-
1
Pour frying oil into a deep skillet until skillet is half way full.
-
2
Preheat the oil to 350-375 degrees F {placed over medium heat}.
-
3
Using two shallow dishes, prepare dredging station: fill one dish with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs, milk and remaining 1/4 teaspoon seasoning salt.
-
4
Mix to combine the ingredients in each of the dishes.
-
5
Slice chicken breasts into thin strips.
-
6
Place chicken into flour mixture to coat.
-
7
Remove from flour, shaking off any excess and coat in egg mixture.
-
8
Place back into the flour for a second coat.
-
9
Shake off any excess flour and place into the hot oil to fry.
-
10
Try not to over crowd the pan!
-
11
You may have to do two or three batches.
-
12
{Remember: If you put chicken into the oil and nothing happens, the oil is too cold.
-
13
If you put chicken into the oil and it sizzles violently, its too hot.
-
14
You need to find a happy medium between those two for frying.}
-
15
Fry chicken 3-4 minutes per side or until golden in color.
-
16
Remove chicken onto paper towels to drain.
-
17
Sprinkle with some salt.
-
18
Store in a warm oven until ready to eat.
-
19
To assemble the wraps, place chicken pieces onto a tortilla.
-
20
Top with lettuce, tomato and ranch dressing.
-
21
Roll and eat!
