Memorial Day Sale Extended - Only at BlackstoneProducts.com
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4
5 minutes
20 minutes
6 eggs
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.
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.
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.
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.
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.
Assemble the McGriddle: Start with a pancake, add the glazed chicken, top with a fried egg, and finish with another pancake.
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