Kentucky Wrap Recipe

Prepare and marinate

Trim the chicken into strips about 1" wide and 3-4" long. In a bowl combine buttermilk and hot sauce, add the chicken, cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1" (approximately 1 cup for a 10" skillet). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Make dry mix

In a shallow bowl or dish whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly combined.

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry mix, pressing the coating onto the meat. Shake off excess. Fry chicken in batches so pieces don't touch, 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 crisp. If needed, hold in a 200°F (95°C) oven while finishing remaining batches.

Whisk together mayonnaise, yellow mustard, honey, pickle juice, black pepper, and salt in a small bowl until smooth. Taste and adjust seasoning; add more pickle juice or honey to balance tang and sweetness. Refrigerate until assembly.

Warm the tortillas briefly in a dry skillet or microwave (10-15 seconds) so they are pliable.

Lay a warm tortilla on a clean surface. Spread about 1 to 1.5 tablespoons of the Kentucky-style mayo down the center of the tortilla.

Place one lettuce leaf lengthwise on the sauce, add 2 slices of bacon (broken in half if needed), 3-4 pieces of fried chicken, 2-3 tomato slices, and 2 pickle slices if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and ingredients.

If desired, toast the assembled wraps in a hot dry skillet seam-side down for 1-2 minutes per side to seal and crisp the tortilla. Cut each wrap in half on the diagonal and serve immediately.