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.
Crispy Chicken "Twister" Wraps
Ingredients
11 Herbs & Spices
- 18 g Salt
- 16 g Celery Salt
- 14 g Garlic Powder
- 14 g Paprika
- 7 g Ground Black Pepper
- 7 g Ground White Pepper
- 6 g Mustard Powder
- 7 g Ginger Powder
- 3 g Dried Oregano
- 1 g Dried Basil
- 1.5 g Dried Thyme
Pepper Mayonnaise
- 125 g Mayonnaise
- 7 g Ground White Pepper
- 30 cracks Black Pepper
- ¼ Lemon Juiced
- Salt To Taste
Tortillas and Filling
- 375 ml Buttermilk
- 2 Chicken Breast Sliced
- 125 g Plain Flour All Purpose
- 6 Flour Tortillas Warmed
- 2 Tomatoes Diced
- 3 Leaves Romaine Lettuce Chopped
- Oil for Frying
Method
- 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. Marinate for 30 minutes, up to 24 hours.
- Combine the remaining herbs and spices mix through the plain flour to make a seasoned dredge.
- Whisk together all the pepper mayonnaise ingredients in a bowl and adjust the seasoning to taste.
- Pour enough oil into a large, rimmed pan to fill it halfway, and heat to 180°C (350°F).
- Dredge the marinated chicken strips through the seasoned flour and fry in the hot oil for 4-5 minutes, until golden and crispy. Set aside and repeat with the remaining batches, letting the oil come back up to temperature between each one.
- Warm the tortillas in a microwave or oven. Spread with pepper mayo, then layer over the lettuce, tomato, and fried chicken. Drizzle over a little more pepper mayo and fold tightly.
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.