Zinger® Crunch Twister®
Zinger® Crunch Twister®
Indulge in the Zinger® Crunch Twister®, featuring crispy chicken, fresh veggies, and zesty sauce wrapped in a soft tortilla. A delicious twist on flavor!
$10.35/ Kcal: 2336KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| 1 lb chicken breast | 480 |
| 1 cup buttermilk | 150 |
| 1 cup all-purpose flour | 455 |
| 1 tsp paprika | 6 |
| 1 tsp garlic powder | 9 |
| 1 tsp onion powder | 8 |
| 1 tsp cayenne pepper | 4 |
| 1/2 tsp salt | 0 |
| 1/2 tsp black pepper | 3 |
| 1 cup panko breadcrumbs | 440 |
| 4 large tortillas | 320 |
| 1 cup lettuce, shredded | 10 |
| 1 tomato, diced | 22 |
| 1/2 cup ranch dressing | 220 |
| Total Calories | 2177 |
Preparing the Chicken
Start by rinsing the chicken breast under cold water to ensure it’s clean. Once rinsed, trim any excess fat and cut the chicken into strips, about one inch wide. This size allows for even cooking and easy wrapping in the tortillas later. Place the chicken strips in a large mixing bowl, preparing them for marination. It’s essential to keep the chicken pieces uniform to ensure they cook evenly and have a consistent texture.
Marinating the Chicken
Pour buttermilk over the chicken strips, making sure they are fully coated. The buttermilk will tenderize the chicken and add moisture, resulting in juicier pieces when cooked. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. If you have more time, letting the chicken marinate for several hours or overnight can significantly enhance the flavor. This extra time allows the buttermilk to work its magic, infusing the chicken with flavor.
Creating the Coating
While the chicken is marinating, prepare the coating. In a separate bowl, combine all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk these ingredients together until they are well-blended, ensuring an even distribution of spices. This spice mix will create a flavorful crust on the chicken once it is fried. Set this bowl aside for the next step in the cooking process.
Breading the Chicken
After the chicken has marinated, remove it from the refrigerator. Take each strip of chicken out of the buttermilk, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, ensuring they are thoroughly coated. Shake off any excess flour before transferring the chicken to a bowl filled with panko breadcrumbs. Press each strip into the breadcrumbs, making sure they are fully covered. This additional step ensures a crunchy texture when fried.
Frying the Chicken
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat. You’ll want enough oil to submerge the chicken, usually about 2 inches deep. Aim for a frying temperature of around 350°F (175°C). To check if the oil is ready, drop in a small piece of bread; it should sizzle immediately. Carefully add the breaded chicken strips in batches to avoid overcrowding the pan. Fry them for about 4-6 minutes on each side until they are golden brown and fully cooked.
Assembling the Twister
Once the chicken is cooked, remove it from the oil and let it drain on paper towels to absorb excess grease. Lay out the large tortillas on a clean surface. Start by placing a few pieces of crispy chicken in the center of each tortilla. Add a handful of shredded lettuce and a few diced tomatoes on top of the chicken. Drizzle ranch dressing over the filling for added creaminess and flavor. Be careful not to overfill the tortillas to make wrapping easier.
Wrapping and Serving
To wrap the Twisters, fold in the sides of the tortilla and then roll it up tightly from the bottom. This method helps keep all the delicious fillings securely inside. Cut each Twister in half for easier handling and a more appealing presentation. Serve the Zinger® Crunch Twisters with extra ranch dressing on the side for dipping. These wraps are perfect for lunch, a casual dinner, or as a party dish that everyone will enjoy.
