KFC-Style Classic Chicken Wrap with Pickles and Mayo

Why You’ll Love This Recipe

• True-to-drive-thru flavor: juicy chicken with extra-crispy crags, cool dill pickles, and a peppery mayo.
• That signature toasty seam is easy at home with a quick griddle finish.
• Flexible cooking options: deep-fry, air-fry, or oven-bake.
• Great for weeknights, game day, or meal prep.

Grocery List

• Produce: 1 lemon
• Dairy: Buttermilk
• Pantry: Chicken tenders, all-purpose flour, cornstarch, dill pickle chips, dill pickle juice, mayonnaise, hot sauce, canola or peanut oil, flour tortillas, paprika, garlic powder, onion powder, kosher salt, black pepper, white pepper, baking powder, cayenne

Full Ingredients

Pepper Mayo

• 1/2 cup mayonnaise
• 1 1/2 teaspoons freshly ground black pepper
• 1/4 teaspoon ground white pepper
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon garlic powder
• Pinch kosher salt

Buttermilk Marinade

• 1 1/4 pounds chicken tenders (about 8 small tenders)
• 3/4 cup buttermilk
• 2 tablespoons dill pickle juice (from the pickle jar)
• 1 teaspoon hot sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper

Seasoned Flour Dredge

• 1 cup all-purpose flour (120 g)
• 1/3 cup cornstarch (40 g)
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon baking powder
• 1/4 teaspoon cayenne pepper

For Frying & Assembly

• 1 1/2 to 2 quarts neutral oil (canola or peanut), for frying
• 4 (8-inch) flour tortillas
• 24 to 32 dill pickle chips (6–8 per wrap)
• Extra kosher salt for finishing

Step-by-Step Instructions

Step 1: Make the Pepper Mayo

In a small bowl, whisk together the mayonnaise, black pepper, white pepper, lemon juice, garlic powder, and a pinch of salt until smooth. Cover and refrigerate so the flavors bloom while you cook.

Step 2: Marinate the Chicken

Pat the chicken tenders dry. In a medium bowl, whisk the buttermilk, dill pickle juice, hot sauce, kosher salt, garlic powder, and white pepper. Add the chicken, turn to coat, and marinate at least 30 minutes (or up to 24 hours refrigerated).

Step 3: Mix the Seasoned Flour

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, black and white pepper, baking powder, and cayenne. Stir well to evenly distribute the seasonings.

Step 4: Dredge for Maximum Crunch

Lift a tender from the marinade, letting excess drip off. Toss in the seasoned flour, firmly pressing to create craggy bits that fry up super crisp. Place on a wire rack and repeat. Let the dredged tenders rest 10 minutes; this helps the coating adhere.

Step 5: Fry the Chicken

Heat 1 1/2 to 2 quarts oil to 350°F in a deep pot or Dutch oven. Fry in batches, without crowding, 4–5 minutes per batch, turning once, until golden and the thickest part reaches 165°F. Transfer to a wire rack set over a sheet pan; immediately sprinkle with a pinch of salt. Return oil to 350°F between batches.

Step 6: Warm the Tortillas

Warm tortillas in a dry skillet over medium heat 15–20 seconds per side until pliable with light brown spots, or wrap in a damp paper towel and microwave 20–30 seconds. Keep covered so they stay soft.

Step 7: Assemble and Griddle the Seam

Spread 1 tablespoon Pepper Mayo down the center of a warm tortilla. Add 2 hot, crispy tenders and 6–8 dill pickle chips. Fold the bottom up, then roll tightly into a snug wrap. Lightly oil a skillet and place the wrap seam side down over medium heat; press gently and cook 45–60 seconds until the seam is toasty and sealed. Repeat with remaining wraps. Serve immediately with extra Pepper Mayo for dipping.

Pro Tips

• For KFC-style pepper kick, use both black and white pepper in the mayo and the dredge.
• Resting dredged chicken for 10 minutes sets the coating so it won’t slide off when frying.
• Keep fried tenders crisp in a 200°F oven on a wire rack while you finish the rest.
• Pickles should be cold and crunchy; ridge-cut dill chips give great snap against the hot chicken.
• Griddling seam side down is the key to that distinctive toasty strip and a wrap that stays closed.

Variations

• Spicy Wrap: Add 1/2 teaspoon cayenne to the dredge and 1 teaspoon hot sauce to the Pepper Mayo. Toss fried tenders in a little chili oil before wrapping.
• Air Fry: Mist dredged tenders with oil and air-fry at 400°F for 9–12 minutes, flipping at 6 minutes, until 165°F. They won’t be as craggy as deep-fried but still crisp.
• Oven-Baked: Arrange on a greased rack over a sheet pan, spray lightly with oil, and bake at 425°F for 16–20 minutes until 165°F, broiling 1–2 minutes for extra color.

Storage & Make-Ahead

Pepper Mayo keeps 1 week refrigerated. Marinate chicken up to 24 hours. Fried tenders are best fresh but can be cooled and refrigerated up to 2 days; re-crisp in a 375°F oven for 10–12 minutes or air fryer at 380°F for 4–6 minutes. Warm tortillas just before assembling. To freeze: dredge raw marinated tenders, freeze on a sheet pan until firm, then store up to 2 months; fry from frozen at 325–340°F for 6–8 minutes, finishing at 350°F to crisp.

Nutrition (per serving)

Approx. 610 calories; 28 g protein; 48 g carbohydrates; 32 g fat; 3 g fiber; 1450 mg sodium. Estimates will vary based on oil absorption, tortilla brand, and pickle type.