Nashville-Style Chicken Wrap

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

2 boneless, skinless chicken breasts or thighs
2 flour tortillas or 2 Kaiser rolls
Lettuce
Tomato
Mayo
Dry Rub:
4 tbsp cayenne pepper
2 tbsp dark brown sugar
2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp celery salt
1/2 tsp cumin, ground
1/2 tsp smoked chili powder
Egg Wash:
3/4 cup milk
1/4 cup whipping cream
1 tsp white vinegar
1 egg
Dredge:
3/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
1/2 tsp salt
Rub: Mix all ingredients thoroughly and rub over the chicken. Place chicken and any excess rub in sealed bag in the fridge for 2 hours.

Egg wash: Blend all ingredients thoroughly.

Dredge: Sift all ingredients together thoroughly.
Preheat deep fryer to 350°F. Remove chicken from the bag, shake off any excess rub and dip chicken in egg wash. Let excess drip off, then dredge in dry mixture. Shake off excess and repeat egg wash, dredge and shake, once more.
Fry chicken until coating is crispy and deep golden brown, and internal temperature reaches 165°F (if the outside starts to get too dark for your liking, finish the chicken in the oven to get the safe internal temperature).
Drain well, and serve hot in a wrap or bun with mayo, lettuce and tom-ato. Flavourful alternative: replace mayo, lettuce and tomato with coleslaw.
Yield: 2 servings


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