Fried Chicken & Pancakes

I first had a version of this dish in Montreal—crispy fried chicken over waffles with bourbon maple syrup and crumbled feta. I just love the flavor profile of the feta with the maple syrup and I had to recreate it with pancakes.

It’s rich, bold, and unexpectedly balanced—a full-flavored meal that works for a late breakfast, or even a cozy dinner. If you’re ever trying to impress someone or host with a twist, this is the recipe to pull out. And if you only try one of my pancake recipes… let it be this one!

Crispy Fried Chicken Recipe:

You’ll Need:

• Chicken (thighs or breast—whatever you prefer)

• Juice of 1 lemon + a splash of vinegar

• Water to rinse

For Seasoning the Chicken:

• Onion powder

• Garlic powder

• Paprika

• All-purpose seasoning

• Black pepper

• Dried parsley

For Seasoning the Flour:

• 1.5 cups all-purpose flour

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp all-purpose seasoning

• ½ tsp black pepper

• Optional: a pinch of cayenne for heat

Instructions:

1. Clean the Chicken:
   Rinse your chicken in a mixture of lemon juice, vinegar, and water to cut any rawness. Let it sit for a few minutes, then rinse and pat dry.

2. Season Thoroughly:
   Coat your chicken with the dry seasonings—about 2 tablespoons each. Make sure every piece is well-covered and massaged with flavor. Let it marinate for at least 30 minutes (overnight is even better).

3. Season the Flour:
   In a bowl or bag, mix your flour with a light layer of the same seasonings. Don’t skip this step—seasoned flour = flavorful crust.

4. Dredge + Rest:
   Coat each piece of chicken in the seasoned flour and let it rest for 10–15 minutes before frying. This helps the breading stick and get extra crispy.

5. Fry Until Golden:
   Heat oil in a deep pan to about 350°F or use an airfryer. Fry the chicken in batches until golden brown and fully cooked (about 10–14 minutes depending on the size).

6. Drain + Sprinkle:
   Let the chicken rest on a wire rack or paper towels. Sprinkle with a little extra parsley or flaky salt, if you’d like.

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Buttermilk Pancakes Recipe:

(Makes 6)

• 1 cup flour

• 1.5 tbsp brown sugar

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 3/4 cups milk

• 1/4 cup lemon juice

• 1 egg

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

DIRECTIONS:

prep your dry ingredients:

1. Whisk together flour, sugar, baking powder, baking soda & salt in a bowl.

Then prep your wet ingredients:

1. Melt butter & set aside to cool.

2. Make your buttermilk. You can buy ready made at the store but to honor the from-scratch vibes, just make your own (which just adds to the freshness of the pancakes)! In a separate bowl, add milk & lemon juice& set aside.

3. In a separate bowl, beat the eggs.

4. Add eggs, vanilla, & melted butter to buttermilk & combine with a whisk.

Now it's time to combine your wet & dry ingredients:

1. Slowly pour the buttermilk mixture into the dry mixture while folding gently. Do not mix the batter completely smooth. Your batter should look lumpy w/ a few flour clusters.

2. Heat your griddle to 300-350 degrees and coat with salted butter.

3. Using a 1/4 measuring cup, scoop up your batter and pour it onto the griddle.

4. Cook each side until golden brown (about 3 minutes each)

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Serve with:

• Buttermilk pancakes + maple syrup or hot honey drizzle

• Feta sprinkled on top

• Green onions or chives for garnish

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