This pancake battered fried chicken might be one of my favorite fried chicken hacks yet. Instead of pulling out a bunch of different flours to make a homemade dredge, I grabbed pancake mix straight from the pantry and used it to make some of the crispiest, flakiest fried chicken I’ve ever had.
And when I say crispy, I mean crispy.
The pancake mix creates this light, crunchy coating that gets beautifully golden as it fries without feeling overly thick or doughy. I used chicken wing flats for this recipe, but after tasting them, I immediately started thinking about how good this would be with chicken tenders too.
This is definitely one of those recipes you make when you want really good fried chicken without overcomplicating the process.
Why Pancake Mix Works for Fried Chicken
Pancake mix already contains many of the ingredients you would normally combine to make a fried chicken coating, including flour and leavening agents. That leavening is part of what gives the chicken such a light, crisp texture once it hits the hot oil.
For this recipe, I use the pancake mix two ways.
First, I combine pancake mix with water to make a thin wet batter. The seasoned chicken gets dipped into that first. Then it goes directly into seasoned dry pancake mix for the final coating.
Once fried, you get all these little flaky, crunchy pieces on the outside while the chicken stays juicy inside.
The one major difference between frying chicken with pancake mix and regular flour is how quickly it browns. Pancake mix contains sugar, so you have to pay attention to your oil temperature. This is not the chicken you drop into the skillet and forget about for several minutes.
She’s going to brown.
What Kind of Pancake Mix Should You Use?
You can use pretty much any pancake mix you already have in your pantry. I happened to use pancake mix from Phoenicia diner in upstate New York, but you absolutely do not need a specialty mix to make this recipe. I specifically show the Krusteaz mix because that is what I use on a regular basis, so much so that it was finished.
I would stick with an original or buttermilk pancake mix for the best savory flavor.
I would probably stay away from sweeter varieties like maple, sweet cream or flavored pancake mixes. Those will not only change the flavor of your chicken, but the additional sugar could cause the coating to brown even faster.
The goal is to let the pancake mix act as our shortcut batter without making the chicken actually taste like pancakes.
Ingredients
For the chicken:
- 6 whole chicken wings, separated into flats and drumettes (use the 6 flats for this recipe)
- 1 teaspoon Kinder’s The Blend Seasoning
- 1 teaspoon Lawry’s Seasoned Salt
- 1/2 teaspoon smoked paprika
- Peanut oil, enough to generously coat the bottom of a 9- to 12-inch cast iron skillet for shallow frying
For the wet pancake batter:
- 1/2 cup original or buttermilk pancake mix
- 1/2 cup water, plus more as needed to thin
For the dry dredge:
- 1/2 to 1 cup original or buttermilk pancake mix, depending on the size of your wings
- 1/2 teaspoon Kinder’s The Blend Seasoning
- 1/2 teaspoon Lawry’s Seasoned Salt
- 1/2 teaspoon smoked paprika
The Secret Is Controlling Your Heat
If there’s one thing you need to know before making pancake battered fried chicken, it’s this: watch your oil temperature.
Pancake mix isn’t the same as plain flour. There is sugar in the mix, which means your coating can go from beautifully golden to very dark surprisingly quickly.
I found myself playing with the heat more than I normally would when frying chicken. I would turn it down when the coating started getting dark, flip the chicken, let everything cook for a little while, then adjust again as needed.
Don’t rely on color alone to tell you whether the chicken is finished. The coating may look completely done while the chicken near the bone still needs more time. That’s why a meat thermometer is especially helpful here.
What Does Pancake Battered Fried Chicken Taste Like?
The first thing I noticed wasn’t actually the flavor. It was the texture.
This was some of the crispiest chicken I done ever had.
The coating is flaky, crunchy and crispy, but somehow still feels light. It doesn’t have that heavy, doughy coating that you can sometimes get with battered fried chicken.
And as long as you use an original or buttermilk pancake mix, the chicken doesn’t come out tasting like breakfast. Once the mix is seasoned and fried, it really just becomes a ridiculously good crispy coating.
You could absolutely experiment with different flour combinations and create your own homemade fried chicken dredge from scratch, but for a quick pantry hack?
Pancake mix is definitely gonna see me again.
Can I Make This With Chicken Tenders?
Absolutely, and honestly, chicken tenders might be what I try next.
Follow the exact same wet batter and dry dredging process, but adjust your frying time because boneless tenders will cook much faster than bone-in wings.
You could also try this method with boneless chicken thighs or chicken breast cut into smaller strips. No matter which cut you use, rely on internal temperature rather than frying time alone to determine when the chicken is finished.
