This Extra Crispy Chicken Wrap is perfect for anyone who loves crunch. You get juicy chicken in a crispy coating, all wrapped up with fresh veggies and tasty sauce!
I can’t help but get excited when I bite into one of these wraps—it’s like a flavor party! 🎉 It’s also super easy to make, just fry the chicken, throw it in a tortilla, and bam, lunch is served!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they cook quickly and remain juicy. If you prefer, skinless thighs can work too; they add extra flavor and moisture.
Buttermilk: This ingredient is key for tenderizing chicken and giving it a nice flavor. If you don’t have it, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Flour: All-purpose flour is the go-to for breading. If you’re looking for a gluten-free option, try using rice flour or a gluten-free all-purpose flour blend for similar results.
Seasonings: Garlic powder, onion powder, and paprika add great flavor. Feel free to swap paprika with smoked paprika for a slightly different taste, or add Italian seasoning for a unique twist!
Tortillas: While large flour tortillas are classic, you can use whole wheat, corn, or even low-carb tortillas depending on your preference.
How Do I Get the Chicken Extra Crispy?
The key to crispy chicken is in the breading technique and frying method. After marinating in buttermilk, coat the chicken well with flour. For an even crunchier texture, try double-dipping! Here’s how:
- After the first coat of flour, dip the chicken back into the buttermilk.
- Then, dredge it in the flour mixture again. This creates a thicker crust that fries up beautifully.
When frying, make sure the oil is hot enough (around 350°F) to get that crispy golden brown. If the oil isn’t hot enough, the chicken can absorb oil and become greasy instead of crispy. Don’t overcrowd the pan; fry in batches if needed to maintain oil temperature.
How to Make Extra Crispy Chicken Wraps
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Vegetable oil for frying
For the Wrap:
- 4 large tortillas (flour or your choice)
- 4 strips of cooked bacon
- 1 cup lettuce, shredded
- 1 tomato, sliced
- 1/2 cup ranch dressing or your favorite sauce
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes in total. Plan for 1 hour to marinate the chicken and about 30 minutes for prepping, frying, and assembling the wraps. If you have time to marinate the chicken overnight, the flavor will be even better!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by soaking the chicken breasts in buttermilk in a large bowl. Cover it and place it in the fridge for at least 1 hour (or overnight for the best flavor). This step will help make your chicken super tender and juicy.
2. Prepare the Breading:
While the chicken marinates, grab a shallow dish and mix together the flour, garlic powder, onion powder, paprika, cayenne pepper (if you like some heat), and a bit of salt and pepper. This will be the crispy coating for your chicken!
3. Bread the Chicken:
Once the chicken is done marinating, take it out and let the excess buttermilk drip off. Dip each chicken breast into the flour mixture, making sure it’s fully coated. For an extra crunchy texture, you can dip the chicken back in the buttermilk and then coat it again with the flour mixture. This double-dipping method works wonders!
4. Fry the Chicken:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is ready, you can drop in a little flour; if it sizzles, you’re good to go! Carefully place the breaded chicken in the hot oil and fry for about 6-8 minutes on each side or until they turn a beautiful golden brown. Make sure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (74°C). Once done, transfer the chicken to a plate lined with paper towels to drain any excess oil.
5. Assemble the Wraps:
Now it’s time to create your delicious wraps! Lay out the tortillas on a clean surface. Start by adding a layer of shredded lettuce and a slice of tomato on each tortilla. Place a piece of the crispy fried chicken on top, then add a strip of bacon, and finish with a drizzle of ranch dressing or your favorite sauce.
6. Wrap and Serve:
To wrap it up, fold in the sides of the tortilla and roll it tightly from the bottom to the top. Your extra crispy chicken wraps are now ready to enjoy! Serve them immediately while the chicken is still warm and crispy. Dig in and savor every bite!
Can I Use Different Types of Chicken?
Absolutely! You can use chicken thighs or tenders if you prefer dark meat or smaller pieces. Just adjust the cooking time accordingly; thighs may take a bit longer, while tenders will cook faster. Always ensure the internal temperature reaches 165°F (74°C) before serving.
What If I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly. This works great in the marinating process!
Can I Prep This Wrap in Advance?
Yes, you can marinate the chicken and prepare the breading in advance! Just keep the chicken in the fridge after marinating and bread the chicken right before frying. You can also chop the lettuce and slice the tomatoes ahead of time, just store them in airtight containers in the fridge.
How to Store Leftover Chicken Wraps?
Keep any leftover chicken wraps in an airtight container in the fridge for up to 2 days. For the best texture, it’s best to store the chicken separately from the tortillas. To reheat, place the chicken in a skillet over medium heat until warmed through, then assemble the wraps just before serving for that crispy texture!
