We’ve got your next hangover meal covered. Introducing the buttermilk fried chicken thicc (or American – whatever) pancake stack with lashings of maple syrup and a fried egg.

(This recipe serves four people. FYI.)


500g chicken breast
600ml buttermilk
130g plain flour
Half tbsp salt
Half tbsp pepper
2 tbsps cinnamon

180g self-raising flour
1 tbsp baking powder
2 eggs
300ml whole milk
A little olive oil

1 egg
A few chopped chives

How to:

1. Soak the chicken (I bought mini fillets to quicken up the frying process. You could just buy regular and chop them up if you wish.) in the buttermilk for an hour in the fridge – covered with cling film.
2. Make your pancake mixture. Crack your eggs into the milk and beat lightly. Add the sieved baking powder and self-raising flour bit by bit, whisking as you go. You want the mixture to be fairly thick, so add more flour or milk if you feel yours needs adjusting. Cover with cling film and leave in the fridge until needed.
3. Pre-heat your fryer/whatever equipment you are using to fry your chicken in. I have been known to use a wok myself.
4. Mix together the plain flour, cinnamon and salt & pepper on a plate. Coat the chicken piece covered in buttermilk in this mixture, then put to one side.
5. Fry the chicken. The timings for this will be according to your method of frying. I used a deep fat fryer which unfortunately only went up to 190 degrees, so I fried for eight minutes. In an ideal world, my fryer would go up to 360 and I’d be a millionaire.
6. As the chicken cooks, ladle your pancake mixture into a frying pan with a little olive oil in for approximately three minutes on each side – but judge accordingly.
7. Fry your egg in a separate frying pan with a little olive oil.
8. Stack the thicc pancakes with fried chicken, then douse with maple syrup. Top with an egg and chopped chives.
9. Serve and enjoy.


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