, use tongs to remove chicken from marinade and place in plastic bag with flour mixture. Seal and shake to coat chicken. Use tongs to remove chicken and shake excess flour off. Fry in preheated oil, 3-4 minutes per side until golden brown and crispy. Remove to the rack lined sheet pan. Repeat until all chicken is fried. Place sheet pan in warm oven while you make the pancakes.
- Step 6 In a large mixing bowl pour boiling water over cornmeal. Whisk until thickened and slowly drizzle in buttermilk. Add eggs, honey, and melted butter, whisk to combine. Whisk in flour, baking powder, baking soda, and kosher salt. Preheat a griddle or large nonstick pan to medium high heat. Use a 1/2 cup measuring cup to make each pancake. Cook 2 minutes per side.
- Step 7 Remove to a plate and serve immediately with fried chicken. Serve with plenty of maple syrup, honey and hot sauce. Enjoy!
Savor and Enjoy!
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