Chicken liver adobo is a rich, savory variation of classic Filipino adobo made with tender chicken, chicken livers, vinegar, garlic, peppercorns, and bay leaves. The liver gives the sauce a deeper, more robust flavor, while the vinegar keeps the dish bright and balances the richness.

In this version, the chicken is slowly braised until tender, while the liver is browned separately and added near the end so it stays tender instead of becoming dry or grainy. The sauce is reduced until it lightly coats the chicken and liver, making it especially good served over steamed rice.

If you enjoy Filipino comfort food, you may also want to try my Filipino chicken adobo, homemade beef tapa, or beef caldereta. For dessert, Maja Blanca is another classic Filipino recipe worth trying.

Chicken Liver Adobo Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon annatto seeds
• 3 pounds (1.36 kg) bone-in chicken thighs and drumsticks
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1¼ cups (300 ml) distilled white vinegar
• 1 cup (240 ml) water or low-sodium chicken broth
• 2 teaspoons whole black peppercorns
• 3 bay leaves
• 6 garlic cloves, sliced
• 1 large yellow onion, sliced into ½-inch-thick pieces
• 1 pound (450 g) chicken livers, trimmed and patted dry

Instructions

1. Infuse the oil: Heat the vegetable oil and annatto seeds in a large Dutch oven over medium-low heat for 2 to 3 minutes, until the oil turns deep orange-red. Don’t let the seeds burn. Remove and discard them with a slotted spoon.
2. Brown the chicken: Pat the chicken dry and season with the salt and black pepper. Increase the heat to medium-high and brown the chicken in the annatto oil for 3 to 4 minutes per side. Work in batches if needed, then transfer the chicken to a plate.
3. Cook the onion and garlic: Reduce the heat to medium. Add the onion and cook for about 4 minutes, until it begins to soften. Add the garlic and cook for another 30 seconds.
4. Braise the chicken: Return the chicken to the pot. Pour in the vinegar and water or broth, then add the peppercorns and bay leaves. Bring to a gentle boil and let it cook uncovered for 2 minutes without stirring. Reduce the heat, partially cover, and simmer for 30 to 35 minutes, turning the chicken once, until nearly tender.
5. Brown the liver: While the chicken cooks, heat a small amount of oil in a separate skillet over medium-high heat. Add the chicken livers in a single layer and cook for about 2 minutes per side, just until browned on the outside. They don’t need to be fully cooked yet.
6. Finish the adobo: Add the browned liver to the chicken and simmer uncovered for another 5 to 8 minutes. Gently stir once or twice as the sauce reduces. The chicken should reach 165°F (74°C), and the liver should be cooked through but still tender.
7. Adjust the sauce: Taste the sauce and add more salt if needed. If it’s still too thin, remove the chicken and liver and simmer the sauce for a few additional minutes until slightly reduced and glossy.
8. Serve: Return everything to the sauce and spoon it over the chicken and liver. Serve hot, preferably with steamed rice.

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KFC Chicken Littles Recipe is a Copycat recipe for one of the most famous sandwiches in the world. To get an idea of how popular KFC Chicken Littles are is the fact that there is actually a Facebook petition page you can find here.

The chicken little is meant to be an excellent soft roll instead of a seeded slider bun. It was also a chicken patty, reminiscent of a school restaurant lunch. And it had a pretty decent quantity of mayonnaise, no lettuce.

This new sandwich has been trashed by the real lovers of the original chicken little, and we are all asking the question, why can’t they merely bring back the original?

So, in the meantime, I actually have tried to copy this sandwich in my kitchen and try and satisfy my cravings for this old-fashioned love. It’s not precisely just like the classic, and I did add pickles cause I do love the mix it offers the sandwich; however, trust me, this can be much better than the new wannabe KFC “chicken little.”

