Buffalo Fried Chicken Wrap | SAM THE COOKING GUY 4K

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Start by preparing the coleslaw component using bag coleslaw.

Add ranch dressing to the coleslaw and mix well.

Add Frank's Red Hot Sauce to the coleslaw and mix until gooey and wet.

Prepare two bowls: one with flour seasoned with kosher salt and black pepper.

In another bowl, use heavy cream instead of buttermilk for the chicken.

Add more Frank's Red Hot Sauce to the heavy cream and mix.

Coat the chicken tenders in the heavy cream mixture, letting them sit for a few minutes.

Bread the chicken by taking each piece out of the cream and coating it in the flour mixture, then place on a rack or plate.

Heat oil in a pot to about 350°F.

Fry the chicken tenders in batches, ensuring they don't stick together, until golden brown.

Remove the fried chicken and let it drain to cool slightly.

Warm a large tortilla in a skillet until the bottom side is nicely warm.

Add provolone cheese to the warm tortilla and let it melt slightly.

Place the fried chicken on top of the melted cheese.

Add the prepared coleslaw on top of the chicken.

Fold the sides of the tortilla in and roll it up tightly to form a wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens