Dragon Recipe

Slice and brine

Slice the chicken breasts into 1/2-inch strips (about 8–10 strips per pound). Place the strips in a bowl and pour the buttermilk over them so they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and help the coating adhere.

Prepare dredge

In a wide shallow bowl or dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Coat the chicken

Remove chicken from the buttermilk, letting excess drip off. Working in batches, press each strip firmly into the flour mixture, then shake off excess. For extra crispiness, dip the floured strip back briefly into remaining buttermilk and then dredge again in the flour mixture for a double coating.

Heat oil and fry

Pour about 1–1.5 inches of vegetable oil into a large heavy skillet or Dutch oven (about 1.5–2 cups). Heat the oil over medium-high heat to 350°F (175°C) or until a small pinch of flour sizzles and browns in 10–12 seconds. Fry the coated chicken strips in batches without crowding, about 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 while you finish the rest.

In a small saucepan over low heat, combine 3 tablespoons butter, 1/2 cup hot sauce, 1 teaspoon honey, 1/2 teaspoon apple cider vinegar, and 1/4 teaspoon salt. Stir until the butter is melted and the sauce is smooth and slightly thickened, about 2–3 minutes. Taste and adjust sweetness or vinegar to preference.

Place the fried chicken strips in a large bowl. Pour the warm buffalo sauce over the chicken and toss gently until each piece is evenly coated. Keep warm.

Warm the flour tortillas: stack tortillas and wrap in a slightly damp paper towel. Microwave for 20–30 seconds or warm individually in a dry skillet 15–20 seconds per side until pliable.

Prepare produce: chop or shred the lettuce so you have roughly 2 cups, and dice tomatoes if not already diced.

Assemble each tortilla: lay a warm tortilla on a plate. Spoon about 1/4 cup ranch dressing in a line down the center (or to taste). Place 4–5 buffalo-coated chicken strips on top of the dressing. Top with about 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, and sprinkle with 3/4 oz (about 3 tablespoons) blue cheese crumbles.

Finish and serve: for a slightly crisp wrap, fold in the sides and roll tightly or serve open-faced like a taco. Serve immediately with extra ranch and buffalo sauce on the side if desired.