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DIY KFC Twister: Make Your Own At Home

Written by Peter Allen on . Posted in food

If you are like my family, you have a favorite KFC wrap that you want to eat pretty much every day of the week. However, you also know that it probably isn’t healthy to eat all of that sodium and fat for every meal. One of the best ways to make your favorite KFC chicken wrap healthier is to make it at home.

You can break down the individual ingredients in the wrap and really decide where you want to allot your calories. Or, you can just save some money by building your own recipe instead of going to KFC all the time.

No matter what your reason is (and you don’t need to have a reason at all), the best wraps start with one main ingredient: chicken twisters. Chicken twisters were taken off of the menu a few years ago, but many of us still weep silently when we go through that drive-through.

KFC Twister Wrap

KFC wraps have a few main ingredients: tortillas, lettuce, tomato, and a good mayonnaise. It also has those chicken twisters that some people struggle to replicate on their own. It is a simple snack that you can make into your own wrap, or you can use it as a dipper with some sauce.

Now, KFC took twisters off of the menu a few years ago and replaced them with something similar. Similar, but not the same. That’s why I’ve taken to my kitchen to find the best recipe for my own chicken twisters.

How to Make KFC Twisters At Home

KFC prides itself on its chicken, and it really is pretty good. It isn’t hard to fry up some chicken, but you have to really work to get that secret blend of herbs and spices down. It is a science of sorts, trying to figure out what the amount is, but it isn’t impossible.

Use the base chicken of this recipe over and over again. It doesn’t need to just be in twister wraps. It can be in any recipe where you need crispy chicken strips.

KFC Chicken Twister (And Wrap) Recipe

Extremely simple and easy to make, KFC twisters are a combination of juicy chicken, delicious spices, and irreplaceable sauce that work together to create a taste that is quite unique. My recipe cuts down on some of the salt and fat from the version you can get in store.

Servings: 6

Prep: 10 Minutes

Cooking: 15 Minutes

Ingredients:

  • 1 Pound Boneless Skinless Chicken Breast. Slice It Into Strips.
  • Oil Of Your Choice For Deep Frying (Canola Or Vegetable Work Best).
  • 6 Burrito-size Tortillas Of Choice (Kfc Uses A Traditional Flour Tortilla)
  • 1 Chopped Large Tomato
  • 1 Cup Shredded Romaine Lettuce

For The Dredge:

  • 1 Large Egg
  • 1 Cup 2% Or Whole Milk
  • 2 Cups Plain Flour
  • 1/8 Teaspoon Baking Powder
  • 2 1/2 Teaspoons Salt
  • 3/4 Teaspoon Pepper
  • 1/8 Teaspoon Paprika
  • 1/8 Teaspoon Garlic Powder
  • 1/8 Teaspoon Chicken Stock Powder
  • 1 Large Sealable Plastic Zip Bag

For The Pepper Mayo

  • 1 1/2 Cup Regular Mayonnaise (Do Not Use Light)
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Freshly Ground Black Pepper

Steps:

Making the chicken strips

  1. Start by bringing your oil to 375 degrees Fahrenheit– be careful to avoid splashes.
  2. In a large zip bag, combine the flour, chicken stock powder, pepper, paprika, and garlic powder. Shake the bag vigorously to combine. If you want to get your children involved, this is a great activity for them.
  3. Whisk your egg in a medium-sized bowl and then add the milk. Whisk again.
  4. Pat your chicken strips dry and add half of them to the bag. It is better to start slowly and really coat your chicken. Seal the bag and shake until they are evenly coated. Remove them and set aside. Keep repeating until you have all of your strips well covered. If you need to add more spices, do so. The biggest mistake you can make in this recipe is to not have enough coating.
  5. Dip each strip into the milk and egg and then return it to the flour mixture. When you have a few ready, close the bag and shake them again until they are coating. Once again, do not go light on the coating.
  6. Add the prepared strips to the fryer. Add only a handful at a time because you do not want them to be crowded in the oil. Stir them gently so that they don’t stick to the pot or to each other, which is common.
  7. Fry your chicken strips until they are golden and crispy. This will take about 10 minutes, depending on the size of your strips and the heat of your oil.
  8. Place your chicken strips on paper towels, which will collect some of the dripping oil.
  9. Repeat until the chicken is all prepared.

Assembling Your Wrap

  1. Whisk together the mayonnaise, pepper, and lemon juice to form your sauce. Do not do this ahead of time because it will separate quite quickly.
  2. Lightly heat your tortillas in a pan or over the heat until they are warm and soft. Be careful not to burn them.
  3. Spread some of the pepper may down the middle of the tortilla. Keep it about an inch away from the edges so that you don’t have any mess.
  4. Place 1-2 of the strips on the tortilla lengthwise, and then top with lettuce and tomato.
  5. Roll up the burrito, tucking the bottom. Allow one side to stay open.
  6. Repeat until you have enough servings.

Of course, there are many other things you can add to make your KFC twister wrap all your own. In my family, we love to add bacon, ranch dressing, onions, pickles, and sweet peppers. There is really no way to go wrong. We cut the wraps into medallions so that they are easier for the younger kids to eat, but these shouldn’t be too hard to keep together if you’ve perfected your burrito rolling.

Typically, we serve our wraps with potato chips, carrot sticks, french fries, or rice. However, you can just look at the KFC menu to get some great side dish recipes.

The success of your chicken twisters and therefore, your KFC wrap, comes down to frying the chicken well. You need to ensure that your chicken is crispy and fried all the way through. If you aren’t a fan of oil, this recipe transfers easily to an air fryer to get a crispy chicken strip. With an air fryer, you can even go a little lighter on the batter to help make things even healthier.

Peter Allen

Peter Allen

Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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