Nashville Hot Chicken McGriddle

Directions

1. 1

   Prepare the pancake batter as directed on the mix. Set aside. Preheat the griddle over medium heat and lightly oil it. Pour small rounds of pancake batter, about 3-4 inches in diameter, onto the griddle. For syrup pockets, drizzle maple syrup onto each pancake before flipping. Cook until golden on both sides, then set aside.

2. 2

   Mix the flour, Hot Dirty Bird seasoning, smoked paprika, garlic powder, and black pepper in a bowl. Beat the eggs in a separate bowl. Dredge the chicken in the flour mixture, then egg, and again in the flour mixture for a double coating.

3. 3

   Heat a shallow pan with vegetable oil on the griddle to 350°F. Fry the breaded chicken until golden and cooked through, about 5-6 minutes per side. Set on paper towels and reserve ¼ cup hot oil.

4. 4

   Crack eggs onto the griddle and cook sunny-side up or to your preferred doneness. Flip the eggs to cook both sides for a classic finish. Season with salt and pepper.

5. 5

   Combine Nashville hot seasoning, honey, Frank’s hot sauce, brown sugar, maple syrup, and reserved oil. Whisk until smooth. Dip or brush the fried chicken with the hot sauce.

6. 6

   Assemble the McGriddle: Start with a pancake, add the glazed chicken, top with a fried egg, and finish with another pancake.