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Crispy Chicken & Ranch Wraps Recipe
Serves: 6
    For the chicken-
1 lb. chicken breasts 1 cup all purpose flour 1 1/4 teaspoons seasoning salt {such as Lawry's}, divided 1/2 teaspoon black pepper 1/2 teaspoons garlic powder 2 eggs 3 tablespoons milk oil for frying, such as vegetable or peanut oil For the wraps- 2 roma tomatoes, sliced 4 large leafs lettuce ranch dressing 6 medium flour tortillas {8 inch}  
Pour frying oil into a deep skillet until half way full. Preheat to 350-375 degrees {around medium heat}. Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs, milk and remaining 1/4 teaspoon seasoning salt. Mix both. Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into 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, its too cold. If you put chicken ... more

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