
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
- Ladle out three pancakes; add a pinch of pepper.
- Bread and fry three chicken tenders until golden brown or three minutes to four minutes.
- Flip pancakes to brown on other side.
- Gently place one chicken tender in each pancake.
- Top each with 1 oz strawberry salsa and ¼ chili aioli.
- 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.
- Servings: 3
- Type: Lunch, Dinner, Entree
- Categories: Takeout Recipes, Recipes, VOL 8 - ISSUE 1 • WINTER 2020
- Tags: Chicken, Dinner, Entrée, Lunch, Mexican