Fried Chicken And Blueberry Pancake 'Tacos' Recipe

Fried Chicken And Blueberry Pancake 'Tacos' Recipe Never see blueberry pancakes the same way again.
Paul Harrison•

Chicken and waffles is one of the greatest seemingly illogical food combos in the history of seemingly illogical food combinations. People who have never had this flavor combo are always amazed by how good it is when they finally get their chance.

But what if you want this amazingness at a tailgate party? While the thought of watching people struggle to eat chicken and waffles on tiny paper plates balanced on their knees is mildly hilarious, you're better than that. You can do better for your guests. That's where these fried chicken tacos with blueberry pancake "tortillas" come in.

Why pancakes? Because a real waffle should never be able to bend without breaking; the crispness of waffles is sacred and should not be messed with, lest ye become a soulless fast food taco chain that shall remain unnamed (but you know who it is).

Also, these pancakes are made special, just for use in these tacos. The main difference being that there is no baking soda or baking powder, so these pancakes will stay flat and floppy, which coincidentally is exactly the formula for a great way to wrap up some fried chicken.

Fried Chicken And Blueberry Pancake 'Tacos' Recipe
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Prep Time
30
minutes
Cook Time
25
minutes
Servings
8
Fried Chicken And Blueberry Pancake 'Tacos' Recipe
Total time: 55 minutes
Ingredients
  • 2 pounds chicken tenders
  • 2 cups flour
  • 2 cups panko bread crumbs
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 2 teaspoons cayenne pepper
  • 2 eggs + 1/4 cup buttermilk (for egg wash)
  • 2 cups flour
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 6 tablespoons butter
  • 1 cup blueberries
  • 1 cup maple syrup
  • 8 teaspoons butter
  • 2 teaspoons crushed red pepper
Directions
  1. This is not the best fried chicken ever, but it is the perfect fried chicken to make en masse and wrap up in blueberry pancakes. Trim chicken tenders of any fat or sinew.
  2. Coat in flour, dip in the egg wash, and then coat in the bread crumb mix.
  3. Preheat 2 inches of oil to 350°F.
  4. Drop the tenders in one at a time (without crowding the pot).
  5. Once they're golden brown, remove carefully with tongs and drain on paper towels.
  6. Mix all the ingredients except the blueberries, then fold the blueberries in so they don't get smashed.
  7. Follow our foolproof pancake-making technique for perfect pancakes.
  8. Put all the ingredients in a small pot, bring to a boil, and then let it ride for about 3 minutes.
  9. Remove pot from heat and allow to cool to room temperature.
  10. Place a tender in the center of a pancake, drizzle with syrup and serve.
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