Buffalo ranch chicken wraps
Cooking Con Claudia · ♥ 3.3K likes · 56.6K views · 5 min video
Read about tenderloins in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole eggs
- ½ cup buttermilk
Combine the eggs, buttermilk and red hot in a bowl.
- ¼ cup red hot
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
Add the salt, black pepper, garlic powder, onion powder and chili powder and mix until well combined.
- 2 lb chicken tenders
Coat the chicken tenders fully in the marinade, cover with plastic wrap and marinate at least 30 minutes.
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1½ tsp salt
- 2 tsp black pepper
Mix the flour, cornstarch, salt and black pepper for the dry mixture.
Seasoned flour and cornstarch dredge
- 3 tsp garlic powder
- 4 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp chili powder
Add the garlic powder, onion powder, cayenne pepper and chili powder, mix, and taste to adjust the salt and cayenne.
Shake the excess marinade off each tender, dip it in the dry mixture and coat, then shake off the excess.
Go back through and coat each tender a second time, from the marinade into the dry mixture again.
- peanut oil
Fry the tenders about four to five minutes, until nice and golden, and repeat with the rest.
- tortilla
- lettuce
- cheese
- red hot
- ranch
Build the wrap on a tortilla with lettuce, chicken, cheese, red hot and ranch, then close it.