Step-by-step instructions
Make the ranch sauce. In a small bowl, mix together the mayonnaise, 1/3 cup buttermilk, yellow mustard, salt, black pepper, and garlic powder. Set it aside.
Prepare the dry mix. In a shallow bowl, whisk the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper until combined.
Mix the wet ingredients. In a deep bowl, combine the remaining buttermilk with salt, black pepper, paprika, and garlic powder and stir until smooth.
Create the flaky texture. Add 3 tablespoons of the wet batter from the previous step into the dry mixture and mix until combined; this step is key for added crunch.
Coat the chicken. For each chicken tender, dip it in the wet batter, coat with the dry mix, return to the wet, and finally back into the dry for a double coat. Let them rest for about 10 minutes to set.
Fry the chicken tenders. Heat oil in a frying pan until it reaches 365°F. Fry the tenders in batches to avoid overcrowding, cooking until they turn a deep golden brown, which usually takes 7-8 minutes.
Drain excess oil. Place the fried tenders on a paper towel-covered plate to absorb any extra oil.
Best ways to enjoy it
To serve these Chicken Snack Wraps, you have plenty of options! Wrap them in a soft tortilla with fresh lettuce, tomatoes, and a drizzle of that homemade ranch sauce. Pair them with crispy fries, coleslaw, or a simple green salad for a balanced meal. You could also add some sliced avocado or jalapeños for an extra kick!
Keeping leftovers fresh
To store your Chicken Snack Wraps, let the tenders cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. Reheat in the oven or air fryer to recapture that crispy texture. If you want to freeze them, place the cooled tenders in a freezer-safe bag or container. They can be stored frozen for up to two months; just make sure to defrost them in the fridge before reheating.
Pro chef tips
For the best results, try to use buttermilk for marinating, as it tenderizes the chicken and adds rich flavor. When frying, avoid overcrowding the pan; this helps achieve that perfectly crispy exterior. If you’d like extra crispiness, consider adding a bit more cornstarch to your dry mix or using panko breadcrumbs as a coating.
Creative twists
If you’re feeling adventurous, consider experimenting with spices! Swap out the paprika for cayenne pepper for a spicy kick, or add herbs like oregano or thyme for a different flavor profile. You could also mix in some grated cheese into your dry coating or drizzle honey over the cooked chicken for a sweet and savory combination.
Common questions
How long does it take to prepare this recipe?
It takes about 10 minutes to prep and 20-30 minutes to cook, making this a quick meal option.
Can I use a different type of chicken?
Absolutely! You can use chicken thighs or even chicken tenders straight from the store for convenience.
How do I make it gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend, and ensure your cornstarch is certified gluten-free.
Embrace the joy of cooking with this outstanding Chicken Snack Wrap recipe. It’s sure to become a family favorite that delights everyone at the table!
