Bmlk Fried Chick Wrap Recipe
Candied brown sugar bacon, lettuce, tomato, mayo & pickles wrapped with crispy buttermilk chicken.
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Ingredients
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For the Candied Bacon
For the Buttermilk Chicken
For the Wrap
Method
For the Candied Bacon
- 1
Prepare the Bacon
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
Coat the Bacon
Lay the bacon slices on the prepared baking sheet. Sprinkle brown sugar evenly over the bacon, then add a sprinkle of black pepper.
- 3
Bake the Bacon
Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and caramelized. Remove from oven and let cool.
For the Buttermilk Chicken
- 4
Marinate the Chicken
In a bowl, pour the buttermilk over the chicken breasts. Ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 5
Prepare the Coating
In a shallow dish, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper.
- 6
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Remove chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, covering completely. Fry in hot oil for 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Assembling the Wrap
- 7
Prepare the Tortilla
Lay a tortilla flat on a clean surface.
- 8
Add Fillings
Spread a tablespoon of mayonnaise on the tortilla. Add a layer of romaine lettuce, followed by sliced tomato, pickles, and a piece of crispy buttermilk chicken.
- 9
Add Bacon
Top the chicken with several slices of candied bacon.
- 10
Wrap It Up
Fold in the sides of the tortilla and roll it up tightly from the bottom to the top.
- 11
Serve
Cut the wrap in half and serve immediately. Enjoy your Bmlk Fried Chick Wrap!
