Spicy Chicken Wrap Recipe

Prep and Marinate

Slice the chicken breasts into 4 even cutlets (about 4-5 oz each). Place in a shallow dish and pour 1/2 cup buttermilk and 1 tablespoon hot sauce over them. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Breading Station

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. In a second bowl whisk 1 egg with 2 tablespoons water. Place oil in a heavy skillet or Dutch oven and heat to 350°F (175°C).

Bread and Fry

Remove marinated chicken, shake off excess buttermilk. Dredge each cutlet first in the flour mixture, then dip in the egg wash, and again in the flour mixture, pressing to adhere. Fry 2 cutlets at a time in the 2 cups hot oil until golden brown and internal temperature reaches 165°F (about 3-4 minutes per side depending on thickness). Transfer to a wire rack set over a baking sheet to drain and keep warm while you finish the rest.

If you prefer to bake: preheat oven to 425°F (220°C), place breaded cutlets on a rack over a baking sheet, spray with oil, and bake 18-22 minutes flipping halfway until internal temp is 165°F.

Prep

Pat pickle slices dry with paper towels to remove excess brine to help coating stick.

Breading Station

Combine 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp paprika, 1/4 tsp garlic powder and 1/4 tsp salt in a shallow dish. In a second bowl whisk 1 egg with 2 tablespoons milk. Place panko in a third shallow bowl. Heat 1 cup oil in a skillet to 350°F (175°C).

Bread and Fry

Dredge each pickle slice in the flour mixture, dip into the egg mixture, then press into panko to coat. Fry in batches 30–60 seconds per side until golden and crisp. Remove to paper towels to drain.

Prep Potatoes

Peel the russet potatoes (optional) and use a mandoline or sharp knife to cut into very thin matchsticks (shoestrings). Rinse the cut fries under cold water until water runs clear to remove surface starch, then dry thoroughly with clean kitchen towels or paper towels.

Fry

Heat 2 cups oil in a deep skillet or pot to 350°F (175°C). Fry the potatoes in small batches until golden and crisp, about 2–4 minutes per batch depending on thickness. Transfer to paper towels and immediately season with 1 tsp fine sea salt.

Warm Tortillas

Warm the 4 flour tortillas in a dry skillet over medium for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 5 minutes so they are pliable.

Assemble Wraps

Spread about 2 tablespoons ranch dressing across the center of each warm tortilla. Place a bed of shredded lettuce (about 3/4 cup per wrap), a few tomato slices, and a sprinkle of shredded cheddar. Slice each fried chicken cutlet into 3 strips and place across the lettuce. Arrange 3 fried breaded butter pickles on top of the chicken. Drizzle 1–2 tablespoons house hot sauce over the chicken and pickles (adjust to taste). Fold the sides of the tortilla in and roll tightly to form a wrap. If desired, toast seam-side down in a skillet for 1–2 minutes to seal.

Serve

Cut each wrap in half on the diagonal. Serve immediately with the shoestring fries on the side and extra ranch and house hot sauce for dipping.