Marinade the chicken: Slice the chicken breasts into medallions and beat them out to 1 centimetre thick between 2 sheets of greaseproof paper. Mix together the buttermilk, sweet paprika, garlic powder and oregano. Add the chicken to the marinade making sure the pieces get completely covered. Cover and chill.
Prepare the seasoned flour: Mix together all of the dry ingredients and put to one side. Start to heat the oil in a large pan - it shouldn’t come more than halfway up the sides. Heat to 180 C.
Make the pancakes: Mix together the flour, baking powder, soda, salt and sugar. In another bowl, whisk the egg whites to firm peaks. In a third bowl, beat the egg yolks, sour cream, buttermilk and melted butter. Fold the egg whites into the egg yolk mix, then fold in the dry ingredients.
Heat a non-stick pan on a medium heat. Ladle spoonfuls of the batter in and cook on a medium heat until the surface starts to dry and small bubbles appear. Carefully turn them over and cook for another minute, then put to one side while you use up the rest of the batter. It should make around 12 pancakes.
Cook the chicken: Preheat the oven to 160 C (140 C fan). When the oil has come to temperature, drain the chicken from the marinade - reserving the marinade. Dip the chicken pieces into the seasoned flour, then back into the marinade and into the flour again. Then carefully lower into the hot oil. Deep fry the chicken pieces in batches for 3-4 minutes, until they’re golden brown. Drain on kitchen paper then put them on a tray in the oven to keep warm while you cook the rest.
Serve the chicken and pancakes: Divide the pancakes and chicken into two servings. Make a huge stack on two serving plates and secure with a skewer. Add a knob of butter to the top and pour over lashings of maple syrup.