Crispy Fried Chicken
Pancake mix is not just for breakfast, and that was proven when Aunt Jemima decided to whip up a batch of fried chicken using pancake mix. Use the buttermilk-flavored mix and tell guests they’re getting buttermilk-battered fried chicken for a meal they would swear you took you all day to make.
Recipe courtesy of Aunt Jemima
- 2 1/2 3-pound cut-up chicken (about 8 pieces)
- 1 Cup pancake and waffle mix, such as Aunt Jemima Original, Buttermilk Original, Complete or Buttermilk Complete
- 1/4 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 4 to 5 Cups vegetable oil or vegetable shortening
Rinse chicken pieces well and pat dry. Combine pancake mix, salt, and pepper in large bowl. Coat chicken well with dry mixture, shaking off any excess mix. Heat oil in a deep-fat fryer or large deep skillet to 375 degrees F. Fry 3–4 pieces at a time in hot oil about 10–15 minutes or until golden brown and internal temperature is 165 degrees F. Drain chicken on wire cooling rack or paper towel.