Pancake Batter Fried Chicken

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!