fried chicken

The Best Blueberry Pancake and Fried Chicken Recipe

Chicken and waffles might be a great combination but have you tried blueberry pancakes and fried chicken? Well, say hello to your new favorite brunch special. This irresistible recipe combines the classic sweetness of fluffy blueberry pancakes with the savory and crispy crunch of fried chicken for a taste sensation that’s simply out of this world. With the perfect balance of sweet and savory flavors, this recipe is perfect for any occasion, from a lazy weekend breakfast to a special brunch celebration. Whether you’re a seasoned cook or just starting out in the kitchen, this Blueberry Pancake and Fried Chicken recipe is a must-try that’s sure to become a new favorite in your household.

INGREDIENTS 

Fried Chicken

  • 1 pack of boneless skinless chicken thighs
  • 2 cups all-purpose flour
  • 1 tbsp salt
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tbsp chicken bouillon
  • 2 – 3 eggs
  • 1/4 C brown sugar

Blueberry Pancake

  • 2 C all-purpose flour
  • 1/4 C granulated sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 C milk,
  • 1/4 C butter
  • 2 tsp pure vanilla extract
  • 1 large egg
  • Blueberries

INSTRUCTIONS 

  1. Seasoning chicken thighs with salt, chicken bouillon, red pepper flakes, and garlic powder.
  2. In a large bowl combine flour and brown sugar together.
  3. Dip the chicken (one at a time) into the eggs first and then flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  4. Heat olive oil in a large deep skillet over medium-high heat and fry the chicken a few pieces at a time. Fry the chicken on both sides until it’s golden on both sides and has cooked through.
  5. Transfer the chicken to a baking sheet pan and bake at 350°F for 10 minutes.
  6. Time to make your pancake mix while the chicken’s in the oven. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together. 
  7. In a separate bowl, mix the milk, cooled melted butter, vanilla, and egg together. Whisk the wet mixture together.
  8. Slowly pour the wet mixture into the dry mixture, fold together and add in blueberry. Continue to fold until it’s smooth.
  9. Slight grease a nonstick pan or griddle with melted butter and heat the pan over low-medium heat. Pour ¼ cup of the pancake batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  10. Cook the pancakes on both sides until golden. Repeat with the remaining batter.
  11. Serve up the pancakes with the fried chicken. Pour syrup over the finished dish and enjoy it.
  12. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

The Best Buttermilk Fried Chicken

Buttermilk fried chicken is a classic Southern dish that has been enjoyed for generations. The dish consists of chicken pieces that are coated in a buttermilk marinade, dredged in a seasoned flour mixture, and then deep-fried until crispy and golden brown.

The buttermilk marinade is an essential part of the recipe, as it helps to tenderize the chicken and infuse it with flavor. The marinade typically consists of buttermilk, which is a tangy, acidic dairy product, along with various seasonings such as garlic powder, onion powder, paprika, cayenne pepper, and salt. The chicken is then soaked in the marinade for several hours, or even overnight, to ensure that it is fully flavored and tender.

Once the chicken has marinated, it is dredged in a seasoned flour mixture, which typically includes all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. The chicken is then deep-fried in hot oil until it is crispy and golden brown on the outside and cooked through on the inside.

Buttermilk fried chicken can be served in a variety of ways. It is often served with classic Southern sides such as mashed potatoes, macaroni and cheese, collard greens, and cornbread. It can also be served on a sandwich or in a salad.

Overall, buttermilk fried chicken is a delicious and comforting dish that is beloved by many. Its crispy exterior and tender, flavorful interior make it a perfect choice for a family dinner or a backyard barbecue.

Ingredients

  • 1 pack of boneless skinless chicken thighs
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp chicken bouillon
  • 1/4 cup Honey

Ingredients

  1. In a large bowl combine buttermilk and honey together. Add chicken thighs, cover and marinate for 1 – 2 hours or up overnight
  2. In a large bowl combine flour, cornstarch, chicken bouillon, peppers, salt, and garlic powder together.
  3. Heat 1-inch olive oil in a large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F.
  4. Move one chicken at a time from marinade and dip the chicken into the flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  5. Fry chicken a few pieces at a time so the oil doesn’t cool down. Turn chicken on both sides to brown evenly and remove when golden and cooked through.
  6. Transfer the chicken to a rack and or paper towel.
  7. Coat the chicken with honey and bake at 350°F for 10 minutes.
  8. Arrange the chicken on a serving platter and Enjoy. Don’t forget to hashtag, #dinnerwithtayo.