Pancake Tacos with Hot ‘Nashville’ Chicken Strips

For the Pancake Tacos:

• 250ml (1 cup) flour
• 10ml (2 tsp) baking powder
• Pinch of salt
• 2 eggs
• 375ml (1 1/2 cups) buttermilk

For the Spicy Nashville Chicken Strip Marinade:

• 2 chicken breasts, cut into strips
• 250ml (1 cup) buttermilk
• 80ml (1/3 cup) hot sauce
• 10ml (2 tsp) garlic powder
• 15ml (1 Tbsp) smoked paprika
• 5ml (1 tsp) cayenne pepper
• Salt and black pepper, to taste

For the Spicy Nashville Chicken Strip Coating:

• 375ml (1 1/2 cups) flour
• 15ml (1 Tbsp) garlic powder
• 15ml (1 Tbsp) smoked paprika
• 7.5ml (1 1/2 tsp) cayenne pepper
• Salt and black pepper, to taste

To Assemble:

• 125ml (1/2 cup) mayonnaise
• 100g cherry tomatoes, quartered
• Micro leaves or wild rocket, to garnish

For the Pancake Tacos:

• Combine all ingredients in a large bowl and mix until a smooth batter forms. Grease and heat a large frying pan on a moderate heat. Pour about 80 ml (1/3 cup) of the batter in the pan and cook for 3-4 minutes per side or until cooked and golden.
• Repeat the process until all the pancakes are cooked. Cover with a clean cloth and set aside until needed.

For the Spicy Nashville Chicken Strips:

• Combine all ingredients for the marinade and allow the chicken strips to marinate for 30 minutes or overnight.
• Combine all ingredients for the coating.
• Once marinated, remove the chicken strips from the marinade and dust with the coating, dip in the marinade again and for the last time in the coating. The double coating ensures a more evenly coated chicken strip.
• Heat a shallow pan with canola oil on a moderate heat and shallow fry the chicken strips for about 5-8 minutes per side or until cooked and golden brown.

To Assemble:

• Spread some mayo on the pancakes and top with the crispy fried chicken strips, tomatoes and micro/wild rocket leaves. Serve with extra hot sauce if you like it hot and spicy.