Description
Crispy fried chicken tenders wrapped in soft tortillas with tangy honey mustard slaw, creating a perfect balance of flavors and textures in every bite. This satisfying meal combines crunchy cabbage, juicy tomatoes, and melty cheese for a delicious hand-held lunch or dinner option.
Ingredients
Scale
- For the slaw
- 3 cups shredded green cabbage
- 1/2 cup shredded carrot
- 1/2 cup honey mustard
- 1/4 teaspoon ground black pepper
- For the chicken
- High smoke point oil (vegetable oil, canola oil, or peanut oil)
- 1 pound chicken tenderloins
- 1/4 cup buttermilk
- 1 large egg
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- To assemble
- 4 large tortillas or wraps
- 1/2 cup diced tomato
- 1/2 cup sliced dill pickles
- 1 cup shredded cheese (pepper Jack, cheddar, Monterey Jack, or Colby Jack)
Instructions
- Heat the Oil: Begin heating the oil in a deep fryer or a cast-iron pan with oil at least three inches deep to 350 degrees. This temperature is crucial for achieving that perfect golden-brown exterior while keeping the chicken tender and juicy inside. Using a thermometer will help maintain consistent temperature throughout the cooking process.
- Prepare the Slaw: In a medium bowl, combine all of the ingredients for the slaw and set it aside. This allows the cabbage and carrots to slightly soften and the flavors to meld together while you prepare the chicken. The honey mustard will coat each strand of vegetable, creating a cohesive mixture.
- Create the Egg Wash: In a shallow bowl, whisk together the buttermilk and egg and set it aside. This mixture will help the flour coating adhere to the chicken and adds moisture to ensure juicy tenders.
- Mix the Flour Coating: In a second shallow bowl or dish, whisk together the flour, garlic powder, salt, onion powder, paprika, and black pepper. This seasoned flour mixture provides the flavorful, crispy exterior that makes these chicken tenders irresistible.
- Dredge and Fry the Chicken: In two batches, dredge the chicken tenderloins in the flour mixture, then in the buttermilk mixture, and once more in the flour mixture. This double-dredging technique creates an extra crispy coating. Transfer the chicken to the hot oil and fry for five minutes until golden brown and crispy. The internal temperature of the chicken should register 165 degrees. Transfer the chicken tenders to a paper towel-lined surface to absorb excess grease. Make sure to allow the oil temperature to return to 350 in between batches.
- Assemble the Wraps: To assemble, layer the center of each tortilla with honey mustard slaw, diced tomatoes, sliced pickles, shredded cheese, chicken tenders (you may slice or chop them into small pieces first if you desire), and additional honey mustard sauce if desired. Fold in one or both sides, fold the bottom flap over the top, and roll shut. Serve warm.
Notes
- For homemade honey mustard sauce, mix 1/4 cup Dijon mustard, 1/4 cup honey, 2 tablespoons mayonnaise, and 1 teaspoon vinegar. For a spicy version, add hot sauce to taste.
- You can substitute pre-cooked rotisserie chicken for a quicker version.
- These wraps can be made ahead and refrigerated for up to 24 hours. Wrap tightly in parchment paper or plastic wrap.
- For a lighter version, grill or bake the chicken instead of frying.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 580
- Sugar: 12g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg