Ingredients
for 8 wraps
Fried Chicken
- 1 lb Walmart Chicken Breast Tenderloins (425 g)
- 1 teaspoon kosher salt, divided
- 1 ½ cups all purpose flour (185 g)
- ½ cup cornstarch (60 g)
- ½ teaspoon baking powder
- 1 cup buttermilk (240 mL)
- 2 teaspoons hot sauce
- 1 large egg
- 2 cups vegetable oil (480 mL), or as needed
Hot Spiced Oil
- 2 ½ tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
Wraps
- 8 flour tortillas
- 2 cups shredded iceberg lettuce (200 g)
- 1 cup bread and butter pickles (150 g)
- ⅓ cup mayonnaise (80 g)
- ¼ cup reserved frying oil (60 mL)
Nutrition Info
- Calories 960
- Fat 72g
- Carbs 51g
- Fiber 8g
- Sugar 7g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Make the fried chicken: Cut the Walmart Breast Tenderloins into 1-inch (2.54 cm) cubes and season evenly with ½ teaspoon salt.
- In a shallow bowl, stir together flour, cornstarch, baking powder, and ¼ teaspoon salt until combined. In a separate shallow bowl, whisk together the buttermilk, remaining ¼ teaspoon salt, hot sauce, and egg until smooth.
- Working in batches, coat the chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture. Set on a plate while you heat the oil for frying.
- Fill a large, high-walled cast iron skillet with about 2 inches of vegetable oil. Heat over medium-high heat until the temperature reaches 360–375°F (182–190°C). Set a wire rack on top of paper towels.
- Working in batches to avoid overcrowding the pan, fry the chicken in the hot oil for about 3 minutes on each side, or until deep golden brown and cooked through. Transfer to the wire rack to drain. Reserve the frying oil.
- Make the hot spiced oil: In a large bowl, whisk together the cayenne, brown sugar, garlic powder, paprika, and black pepper. Carefully pour in ½ cup of the reserved frying oil and whisk to combine.
- Working in batches if necessary, toss the fried chicken in the spiced oil until evenly coated, adding more oil if the mixture gets too thick. Return to the wire rack and let cool enough to handle.
- Assemble the wraps: Roughly chop the chicken.
- Set a tortilla on a cutting board. Use a knife to cut from the center of the tortilla down to the bottom edge. Scoop about ¼ cup of the chopped chicken onto the bottom left quadrant of the tortilla, to the left of the cut. Working clockwise, add ¼ cup shredded lettuce to the top left quadrant, 2 tablespoons chopped pickles to the top right quadrant, and drizzle or spread 2 teaspoons of mayonnaise over the bottom right quadrant. Starting from the bottom left and working clockwise, fold each quadrant over the next, pressing gently after each fold.
- In a large nonstick skillet, heat 1 tablespoon of the reserved frying oil over medium-high heat. Working 2 at a time and adding more oil between batches, fry each wrap on both sides for 1–2 minutes, until golden brown, being careful to keep the fillings inside.
- Serve warm.
- Enjoy!