Ingredients

For the Chicken

• 4 chicken breasts, cut into 3-inch pieces

• 2½ cups all-purpose flour

• 2 teaspoons paprika

• 1 tablespoon seasoned salt

• 2 teaspoons granulated sugar

• 2 teaspoons black pepper

• 3 large eggs

• ¼ cup water

• Neutral frying oil (vegetable, canola, or peanut oil)

For the Sandwich Assembly

• Duke’s mayonnaise (or another full-fat mayo)

• 50 pickle slices (optional, but highly recommended)

• 12 soft dinner rolls or slider buns

• Nonstick spray or a drizzle of oil (for toasting)

Instructions

1. Prep the Chicken

1. Cut chicken breasts into even 3-inch pieces.

2. Pound them gently with a kitchen mallet or rolling pin to ensure even thickness for tender, even cooking.

2. Heat the Oil & Oven

1. Heat frying oil in a heavy, fry-safe pot to 400°F (204°C).

2. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or foil.

3. Bread the Chicken

1. In a shallow dish or large plastic bag, mix the flour, paprika, seasoned salt, sugar, and black pepper.

2. In a separate bowl, whisk together eggs and water.

3. Dredge chicken pieces in the seasoned flour, then dip in the egg mixture, then back into the flour to coat thoroughly.

4. Flash-Fry

1. Working in batches, fry chicken pieces for about 2 minutes to set the coating.

2. Move pieces around in the oil to keep them from sticking.

3. Transfer to a paper towel–lined plate to rest while you fry the remaining chicken.

5. Bake for Juicy Chicken

1. Place the fried chicken pieces onto the prepared baking sheet.

2. Bake for 15 minutes, or until the internal temperature reaches 160–165°F (71–74°C).

6. Toast the Rolls

1. While the chicken bakes, lightly spray a skillet with nonstick spray or drizzle with a bit of oil.

2. Toast each side of the dinner rolls over medium heat until golden.

7. Assemble the Sliders

1. Spread a generous layer of Duke’s mayo on the top and bottom halves of each toasted roll.

2. Add four pickle slices (or more if you love extra crunch) to the bottom bun.

3. Place a hot, crispy chicken piece on top and close the sandwich.

4. Serve immediately and enjoy the crispy, juicy goodness.

Tips & Notes

• Oil temperature: Use a thermometer to keep the oil around 400°F for consistent crispiness.

• Extra crunch: Double-dip the chicken in the flour for a thicker coating.

• Spice it up: Add a dash of cayenne to the flour mix for a spicy kick.

Make-Ahead & Storage

• Make-Ahead: Bread the chicken and keep it in the fridge for up to 4 hours before frying.

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for 10–12 minutes to bring back the crunch.

If you like these KFC chicken littles, please check these Chicken Minis from Chick-fil-a, McDonald’s Chicken McGriddles and Popeyes Chicken Sandwich Recipes, and Crispy Keto Chicken Wings.

This homemade Chicken McGriddle recipe combines crispy seasoned chicken with soft griddle cakes filled with warm pockets of pancake syrup. The syrup is cooked until firm, broken into small pieces, and added to the batter, giving every pancake little pockets of sweetness.

This version uses chicken breast fillets instead of a formed chicken patty, but it keeps the sweet-and-savory contrast that makes McDonald’s breakfast sandwich so recognizable. If you enjoy making fast-food favorites at home, try these Chick-fil-A Chicken Minis or this Popeyes Chicken Sandwich next.

How This Chicken McGriddle Recipe Works

A Chicken McGriddle replaces the usual biscuit or English muffin with two soft griddle cakes. The contrast between crispy chicken and sweet, syrup-filled pancakes is what makes this breakfast sandwich distinctive.

I first tried one after my friend Johana, a longtime McGriddles fan, recommended it. Until then, I hadn’t realized that the “buns” were actually pancakes. This homemade version recreates that idea while making a few practical changes.

