Crispy Chicken & Ranch Wraps

Pour frying oil into a deep skillet until skillet is half way full. Preheat the oil to 350-375 degrees F {placed over medium heat}.

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. Mix to combine the ingredients in each of the dishes.

Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg mixture. Place back into the flour for a second coat. Shake off any excess flour and place into the hot oil to fry. Try not to over crowd the pan! You may have to do two or three batches. {Remember: If you put chicken into the oil and nothing happens, the oil is too cold. If you put chicken into the oil and it sizzles violently, it’s too hot. You need to find a happy medium between those two for frying.} Fry chicken 3-4 minutes per side or until golden in color. Remove chicken onto paper towels to drain. Sprinkle with some salt. Store in a warm oven until ready to eat.

To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll and eat!