Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 boneless skinless chicken breasts (1 to 1.25 lb), cut into 8 strips
- 1 cup buttermilk, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp white pepper, 1/4 tsp cayenne
- 1 cup all-purpose flour, 1/3 cup cornstarch, 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp each garlic & onion powder, 1/2 tsp baking powder, 1/2 tsp white pepper
- Neutral oil for frying (3–4 cups) or oil spray for air-fryer
- 4 large (10-inch) flour tortillas
- 2 cups shredded iceberg lettuce; 2 medium tomatoes, thinly sliced
- Peppery Mayo: 1/2 cup mayo, 1 tbsp sour cream, 1 tsp lemon juice, 1 tsp Dijon, 1 tsp vinegar, 1 tsp coarse black pepper, 1/4 tsp garlic powder, pinch sugar & salt
Do This
- 1) Marinate chicken in buttermilk and spices for 30 minutes (refrigerated).
- 2) Stir together peppery mayo; chill. Prep lettuce and tomatoes.
- 3) Mix seasoned flour. Double-dredge chicken: flour → back to buttermilk → flour; rest 10 minutes.
- 4) Fry at 350°F until golden and 165°F inside, 5–6 minutes (or air-fry 400°F for 12–14 minutes, flipping once).
- 5) Warm tortillas in a dry skillet, 20–30 seconds per side.
- 6) Spread 2 tbsp pepper mayo on each tortilla; add lettuce, tomatoes, and 2 chicken strips.
- 7) Roll burrito-style; griddle seam-side down with a little oil 45–60 seconds to seal. Serve.
Why You’ll Love This Recipe
- Crispy, craggy chicken strips inspired by the classic fast-food favorite.
- Bold peppery mayo that balances creamy, tangy, and spicy notes.
- Warm tortilla with a quick griddle seal for that satisfying handheld crunch.
- Air-fryer and oven options included for flexibility.
Grocery List
- Produce: Iceberg lettuce, tomatoes, lemon
- Dairy: Buttermilk, sour cream (optional)
- Pantry: Flour, cornstarch, mayonnaise, Dijon mustard, vinegar, spices (kosher salt, black/white pepper, paprika, garlic powder, onion powder, cayenne), neutral oil, flour tortillas
Full Ingredients
Crispy Chicken Strips
- 2 boneless skinless chicken breasts (1 to 1.25 lb total), cut into 8 even strips
Buttermilk Marinade
- 1 cup buttermilk
- 1 teaspoon kosher salt (use 3/4 tsp if using table salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
Seasoned Flour Dredge
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
For Frying
- 3–4 cups neutral oil (canola, peanut, or vegetable) for deep or shallow frying
- Or: oil spray for air-fryer
Peppery Mayo (House Sauce)
- 1/2 cup mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon white or apple cider vinegar
- 1 teaspoon freshly cracked black pepper (coarse grind)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sugar
- 1/8 teaspoon kosher salt
- Optional: 1–2 dashes hot sauce
Assembly
- 4 large (10-inch) flour tortillas
- 2 cups shredded iceberg lettuce
- 2 medium tomatoes, thinly sliced (8–12 slices total)
- 1–2 teaspoons neutral oil or butter for griddling
Ranch Swap (Optional)
- 1/2 cup ranch dressing
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon fresh lemon juice
Step-by-Step Instructions
Step 1: Slice and marinate the chicken
Pat the chicken dry and slice into 8 even strips (about 1 inch wide and 4 inches long). In a bowl, whisk buttermilk, kosher salt, garlic powder, onion powder, paprika, white pepper, and cayenne. Add chicken, stir to coat, cover, and refrigerate for 30 minutes (up to 6 hours for extra tenderness).
Step 2: Make the peppery mayo and prep veggies
Stir together mayonnaise, sour cream, Dijon, lemon juice, vinegar, black pepper, garlic powder, sugar, and salt. Chill. Shred the iceberg lettuce and slice the tomatoes. Lay tomato slices on paper towels to wick moisture so the wrap stays crisp.
Step 3: Mix the seasoned flour and dredge
In a shallow bowl, combine flour, cornstarch, salt, paprika, garlic and onion powders, baking powder, white pepper, cayenne, and black pepper. Remove chicken from marinade, letting excess drip. Dredge in flour, dip back into the buttermilk, then dredge in flour again, pressing to create a craggy coating. Set on a wire rack and rest 10 minutes while you heat the oil.
Step 4: Fry (or air-fry/oven-bake) the chicken strips
Heat 1.5–2 inches of oil in a heavy pot to 350°F. Fry chicken in batches until deep golden and crisp, 5–6 minutes total, turning as needed. Internal temperature should reach 165°F. Drain on a rack and sprinkle lightly with salt. Air-fryer option: preheat to 400°F; mist dredged strips with oil and cook 12–14 minutes, flipping at 7 minutes, until 165°F and crisp. Oven option: bake on a greased wire rack over a sheet pan at 425°F for 18–22 minutes, flipping once; mist with oil for best browning.
Step 5: Warm the tortillas
Heat a dry skillet over medium. Warm each tortilla 20–30 seconds per side until pliable, or microwave 4 tortillas wrapped in a damp towel for 20–25 seconds. Keep warm under a clean towel.
Step 6: Assemble the wraps
Spread about 2 tablespoons peppery mayo (or ranch) down the center of each tortilla. Add 1/2 cup shredded lettuce and 2–3 tomato slices. Place 2 crispy chicken strips on top. Drizzle with an extra teaspoon of sauce if you like a saucier wrap.
Step 7: Roll and griddle to seal
Fold the sides in, then roll tightly from the bottom into a burrito-style wrap. Lightly oil a skillet and set over medium heat. Place wraps seam-side down and press gently; griddle 45–60 seconds per side until lightly toasted and sealed. Slice in half and serve immediately with extra peppery mayo.
Pro Tips
- Rest the dredged chicken 10 minutes before frying; it helps the coating adhere and crisp.
- Keep oil at 350°F. Too cool = greasy strips, too hot = burnt coating before the meat cooks.
- Use cornstarch and a pinch of baking powder in the flour for an ultra-light, craggy crust.
- Pat tomato slices dry; excess moisture makes wraps soggy.
- Warm tortillas right before assembling to prevent cracking and to help them seal on the griddle.
Variations
- Classic Ranch Twister: Swap peppery mayo for ranch mixed with 1 teaspoon black pepper and 1 teaspoon lemon juice.
- Spicy Zinger-Style: Double the cayenne in the marinade and dredge; add hot sauce to the peppery mayo.
- Lighter Air-Fryer: Use the air-fryer method and a thinner smear of sauce (1 tablespoon) for a leaner wrap.
Storage & Make-Ahead
Cooked chicken strips keep 3 days refrigerated in an airtight container. Recrisp in a 375°F oven or air-fryer for 8–10 minutes. Peppery mayo keeps 1 week refrigerated. Shred lettuce and slice tomatoes the day of serving for best texture. Assemble wraps just before eating; once assembled and griddled, they’re best within 20 minutes. You can also freeze cooked strips up to 2 months; reheat from frozen at 375°F for 15–18 minutes until hot and crisp.
Nutrition (per serving)
Approximate per wrap: 680 calories; 36 g protein; 56 g carbohydrates; 30 g fat; 2 g fiber; 1250 mg sodium. Values will vary with frying method and tortilla brand.
