Crispy Chicken & Ranch Wraps

• 1 pound Chicken Breasts (about 2 Large)
• 1 cup All-purpose Flour
• 1- 1/4 teaspoon Seasoning Salt, Divided
• 1/2 teaspoons Ground Black Pepper
• 1/2 teaspoons Garlic Powder
• 2 whole Eggs
• 3 Tablespoons Milk
• 3 cups Oil For Frying, Such As Vegetable Or Peanut Oil
• 6 whole Flour Tortillas (8-inch)
• 2 whole Roma Tomatoes, Sliced
• 6 whole Lettuce Leaves
• 6 Tablespoons Ranch Dressing

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!

chicken, allpurpose, salt, ground black pepper, garlic, eggs, milk, vegetable or, flour tortillas, tomatoes, whole lettuce leaves, ranch dressing

Taken from tastykitchen.com/recipes/main-courses/crispy-chicken-ranch-wraps/ (may not work)