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Crispy Chicken Wrap Recipe

Name: T-BONE PRIME STEAKHOUSEs Crispy Chicken Wrap Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 1 cups buttermilk; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 2 pieces eggs; 1 cups vegetable oil (for frying); 0.5 cups hot sauce (Frank's or similar); 2 tbs unsalted butter; 1 tsp honey; 0.25 tsp garlic powder; 0.125 tsp salt; 4 pieces large flour tortillas; 4 pieces provolone cheese slices; 2 cups romaine lettuce, shredded; 1 pieces tomato, thinly sliced; 0.5 cups ranch or blue cheese dressing; 0.125 tsp salt; 0.125 tsp black pepper

Inspired by T-BONE PRIME STEAKHOUSE

Time45m

Serves4

Crispy chicken with buffalo sauce, provolone cheese, lettuce, and tomato

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Ingredients

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Crispy Chicken

1 lb boneless skinless chicken breasts

1 cups Buttermilk

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

2 pieces Eggs

1 cups vegetable oil (for frying)

Buffalo Sauce

1/2 cups hot sauce (Frank's or similar)

2 tbs Unsalted butter

1 tsp Honey

1/4 tsp Watkins garlic powder

1/8 tsp Celtic sea salt

Wrap Assembly

4 pieces large flour tortillas

4 pieces provolone cheese slices

2 cups romaine lettuce, shredded

1 pieces tomato, thinly sliced

1/2 cups ranch or blue cheese dressing

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Crispy Chicken

Prep chicken

Slice the chicken breasts into 4 long cutlets (about 4–5 oz each). If breasts are uneven, butterfly or pound to 1/2-inch thickness so pieces cook evenly.

Marinate

Place chicken pieces in a shallow bowl or zip-top bag and pour the buttermilk over them. Refrigerate for 15–30 minutes (longer up to 4 hours if time allows) to tenderize and help breading adhere.

Prepare dredge and egg wash

In a shallow dish whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. In a second shallow bowl beat the 2 eggs.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece into the egg, then press firmly into the flour mixture, coating both sides and edges. For extra crispiness, double-dip: return to egg and then back to the flour mix.

Heat oil and fry

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry chicken in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Buffalo Sauce

While chicken fries, melt the 2 tbs butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 tsp honey, 1/4 tsp garlic powder and 1/8 tsp salt. Whisk until smooth and warm through, then remove from heat. Taste and adjust heat or sweetness as desired.

Toss chicken with sauce: Place fried chicken pieces in a large bowl, pour the warm buffalo sauce over them and toss briefly to coat evenly. Alternatively, lightly brush sauce onto chicken for less sauciness.

Wrap Assembly

Warm tortillas: Wrap tortillas in a damp paper towel and microwave 20–30 seconds or warm briefly in a dry skillet until pliable.

Season lettuce and tomato: In a small bowl toss shredded romaine and sliced tomato with 1/8 tsp salt and 1/8 tsp black pepper.

Assemble wraps: Lay one warmed tortilla on a flat surface. Spread about 1–2 tbs ranch or blue cheese dressing down the center. Place one provolone slice on the dressing, then a portion of buffalo-coated chicken (1 piece per wrap or sliced pieces to fit). Top with a handful (about 1/2 cup) of seasoned shredded romaine and 2–3 slices of tomato.

Fold and serve: Fold the bottom edge up over the filling, then fold sides in and roll tightly. If desired, place seam-side down in a hot skillet for 1 minute per side to seal and lightly toast. Slice in half on the bias and serve immediately with extra dressing and any remaining buffalo sauce on the side.