Buttermilk Crispy Chicken Pancake Tacos

Chive pancake topped with crispy chicken strip, shredded lettuce, blue cheese dressing and spicy chipotle barbecue sauce served with roasted vegetables.

By: Nathaniel Tuazon, Signature Chef

Prep Time: 8 hours
Cook Time: 15 to 20 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Buttermilk Marinated Chicken Tenders:
1 cup all-purpose Flour
1 ¾ teaspoons Kosher salt, divided
¼ teaspoon ground black pepper
½ teaspoon garlic powder, divided
½ teaspoon paprika, divided
¼ teaspoon baking powder
1/3 cup buttermilk
¼ teaspoon cayenne pepper
9 ounces boneless and skinless chicken breast, cut into 12 equal size pieces
Oil for deep fat frying

Smoky Chipotle BBQ Sauce:
¾ cup Original Bbq sauce
1 Tablespoon and ½ teaspoon Tabasco chipotle pepper sauce

Buttermilk Pancake Batter:
1 cup complete buttermilk pancake
¾ cup and 2 Tablespoon water or as indicated by manufacturer’s instructions for 1 cup of pancake mix

Roasted Southwestern Vegetables:
¼ teaspoon ancho chili powder
¼ teaspoon chipotle chili powder
¼ teaspoon paprika
¼ teaspoon ground cumin
½ teaspoon Kosher salt
¼ teaspoon cayenne pepper
1 ½ teaspoon packed light brown sugar
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 plum tomatoes, cut in half
1 1/3 cups zucchini, sliced into strips
1 1/3 cups yellow bell peppers, sliced into strips
1 1/3 cups green bell peppers, sliced into strips
1 1/3 cups sliced red onions
1 Tablespoon and 1 teaspoon canola oil

Buttermilk Crispy Chicken Pancake Tacos:
1 Tablespoon thinly sliced fresh chives
1 1/2 cups shredded iceberg lettuce
¼ cup chunky blue cheese dressing
2 teaspoons chopped fresh cilantro

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

To Prepare Buttermilk Marinated Chicken Tenders:
In a stainless-steel bowl, combine flour, 1 teaspoon salt, ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika and baking powder. Store in airtight container for use. In a stainless-steel bowl, combine buttermilk, ¾ teaspoon salt, cayenne pepper, ¼ teaspoon garlic powder and ¼ teaspoon paprika. Mix well.
Trim all fat from chicken breast. Cut chicken into 12 pieces. Place chicken pieces in buttermilk mixture. Toss until evenly coated. Cover and place in refrigerator for a minimum of 8 hours to marinate. Drain and discard excess marinade prior to cooking. Lightly flour marinated chicken strips in seasoned flour. Gently shake off excess flour. Place in a clean shallow dish.
NOTE: Discard left over seasoned flour at end of meal preparation.
Deep fat fry chicken at 350-degree Fahrenheit until golden brown and fully cooked. Drain well.
To Prepare Smoky Chipotle BBQ Sauce:
In a mixing bowl, add all ingredients. Whisk until combined. Cover and place in refrigerator until ready to use.
To Prepare Buttermilk Pancake Batter:
In a large bowl, combine pancake mix and water. Mix until smooth. Cover and place in refrigerator until ready to use.
To Prepare Roasted Southwestern Vegetables:
Combine ancho chili powder, chipotle chili powder, paprika, ground cumin, salt, cayenne pepper, brown sugar, onion powder and garlic powder. Mix well. Store in airtight container for use.
Combine vegetables with rub and oil. Toss to evenly coat. Arrange in single layer on a parchment lined sheet pan.
Roast in a 450-degree Fahrenheit oven for 15 minutes or until vegetables are tender and edges blackened.
To Prepare Buttermilk Crispy Chicken Pancake Tacos:
In a stainless-steel bowl, combine fried chicken tenders and Smoky Chipotle BBQ Sauce. Toss to evenly coat and distribute. Set aside. For each pancake, ladle 2 Tablespoons pancake batter onto greased (not listed) preheated pan. Immediately sprinkle 1/4 teaspoon sliced chives over each pancake. Cook 1 to 2 minutes or until air pockets form on top of batter. Gently flip pancakes. Cook for another 1 to 2 minutes or until lightly golden and set. Place warm pancake on a clean work station.
In order, top each pancake with:
-2 Tablespoons shredded lettuce
-1 teaspoon drizzled blue cheese dressing
-2 pieces chicken tenders.
Divide Roasted Southwestern Vegetables into 4 equal portions. Place 1 serving on a service plate with 3 tacos. Sprinkle ½ teaspoon cilantro over vegetables. Enjoy immediately!