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For the perfect extra crispy chicken wraps, you need just a few main ingredients: - 2 large chicken breasts, boneless and skinless - 1 cup buttermilk - 1 cup all-purpose flour - 1 cup panko breadcrumbs - 2 large tortillas (flour or corn) The chicken is the star of the show. It gives the wrap its base. The buttermilk helps tenderize the chicken. This makes it juicy and delicious. Panko breadcrumbs add that extra crunch we all love. The right spices make your wraps pop with flavor. Here’s what you need for seasoning: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon salt - 1/2 teaspoon black pepper Mixing these spices into the flour makes the coating tasty. Garlic and onion powder bring out the savory notes. Smoked paprika adds a hint of smokiness. Cayenne gives a kick, but you can adjust it to your liking. To top off your wraps, consider these tasty additions: - 1 cup shredded lettuce - 1 cup diced tomatoes - 1/2 cup ranch dressing These toppings add freshness and creaminess. The lettuce gives crunch, while the tomatoes add color and flavor. Ranch dressing ties it all together with its creamy texture. Feel free to get creative with other toppings like avocado or cheese! {{ingredient_image_1}} First, you need to marinate the chicken. Take two large chicken breasts and place them in a bowl. Pour in one cup of buttermilk. Let the chicken soak for at least 30 minutes. This helps make the chicken tender and adds flavor. Next, prepare the coating. In a separate bowl, mix one cup of all-purpose flour with one teaspoon each of garlic powder, onion powder, smoked paprika, salt, and half a teaspoon of black pepper. Add cayenne pepper to taste. This mix gives the chicken a nice kick and a lot of flavor. Now, it's time to fry the chicken. Heat about half an inch of cooking oil in a large skillet over medium heat. Take each chicken breast and dredge it in the flour mixture. Dip it back into the buttermilk, then coat with one cup of panko breadcrumbs. Fry the chicken for about five to seven minutes on each side. Look for a golden brown color. Make sure the chicken’s internal temperature reaches 165°F to ensure it's fully cooked. Once the chicken is cooked, let it rest for a few minutes. This helps keep it juicy. Slice the chicken into strips. Take a tortilla and lay it flat. Place the crispy chicken strips on the tortilla. Add one cup of shredded lettuce and one cup of diced tomatoes. Drizzle half a cup of ranch dressing over the top to add creaminess. To wrap it up, fold in the sides of the tortilla and roll from the bottom. Cut the wrap in half for easy handling. Serve with extra ranch dressing or your favorite dipping sauce on the side. Enjoy your extra crispy chicken wraps! To get that extra crispy texture, follow these steps. First, use panko breadcrumbs instead of regular ones. They add more crunch. Make sure to coat the chicken well. Dredge it in the flour mix, dip in buttermilk, and then coat it with panko. This layers the texture. Fry the chicken in hot oil. The oil should be around 350°F (175°C). If the oil is too cool, the chicken will soak up oil and lose crispiness. Marinating is key to great flavor and tenderness. Soak your chicken in buttermilk for at least 30 minutes. If you have time, marinate it for 1 to 2 hours. This helps break down proteins, making the chicken juicy. For a stronger flavor, add spices to the buttermilk, like garlic or hot sauce. This gives your chicken a nice kick. The right oil makes a big difference. Use oils with high smoke points. Good choices include canola oil, vegetable oil, or peanut oil. These oils can handle high heat without burning. Avoid using olive oil for frying, as it can smoke easily. Make sure to use enough oil to submerge the chicken halfway. This helps achieve an even, crispy finish. Pro Tips Marination Time: For best flavor and tenderness, marinate the chicken for at least 1 hour or overnight if possible. Double Dip for Crunch: After coating the chicken in the flour mixture, dipping it back into the buttermilk before rolling it in panko breadcrumbs will create an even crispier texture. Oil Temperature: Use a thermometer to ensure your oil is at the right temperature (around 350°F/175°C) before frying to achieve that perfect golden-brown crust. Resting Chicken: Let the fried chicken rest for a few minutes before slicing to retain its juices and maintain moisture in the wrap. {{image_2}} If you want a healthier wrap, skip the frying. Instead, bake the chicken. Start by preheating your oven to 400°F (200°C). After coating the chicken, place it on a baking sheet lined with parchment paper. Spray the chicken lightly with cooking oil. Bake for about 20-25 minutes. This method keeps the crunch while cutting down on oil. You can use different wraps if you want a twist. Try lettuce leaves for a low-carb option. You can also use whole wheat tortillas for added fiber. If you're feeling adventurous, use pita bread or even flatbreads. Each choice gives a unique taste and texture. To change the flavor, play with the spices! For a spicy kick, add more cayenne pepper or use hot sauce in the buttermilk. If you prefer BBQ, mix BBQ sauce into the ranch dressing. You can even coat the chicken in BBQ sauce before baking or frying. Each option creates a new layer of flavor and keeps things exciting. To store leftover wraps, let them cool first. Wrap each one tightly in plastic wrap. Place the wrapped wraps in an airtight container. They will stay fresh in the fridge for about 2 to 3 days. If you have extra filling, keep it separate to avoid sogginess. When you’re ready to eat, take the wraps out of the fridge. Unwrap them and place them on a plate. You can reheat them in the microwave for about 30 seconds. If you want them crispy again, use an oven. Preheat your oven to 350°F (175°C) and bake for 10 minutes. This will help keep that extra crispy texture. You can freeze these wraps for easy meals later. Wrap each one in plastic wrap, then place them in a freezer bag. They can last up to 2 months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned earlier for the best results. You can use regular milk mixed with vinegar or lemon juice. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes. This mix will act like buttermilk. You can also use yogurt or sour cream thinned with water. To make these wraps gluten-free, swap the all-purpose flour with a gluten-free flour blend. Use gluten-free panko breadcrumbs too. Ensure your tortillas are gluten-free, made from corn or a gluten-free flour mix. Always check labels to avoid hidden gluten. Yes, you can prep the chicken early. Marinate the chicken in buttermilk and seasonings. Cover and store it in the fridge for up to 24 hours. This keeps the chicken tasty and tender. When you're ready, just coat and fry it. This blog post covers all you need for tasty chicken wraps. You learned about key ingredients and how to fry chicken for extra crispiness. We shared tips for marination and storage, and even variations for health needs. In the end, you can create wraps that suit your taste and schedule. Enjoy experimenting with flavors and toppings to find what you like best. Happy cooking!

Extra Crispy Chicken Wraps

Delicious and crunchy chicken wraps perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 large chicken breasts, boneless and skinless
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 2 large tortillas (flour or corn)
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 0.5 cup ranch dressing
  • as needed oil for frying

Instructions
 

  • In a bowl, soak the chicken breasts in buttermilk for at least 30 minutes to tenderize and flavor the meat.
  • In another bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
  • Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Dip back into the buttermilk, then coat with panko breadcrumbs for extra crunch.
  • Heat about 1/2 inch of cooking oil in a large skillet over medium heat. Fry the breaded chicken for about 5-7 minutes per side, or until golden brown and crispy. Make sure the internal temperature reaches 165°F (75°C).
  • Once the chicken is cooked, let it rest for a few minutes before slicing it into strips. Lay a tortilla flat and layer with crispy chicken, shredded lettuce, diced tomatoes, and a generous drizzle of ranch dressing.
  • Fold in the sides of the tortilla and roll from the bottom to create a tight wrap.
  • Cut the wrap in half for easier handling and serve with extra ranch or your favorite dipping sauce on the side.

Notes

Adjust cayenne pepper to taste for desired spiciness.
Keyword chicken, crispy, fried, wraps