Crispy Chicken Bacon Ranch Wrap with Buttermilk (Print version)
Crispy buttermilk fried chicken with bacon and ranch dressing rolled in a warm tortilla. A hearty handheld dinner ready in about 40 minutes.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken breasts, cut into 4 cutlets
02 -
1 cup (240 ml) buttermilk
03 -
1 tbsp hot sauce (such as Louisiana-style), optional
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp smoked paprika
07 -
1/2 tsp kosher salt
08 -
1/2 tsp black pepper
For the coating
09 -
1 cup (125 g) all-purpose flour
10 -
1/4 cup (30 g) cornstarch
11 -
1 tsp garlic powder
12 -
1 tsp onion powder
13 -
1 tsp smoked paprika
14 -
1/2 tsp salt
15 -
1/2 tsp black pepper
16 -
1/2 tsp cayenne pepper (optional)
17 -
Vegetable oil for frying
For assembly
18 -
4 large flour tortillas
19 -
8 slices bacon, cooked until crisp
20 -
1/2 cup (120 ml) ranch dressing
21 -
1 cup (100 g) shredded cheddar cheese
22 -
1 cup shredded iceberg lettuce
23 -
1 Roma tomato, diced
# Instructions:
01 -
In a shallow dish, whisk the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt and pepper. Add the chicken cutlets and turn to coat. Cover and refrigerate for at least 2 hours, or up to overnight.
02 -
Lay the bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp. Transfer to a paper towel-lined plate.
03 -
In a wide bowl, whisk the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper and cayenne. Remove a cutlet from the buttermilk, let the excess drip off, then press into the flour mixture. Dip it back into the buttermilk briefly, then into the flour again for a thick, craggy coat. Repeat with the remaining cutlets.
04 -
Pour half an inch of oil into a heavy skillet and heat to 350°F. Fry the chicken in batches for 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165°F. Drain on a wire rack.
05 -
Toast each tortilla in a dry skillet for 15 seconds per side until soft and pliable. Spread ranch down the center, then layer lettuce, tomato, fried chicken, bacon and cheddar. Fold the sides in, roll tightly, and cut in half.
# Good to know:
01 -
Best eaten right after assembly so the crust stays crunchy.
02 -
Slice chicken against the grain for easier bites.