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  • VOL 08, ISSUE 01 • WINTER 2020
Chicken Hotcake Tacos

Chicken Hotcake Tacos

Chef Tomi Reichard | Columbus, Ohio

“While millennials care about the environment and local food, they also care about a good bargain. It’s not that they’re cheap, but they do expect something different—and at a reasonable price. This item definitely fits all their categories and has that farm-to-table, comfort-style food that is right up their alley.”

Ingredients

  • 3 ea pancakes*
  • 3 ea chicken tenders
  • 3 oz strawberry salsa**
  • ¾ oz chili aioli***
  • 1 ½ oz Ohio maple syrup
  • ¼ tsp pepper

Preparation

  1. Ladle out three pancakes; add a pinch of pepper.
  2. Bread and fry three chicken tenders until golden brown or three minutes to four minutes.
  3. Flip pancakes to brown on other side.
  4. Gently place one chicken tender in each pancake.
  5. Top each with 1 oz strawberry salsa and ¼ chili aioli.
  6. Serve on side maple syrup.

Pancake batter (8 servings)*:

  • 1 ½ cup all-purpose flour
  • 3 ½ tsp baking powder
  • 1 tbsp sugar
  • 1 ¼ cup milk
  • 1 ea egg
  • ¼ cup butter, melted
  • 1 tsp salt
  • ½ tsp black pepper

In a large bowl, sift together flour, baking powder, sugar, salt and black pepper. Make a well in the center, then add egg, melted butter and milk. Mix well, then store in refrigerator until ready to use.

House breading for chicken tenders (8 servings):*

  • 4 cups rice flour
  • 2 cups all-purpose flour
  • 1 cup potato starch
  • 5 tbsp brown sugar
  • 5 tbsp kosher salt
  • 5 tbsp paprika
  • 2 ½ tbsp onion salt
  • 2 tbsp chili powder
  • 2 tbsp black pepper
  • 1 tbsp celery salt
  • 1 tbsp dried sage
  • 1 tbsp garlic powder
  • 1 tbsp ground allspice
  • 1 tbsp dried oregano
  • 1 tbsp dried basil

Place all ingredients in mixing bowl. Mix until well incorporated. Cover in container, label/date, then store in a dry place.

Strawberry salsa (4 servings)**:

  • 1 ½ cup strawberries, diced
  • ¼ cup mint, freshly chopped
  • 2 tbsp red onion, minced
  • ½ tsp lemon zest
  • 1 tbsp honey
  • 2 tsp mustard
  • ¼ tsp red pepper flakes
  • 1/8 tsp salt

Combine ingredients in medium bowl and mix thoroughly. Cover in container, label/date, then store in the refrigerator.

Chili garlic aioli***

  • 8 cups mayonnaise
  • 1 cup Asian garlic chili sauce
  • ½ tsp lime juice

In a four-quart cambro, mix ingredients until well incorporated. Cover in container, label/date, then store in the refrigerator.

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