Inspired by the classic chicken and waffles I enjoyed at Dean & DeLuca Cafe last week, I couldn’t resist recreating it at home—this time with pancakes for a cozy brunch twist. Same comforting flavors, just a slightly softer, fluffier partner to that crispy chicken.
The Chicken (the real star!)
Debone 3 pieces of chicken thighs and marinate for at least an hour—or better yet, overnight—for deeper flavor in a mixture of:
- ¾ cup sour cream
- ¼ cup milk
- 1 tsp paprika
- 1 tsp pepper
- ½ tsp each of salt, onion powder, and garlic powder
Before frying, dredge the chicken in:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp paprika
- 1 tsp pepper
- ½ tsp each of salt, onion powder, and garlic powder
Let the coated chicken rest for about an hour—this little step makes a difference, helping the crust cling better and fry up beautifully crisp.
Deep fry, turning occasionally, until golden brown and irresistibly crunchy. Drain on a wire rack to keep that crispiness intact.
Fried chicken draining
Pancakes (or waffles, if you prefer)
Use your family’s favorite recipe—the one that already brings smiles to the table. After all, this dish is as much about comfort as it is about flavor.
To serve
Stack your warm pancakes, top with that crispy chicken, and if you’re feeling indulgent, a drizzle of maple syrup ties everything together in the most delightful way.
A simple dish, but one that feels like a little celebration on a plate.
