Homemade Crispy Chicken "Twister" Wraps
Learn how to make your own KFC Twisters at home! These chicken and pepper mayo wraps are a delicious and easy alternative to the fast food favourite. With this homemade version, you can customise the 11 herbs and spices to your taste and make a healthier version of the classic KFC dish. Whether you’re craving a quick lunch or a tasty dinner, these Twisters are sure to satisfy your taste buds! So join me as we recreate one of KFC’s most popular menu items in the comfort of our own kitchen.
Ingredients
11 Herbs & Spices
- 1 Tbsp - Salt
- 1 Tbsp - Celery Salt
- 2 Tbsp - Garlic Powder
- 2 Tbsp - Paprika
- 1 Tbsp - Ground Black Pepper
- 1 Tbsp - Ground White Pepper
- 1 Tbsp - Mustard Powder
- 1 Tbsp - Ginger Powder
- 1 Tbsp - Dried Oregano
- ½ Tbsp - Dried Basil
- ½ Tbsp - Dried Thyme
Pepper Mayonnaise
- ½ Cup - Mayonnaise
- 1 Tbsp - Ground White Pepper
- 30 - Cracks Black Pepper
- ¼ - Lemon, Juiced
- Salt To Taste
Tortillas and Filling
- 1 ½ Cup Buttermilk
- 2 - Large Chicken Breasts, Sliced into Strips
- 1 Cup - Plain (All Purpose) Flour
- 4-6 - Flour Tortillas, Warmed
- 1-2 - Tomatoes, Large Diced
- 3 - Romaine Lettuce Leaves, Sliced
- Oil for Frying
Instructions
- Add the herbs and spices to a bowl and whisk to combine.
- Add the sliced chicken to a bowl with the buttermilk and 3 Tbsp of the herbs and spices mix. Allow to marinate for 30 minutes up to 24 hours.
- Add all the pepper mayonnaise ingredients in a bowl and combine. Adjust seasoning levels to taste.
- Pour enough vegetable oil into a large-rimmed pan to fill it in half. Heat to 180℃ - 350℉
- Dredge the chicken in plain flour and fry it in hot oil for 4-5 minutes or until golden and crispy. Set aside and repeat any remaining batches.
- Warm the tortillas in a microwave or oven. Spread with pepper mayo, lettuce, tomato and chicken. Drizzle over more of the pepper mayo and fold. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
These wraps can be stored in the fridge for up to 3 days and in the freezer for up to 2 months, both wrapped tightly. It’s not recommended to freeze them due to the fresh ingredients, which won’t hold up too well upon thawing. These wraps can be eaten hot or cold; however, they’re much better fresh. If freezing, only do so as a last resort.
Reheating Instructions
If reheating, either use a microwave, sandwich press or lightly toast in a pan over medium heat. The wraps can be disassembled to remove and reheat the chicken separately if you wish to do so. If reheating from frozen, thaw overnight in the fridge.
This recipe can be made in advance. The chicken can be marinated and fried, then frozen. Once the chicken is fried, allow it to cool and place it into airtight containers. Place in the freezer for up to 4 months. Thaw in the fridge overnight, and to reheat, place it back into hot oil for 2-3 minutes, use a microwave, or pan-fry it.
Watch How To Make The Recipe
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What is the measure for buttermilk? 1½ what?
1/2 Cup. My apologies. I’ll have that fixed.
Hi chef, sorry I am going to ask something that might sound stupid but how much is 30 cracks of black pepper? Does it mean turning the grinder 30 times or how do you measure it?
Hi, Yolande. The pepper crack is a little silly joke I have running on the channel. It does mean 30 turns on the pepper grinder. Salt and pepper is always to taste.