The Crispy Chicken

The McDonald’s Chicken McGriddle uses a formed McChicken patty. This recipe uses pounded chicken breast fillets that are seasoned, breaded, and fried until crisp. It isn’t an exact replica, but it keeps the important balance of savory chicken and sweet griddle cakes.

The Syrup Pockets

Pouring syrup over the finished pancakes doesn’t produce the same effect. Instead, pancake syrup is cooked until it sets, broken into small pieces, and tucked into the batter. The pieces soften as the griddle cakes cook, creating little pockets of syrup throughout each pancake.

Serve the sandwiches with these homemade McDonald’s hash browns for a complete copycat breakfast.

Ingredients

For the McGriddle Pancakes

• 2 cups pancake mix

• ⅓ cup whole milk

• 2 teaspoons vanilla extract

• Butter, for the griddle or pan

• 1 cup pancake syrup (for the syrup glass)

For the McChicken Fillets

• 2 chicken breasts, pounded and cut into 3×3-inch fillets

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• ½ teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon seasoning salt

• ½ teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons paprika

• 1 egg, beaten with 2 tablespoons water

• Frying oil (vegetable, canola, or peanut oil)

Instructions

1. Make the Syrup Glass

1. Line a small baking dish with parchment paper and set aside.

2. In a small saucepan with a candy thermometer attached, add 1 cup pancake syrup over medium heat.

3. Bring to a boil, stirring often until the bubbling calms.

4. Continue cooking until the syrup reaches 265°F (129°C) — about 10 minutes. Swirl the pan occasionally.

5. Carefully pour the syrup onto the prepared baking dish and spread it evenly.

6. Let cool completely, then break into small shards.

7. Keep a small bowl of shards near the stove for when you make the pancakes.

2. Fry the Chicken

1. Heat oil in a deep, heavy pot to 375°F (190°C).

2. Optional: Preheat oven to 210°F (100°C) to keep chicken warm while you make the pancakes.

3. Set up a wire rack lined with paper towels near the stove.

4. In a shallow dish, mix the flour, cornstarch, pepper, salt, seasoning salt, garlic powder, onion powder, and paprika.

5. In a separate bowl, whisk the egg with water.

6. Dredge each chicken fillet in the flour mixture, dip into the egg wash, and coat again in the flour mixture. Ensure every surface is covered.

7. Fry chicken in batches — do not overcrowd the pot — for 6–7 minutes, turning as needed.

8. Remove and place on the prepared rack to rest for about 1 minute.

9. Return chicken to the hot oil for another 1–2 minutes for extra crispiness.

10. Keep warm in the oven while you make the McGriddle pancakes.

3. Make the McGriddle Pancakes

1. In a medium bowl, mix together the pancake mix, milk, and vanilla extract until smooth.

2. Heat a nonstick skillet or griddle over medium-low heat. Add butter and let it brown slightly for extra flavor.

3. Place a round cookie cutter or egg ring in the pan. Pour in a couple of spoonfuls of batter, spreading it evenly.

4. Add a few syrup glass shards on top of the batter, then spoon a bit more batter to cover them.

5. Cook until the surface bubbles, then carefully remove the ring (it will be hot!) and flip the pancake.

6. Cook until golden brown on both sides. Repeat with remaining batter and syrup shards.

4. Assemble the McGriddles

1. Place a piece of hot, crispy chicken between two McGriddle pancakes.

2. Serve immediately and enjoy the sweet-and-savory perfection!

Tips & Notes

• Syrup glass caution: The syrup gets very hot — handle with care.

• Consistent size: Using an egg ring ensures even-sized McGriddles.

• Meal prep: The syrup glass can be made up to 3 days in advance and stored in an airtight container.

Make-Ahead & Storage

• Make-Ahead: Cook chicken fillets and refrigerate for up to 2 days. Reheat in the oven for 10 minutes before assembling.

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a toaster or skillet before serving.

Pin the image below if you like this McGriddles Recipe!

If you’ve liked this be sure to check these Keto Chicken Wings