Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup honey
- 2 tablespoons hot sauce
- 4 large tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup crumbled feta cheese
- Vegetable oil for frying
Feel free to swap out the feta cheese for something creamier like goat cheese, or add some sliced avocado for extra richness. Cooking is all about making it your own!
Instructions
- Begin by marinating the chicken. In a bowl, combine the chicken breasts and buttermilk, letting them soak for at least 30 minutes. This step ensures tenderness and flavor, a trick I picked up from watching my grandmother tenderize meats.
- While the chicken marinates, mix the flour, paprika, garlic powder, cayenne, salt, and pepper in a large bowl.
- In a small saucepan over low heat, combine the honey and hot sauce, stirring until well blended. Set aside to cool.
- Heat vegetable oil in a large skillet over medium-high heat. The key is to have enough oil to submerge the chicken halfway.
- Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the seasoned flour mixture, ensuring an even coat.
- Fry the chicken in the hot oil until golden brown and cooked through, about 6-8 minutes per side. This is where the magic happens, as the crispy coating forms a delicious crust.
- Transfer the cooked chicken to a paper towel-lined plate to drain. Once slightly cooled, slice the chicken into strips.
- Drizzle the honey-hot sauce mixture over the chicken strips, tossing gently to coat each piece.
- Assemble the wraps by placing a portion of chicken on each tortilla, followed by lettuce, tomatoes, and feta cheese.
- Roll up the tortillas, slice in half, and serve immediately for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International