Tips for the Crispiest Pancake Battered Fried Chicken
- Pat your chicken completely dry. Excess moisture makes it harder for your coating to stick.
- Keep the wet batter thin. A heavy pancake-like batter will create a thicker coating. You want just enough to help the dry dredge stick.
- Season every layer. Seasoning both the chicken and dry dredge gives you flavor throughout.
- Let the coated chicken rest before frying. This gives the coating time to adhere.
- Start your oil around 325°F. The sugar in pancake mix causes the coating to brown quickly.
- Adjust the heat as you fry. Don’t be afraid to lower the burner if the chicken is developing color too quickly.
- Turn the chicken more frequently. This helps you get an even golden-brown coating without burning it.
- Use a meat thermometer. The coating can look done before the meat around the bone has finished cooking.
- Rest the chicken on a wire rack. This keeps air circulating around the coating so it stays crispy instead of steaming.
What to Serve With Pancake Battered Fried Chicken
These wings are good enough to eat straight off the rack, but they’d be so good with mac and cheese, collard greens, potato salad, cornbread, coleslaw or even waffles if you want to lean into the chicken-and-waffles moment.
You could also serve them as an appetizer with hot honey, ranch, honey mustard or your favorite dipping sauce.
However you serve them, the pancake mix is the star of the show. It’s such an easy pantry shortcut, and the texture genuinely surprised me.
If you have a box of pancake mix sitting in the pantry and some chicken wings in the fridge, you have to try this one.
Pancake Battered Fried Chicken
Equipment
Ingredients
For the chicken:
- 6 whole chicken wings, separated into flats and drumettes (use the 6 flats for this recipe)
- 1 teaspoon Kinder's The Blend Seasoning
- 1 teaspoon Lawry’s Seasoned Salt
- 1/2 teaspoon smoked paprika
- Peanut oil, enough to generously coat the bottom of a 9- to 12-inch cast iron skillet for shallow frying
For the wet pancake batter:
- 1/2 cup original or buttermilk pancake mix
- 1/2 cup water, plus more as needed to thin
For the dry dredge:
- 1/2 to 1 cup original or buttermilk pancake mix, depending on the size of your wings
- 1/2 teaspoon Kinder’s The Blend Seasoning
- 1/2 teaspoon Lawry’s Seasoned Salt
- 1/2 teaspoon smoked paprika
Instructions
- Pat the chicken flats completely dry with paper towels. Add them to a bowl and season with the Kinder's the blend Seasoning, Lawry's Seasoned Salt and smoked paprika. Toss well until the chicken is evenly coated.
- Add 1/2 cup pancake mix and 1/2 cup water to a shallow bowl and whisk until smooth. The mixture should be thinner than traditional pancake batter and just thick enough to lightly coat the chicken. If it feels too thick, add a small splash of water at a time until it reaches a thin, pourable consistency.
- In a separate shallow bowl, combine 1/2 to 1 cup pancake mix with the Kinder’s The Blend, Lawry’s and smoked paprika. Use closer to 1/2 cup pancake mix for smaller wings and up to 1 cup for larger wings.
- Working one piece at a time, dip the seasoned chicken into the wet pancake mixture, allowing the excess batter to drip off. Immediately transfer it to the dry pancake mixture and turn to coat, gently pressing the dry dredge onto the chicken so it adheres well.
- Place the coated chicken on a wire rack and repeat with the remaining pieces. Let the chicken rest on the rack while the oil heats. Before frying, check for any wet or bare spots and lightly press on additional dry dredge as needed.
- Add enough peanut oil to generously coat the bottom of a 9- to 12-inch cast iron skillet for shallow frying. Heat the oil over medium heat to 325°F.
- Carefully add the chicken to the hot oil without overcrowding the skillet. Fry, adjusting the heat as needed to keep the coating from browning too quickly. Because pancake mix contains sugar, the chicken will develop color faster than chicken coated in regular flour.
- Turn the chicken frequently as it cooks, about 3 to 4 times, so the coating becomes evenly golden brown without burning. If the exterior is getting too dark before the chicken is cooked through, reduce the heat and continue frying at a lower temperature.
- Continue frying until the chicken is crisp, deeply golden brown and cooked through. Check the thickest part of each wing with an instant-read thermometer, avoiding the bone. Chicken is safely cooked at 165°F; for wings that are fried harder and more well-done, continue cooking to about 175 to 180°F.
- Transfer the fried chicken to a clean wire rack and let it rest for a few minutes before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
