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1
For the ranch dressing: Whisk the buttermilk, mayonnaise, sour cream and chives together in a mixing bowl.
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2
Season with hot sauce and some salt and pepper.
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3
Cover with plastic wrap and refrigerate until ready to use.
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4
For the chicken tenders: Whisk the buttermilk, hot sauce, 1 tablespoon salt and 1/4 teaspoon pepper together in a large mixing bowl.
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5
Slice the chicken across the grain into long diagonals about 1/2-inch wide.
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6
(Depending on the size of the chicken breasts, you should yield 8 to 12 pieces.)
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7
Place the chicken in the mixing bowl with the buttermilk mixture.
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8
Turn to coat evenly.
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9
Cover the bowl with plastic wrap and refrigerate for 1 hour.
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10
Meanwhile, fill a large Dutch oven halfway with canola oil and heat to 350 degrees F. While the oil is heating up, put the panko breadcrumbs in a large resealable plastic bag.
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11
Push any air out of the bag and seal tightly.
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12
Use the flat side of a meat mallet to lightly crush the breadcrumbs.
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13
Open the bag and add 2 tablespoons salt, 1/2 teaspoon pepper, the all-purpose flour and granulated garlic.
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14
Seal the bag and shake to combine.
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15
After 1 hour, remove the chicken from the buttermilk.
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16
Use your hands to transfer the chicken from the marinade to the bag of seasoned flour, letting any excess marinade stay behind in the bowl.
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17
Seal the bag and shake until all of the chicken is evenly coated.
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18
Use your hands to transfer the chicken back into the bowl of marinade, tossing gently to coat.
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19
Add the chicken back to the seasoned flour, seal the bag and shake again to evenly coat the chicken.
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20
Transfer all of the breaded chicken, in a single layer, onto a rack over a baking sheet and let sit for 15 minutes.
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21
Fry the breaded chicken pieces in batches in the hot oil until golden brown and cooked through, 3 to 5 minutes for each batch.
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22
Make sure that the oil comes back to temperature after each batch.
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23
Use a slotted spoon or tongs to transfer the cooked chicken onto a large plate lined with paper towels to absorb any excess oil.
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24
Season liberally with salt.
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25
To assemble, lay out the tortillas on a clean work surface.
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26
Evenly distribute the lettuce, tomato slices, both cheeses and the chicken tenders on each tortilla.
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27
Top with 2 tablespoons of ranch dressing on each wrap and pickled jalapenos, if using.
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28
Fold the part of the tortilla that is closest to you over the filling tightly.
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29
Fold over both sides of the tortilla and roll over tightly into a large burrito.
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30
Repeat this process with the remaining 3 wraps.
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31
Serve whole or cut in half on a bias.
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32
Serve immediately with the remaining ranch dressing on the side.
