Ingredients
Equipment
Method
- Slice the chicken breasts into thin, even strips to ensure quick and uniform cooking; season generously with garlic powder, onion powder, paprika, salt, and black pepper.2 boneless, skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
- Place the flour in one shallow dish, the buttermilk in a second dish, and the panko breadcrumbs in a third dish to set up the dredging station.1 cup all-purpose flour, 1 cup buttermilk, 1 cup panko breadcrumbs
- Dip the chicken strips into the flour, submerge in buttermilk, and press firmly into the panko breadcrumbs until fully coated.
- Heat about a half-inch of vegetable oil in a large skillet over medium heat and fry the chicken strips for 5 to 7 minutes until golden brown and crispy.Vegetable oil
- In a separate pan, cook the bacon strips over medium heat until crispy, then drain and crumble into small pieces.6 strips bacon
- Lay the tortillas flat and spread one tablespoon of ranch dressing evenly across each one.4 large flour tortillas, 1/4 cup ranch dressing
- Layer the lettuce, tomatoes, cheese, crispy chicken, and bacon in the center of each tortilla.1 cup shredded lettuce, 1 cup diced tomatoes, 1 cup shredded cheddar cheese
- Fold in the sides of the tortilla tightly, roll from bottom to top, slice in half, and serve immediately.
Notes
To ensure the best results, make sure your oil is hot enough before frying to prevent the breading from becoming soggy. Press the panko breadcrumbs firmly into the chicken strips during the dredging process to create a signature thick, crunchy crust.
