Buffalo wings are one of my favorites! I have a lot of favorite meals, I’m starting to think…anyway…I really like having a buffalo chicken wrap…but I don’t always want to go out to the bar or restaurant for one. They’re easy to make right at home, and great for lunch or dinner.
If you’ve seen the chicken and waffle recipe…the chicken recipe will look familiar…and it should…it’s exactly the same! In case you haven’t seen the recipe, I’ve posted it again, right here. Go on, take a look.
Fried Chicken Tender Ingredients:
½ cup all purpose flour
4 tablespoons water
1 cup breadcrumbs
½ cup panko
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground mustard
½ teaspoon chili powder
8 boneless, skinless chicken tenders
Create a dredging station. Place the flour onto a plate.
Next, crack both eggs and whisk with the water.
Combine the breadcrumbs, panko, salt, pepper, garlic powder, paprika, ground mustard, and chili powder. Stir the ingredients. Place breadcrumb mixture onto a plate.
Dip the floured tender in the egg wash….Wow, that pic is a little blurry…sorry…it was the only one I took for that part…
Coat the tender in the breadcrumbs.
Put the same tender back into the egg wash.
Coat the tender a second time with the breadcrumbs. Repeat for all tenders. Discard any remaining flour, egg wash, and breadcrumbs.
Pour vegetable oil into skillet. (I poured in enough to create about ¼-½ inch of oil.) Heat the oil to 350 degrees. Fahrenheit.
Fry chicken in batches (about 4-5 tenders at a time). Fry for about 4-5 minutes per side. The internal temperature of the chicken should be around 165 degrees Fahrenheit when cooked through.
Remove chicken from skillet, and place onto a paper towel lined plate. This will allow the excess oil to drain.
Okay…now onto the new stuff…
Here’s the rest of the stuff that you’ll need: (Use as much or as little as you want for each wrap)
Shredded or grated cheddar cheese
Ranch dressing or bleu cheese dressing
8 inch flour tortilla
Buffalo wing sauce
Using an 8 inch flour tortilla, layer in lettuce, a few slices of carrots, a few slices of celery, and chopped tomato.
Place a chicken tender in a bowl, and coat chicken with desired amount of buffalo wing sauce. Place chicken on cutting board, and cut into bite size pieces.
Layer the chicken pieces on tortilla, along with freshly grated cheddar cheese. Drizzle with ranch dressing or bleu cheese. Roll into a wrap or burrito shape.
Cut the wrap in half, on the bias (at a diagonal angle). Serve on a plate. Eat and enjoy!
If you don’t want to make 8 wraps at once (one per chicken tender), you can store the leftover chicken in an air-tight container in the refrigerator and use on salads or another wrap later. If you don’t want to fry all of the tenders, just get them breaded, and put them in the freezer to cook later.