Valentina Fried-chicken Recipe
Flour Tortilla, Bibb Lettuce, Garlic-Buttermilk Sauce, Buttermilk-Brined Chicken Strips, Valentina-Butter Sauce, Queso Fresco, Pickled 'Hop-a-penos', Chopped Cilantro & Pickled Red Onion
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Ingredients
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Tortilla
Chicken
Sauces
Toppings
Method
Preparation of Chicken
- 1
Brine the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken breast strips, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight.
- 2
Prepare the Flour Mixture
In another bowl, mix the all-purpose flour with a pinch of salt and adjust to taste.
Cooking the Chicken
- 3
Heat the Oil
In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 180°C (350°F).
- 4
Coat and Fry the Chicken
Remove the chicken strips from the brine and let the excess liquid drip off. Dredge the strips in the flour mixture, shaking off the excess. Fry the chicken in batches for about 5-7 minutes or until golden brown and cooked through. Drain on paper towels.
Making the Sauces
- 5
Prepare the Garlic-Buttermilk Sauce
Minced the garlic cloves and mix them with mayonnaise and a splash of the remaining buttermilk. Adjust seasoning to taste with salt and pepper.
- 6
Make the Valentina-Butter Sauce
In a small saucepan over low heat, melt the butter. Once melted, add the Valentina hot sauce and whisk to combine. Heat until warm.
Assembling the Dish
- 7
Build Your Fried Chicken Wrap
Take a flour tortilla, lay a few pieces of fried chicken in the center, top with bibb lettuce, queso fresco, pickled red onion, chopped cilantro, and pickled 'hop-a-penos'. Drizzle the garlic-buttermilk sauce and Valentina-butter sauce over the top.
- 8
Wrap and Serve
Wrap the tortilla tightly around the filling, slice in half if desired, and serve immediately.