Lettuce Wraps - Fried Chicken (no Aioli) Recipe

Trim chicken of excess fat and cut into 1/2- to 3/4-inch wide strips or bite-size pieces for easy wrapping.

Place the chicken pieces in a bowl and pour the buttermilk over them. Add the hot sauce if using, toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

In a shallow dish combine the all-purpose flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix thoroughly to create an even breading.

Heat a heavy skillet (cast iron recommended) over medium-high heat. Add vegetable oil and warm until it shimmers and registers about 350°F (if using a thermometer). There should be enough oil to coat the bottom of the pan about 1/4-1/2 inch deep.

Working in batches to avoid crowding, remove chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing the coating onto the chicken so it adheres. Shake off excess flour.

Carefully add coated chicken pieces to the hot oil in a single layer. Fry for 2–3 minutes per side (depending on piece size) until golden brown and internal temperature reaches 165°F. Adjust heat as needed to avoid burning the coating.

Use a slotted spatula or tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crisp while you fry remaining batches. If the oil cools too much, let it return to temperature between batches.

In a small bowl combine soy sauce, rice vinegar, toasted sesame oil, honey (or maple syrup), grated ginger, minced garlic, and crushed red pepper flakes if using. Whisk until smooth and taste-adjust for salt, sweetness, or acidity.

Prepare lettuce leaves: choose intact, cup-shaped leaves, pat dry so they hold fillings without sogging.

Place a few pieces of warm fried chicken in the center of a lettuce leaf.

Top with shredded carrot, sliced cucumber, a little red onion, and a few cilantro leaves.

Drizzle about 1 teaspoon of the sesame-soy dressing over each assembled wrap or serve dressing on the side for dipping.

Serve immediately with lime wedges to squeeze over the chicken for brightness.