Ingredients
For the Wrap
1 cup all purpose flour
4 tbsp lard
1 tsp kosher salt
⅓ cup water
For the Chicken Brine
Chicken tenders
Buttermilk (enough to submerge)
¼ cup Franks
For the Chicken Seasoning Flour
½ cup rice flour
1 tbsp cayenne
1 tbsp paprika
1 tbsp garlic powder
1 tbsp kosher salt
For the Buffalo Sauce
½ cup Franks Red Hot
5 tbsp Butter
For the Buttermilk Ranch
½ cup mayo
¼ cup sour cream
4 tbsp buttermilk
1 tsp garlic powder
2 tbsp chopped dill
2 tbsp chopped parsley
1 tsp black pepper
pinch of salt to taste
Bacon
Lettuce
Tomato
Gouda Cheese
Directions
Step 1
Put your chicken tenders in a bowl then add your buttermilk and hot sauce and mix. Cover and set in the fridge for 1-24 hours.
Step 2
Fork lard into flour then add salt and your water. Knead until smooth (roughly 3-5 minutes) adding more flour or water if need be. Cover in a bowl and let rest for 30 minutes. After it rests, split into two and roll thin. Put into a hot pan for about a minute a side then put on a plate and cover with a towel.
Step 3
Line your bacon on a baking tray with parchment paper. Put in the cold oven and set to 400 for about 15 minutes or until crispy.
Step 4
To make your buttermilk ranch add all the ingredients to a bowl and let sit in the fridge for as long as you can. If you give it a couple of hours or a full day it will taste much better.
Step 5
Take your tenders out of your marinade and into your seasoning flour. Use one wet hand and one dry hand. Coat well and fry in oil at 350 degrees until crisp and cooked through. Roughly 5-7 minutes.
Step 6
To make your buffalo sauce, melt your butter in a pan then add your hot sauce. Mix very well.
Step 7
Add your cooked chicken tenders to a bowl and toss with your buffalo sauce.
Step 8
To assemble, put your wrap down followed by chopped lettuce and diced tomato. Then bacon and gouda. Use a torch if you have one to melt the cheese. Add a few chicken tenders and top with the ranch. Roll it up and ENJOY.
