Homemade KFC-style fried chicken tender wraps (classic, mac and cheese, spicy slaw, buffalo)

Season the flour with dried basil, thyme, oregano, smoked paprika, garlic powder, celery seed, dry mustard, kosher salt and pepper; mix.

Mix the egg with the buttermilk and add the chicken tenders, making sure all are covered.

Chop the store-bought cabbage and carrot mix into small bite-size pieces. Dress with mayo, buttermilk, salt, pepper, a little sugar and a little vinegar, add about a tablespoon of chopped onion, mix and taste.

Drain the cooked elbow macaroni, return it to the pot and stir in chunks of Velveeta until melted; add about three tablespoons of milk, salt and pepper.

Take the tenders out of the buttermilk and egg, coat in the seasoned flour and shallow fry in hot oil a few at a time so the temperature does not drop, about 6 to 8 minutes, turning about 3 minutes in, to 165 and a deep brown.

Cut the dill pickles into thin strands. Warm the tortillas to make them pliable.

Classic wrap: mayo, pickles and a tender on a warm tortilla; fold up the bottom and sides.

Variation: mac and cheese wrap - a bed of mac and cheese, a tender, a sprinkle of three cheese blend, then fold.

Variation: spicy slaw wrap - mix mayo and sriracha for the spicy sauce; sauce, coleslaw, pickles and a tender, then fold.

Variation: buffalo wrap - mix melted butter with Frank's Red Hot and brush a tender on both sides; cut thin strips of inner celery and pick the leaves; layer chunky blue cheese dressing, celery strips, the tender and the leaves, then fold.