Description
These Crispy KFC Turkey Snack Wraps feature tender turkey strips marinated in buttermilk and spices, coated in a crispy flour and cornstarch batter, and fried to perfection. Combined with a tangy, crunchy cabbage slaw and a spicy gochujang mayonnaise sauce, these wraps make a delicious and satisfying snack or light meal, inspired by the flavors of KFC but with a fresh, homemade twist.
Ingredients
Scale
Turkey Strips & Breading
- 14 oz turkey breast or chicken breast, cut into strips
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3.5 oz all-purpose flour
- 1.75 oz cornstarch
- 1 large egg
- Vegetable oil for frying (about 1 to 1.25 inches deep)
Slaw
- 5.3 oz green cabbage, finely shredded
- 1.75 oz red cabbage, finely shredded
- 1 medium carrot, julienned
- 2 spring onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Salt and pepper to taste
Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar
To Assemble
- 4 large flour tortillas, 10 inches diameter
- Fresh coriander or parsley for garnish (optional)
Instructions
- Marinate Protein: Combine the turkey breast strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Mix well to ensure the strips are evenly coated. Cover and refrigerate for at least 15 minutes to tenderize and flavor the meat.
- Prepare Breading Station: Whisk the egg in a shallow bowl. In a separate shallow bowl, thoroughly mix together the all-purpose flour and cornstarch. These will be used to create the crispy coating.
- Bread Turkey Strips: Remove the marinated turkey strips from the refrigerator. Dip each strip first into the beaten egg, then coat completely with the flour and cornstarch mixture, shaking off any excess to prevent clumping.
- Fry Turkey: Heat vegetable oil in a deep skillet to medium-high heat until it reaches the appropriate frying temperature (about 350°F). Carefully add the turkey strips in batches to avoid overcrowding. Fry each strip for 3 to 4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Once cooked, drain the strips on paper towels to remove excess oil.
- Prepare Slaw: In a mixing bowl, combine the finely shredded green and red cabbage, julienned carrot, and thinly sliced spring onions. In a separate small bowl, whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper until smooth. Pour the dressing over the vegetables and toss until evenly coated and fresh in flavor.
- Make Sauce: In a small bowl, mix together the mayonnaise, gochujang, honey, and rice vinegar until the sauce is smooth and well combined. This spicy and tangy sauce complements the fried turkey perfectly.
- Warm Tortillas: Heat the flour tortillas in a dry skillet over medium heat for about 20 to 30 seconds on each side, or alternatively, warm them wrapped in a damp paper towel in the microwave for 30 seconds until pliable.
- Assemble Wraps: Spread a generous amount of the gochujang mayonnaise sauce evenly over each warmed tortilla. Layer with a substantial portion of the cabbage slaw, followed by several crispy turkey strips. Drizzle with additional sauce if desired and garnish with fresh coriander or parsley.
- Finish and Serve: Roll each tortilla tightly to form a wrap and slice diagonally in half for easy handling. Serve immediately while the turkey is still warm and crispy for the best taste and texture experience.
Notes
- Make sure the oil temperature stays consistent during frying to achieve optimal crispiness without burning.
- If you don’t have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added as a substitute.
- The gochujang sauce adds a spicy kick; adjust the amount to your heat preference.
- You can substitute turkey breast with chicken breast if preferred.
- To keep wraps warm before serving, wrap them in foil and place in a low oven (around 200°F) for up to 10 minutes.
