🐔 Cheddar’s-Style Buffalo Chicken Wrap (Copycat Recipe)

Y'all, I love Cheddars Scratch Chicken. But there are 2 problems:

1. I'm an hour away from any Cheddars locations.

2. I'm convinced that all food at restaurants, and most food at most grocery stores is basically poisonous, or at least full of many more toxins than I care to know about (fecal soup or sprayed-on folic acid, anyone??)

   
   

   For me to go out to eat requires me to suspend reality. Which I do. Because I love people, I love food cooked by other people, and sometimes, I just want a break from dirtying up my own kitchen further. Remember--5 kids, that I homeschool, plus the farm, plus the hubs works from home as well. That's a LOT of dishes, pots, and pans, on the daily.

   
   

   So when I start getting a hankering for a visit to Cheddars, and don't have the inclination to suspend the truth, or the requisite 3.5-hr time commitment for

   driving there, eating, and driving back, I make this copycat recipe:

   
   

🐔 Cheddars-Style Buffalo Chicken Wrap (Copycat Recipe)

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 2–4 wraps (depending on size)

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts

• ½ cup buttermilk, or 1/2 cup whole milk with 1 teaspoon vinegar or lemon juice added (this step is optional, for tenderizing, but oh-so-good)

• 1 cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• Fat for frying (lard, tallow, or coconut oil)

  
  

Buffalo Sauce:

• ⅓ cup Frank’s Red Hot sauce (or your fave)

• 2 tablespoons melted butter

  
  

Wrap Fixings:

• Large flour tortillas (burrito-size)

• Shredded lettuce

• Shredded cheddar cheese

• Ranch dressing (or bleu cheese if you’re feelin’ bold)

• Pickles (optional but amazing, and how they serve it at Cheddars)

  
  

Instructions:

1. Tenderize (Optional):

   If you have time, soak the chicken breasts in buttermilk for 30 mins to an hour for extra juicy chicken. Pat dry when ready.

2. Bread It: Slice the chicken into strips, chunks, or keep whole (Cheddar’s-style often uses strips, but chinks cook faster). In a bowl, mix the flour, salt, pepper, paprika, and garlic powder. Dredge the chicken pieces until well-coated.

3. Fry It: Heat fat in a skillet over medium-high heat. Fry chicken until golden brown and cooked through (internal temp 165°F), about 4–6 minutes per side (for strips--keep a close eye on nuggets--finish in the oven when in doubt). Drain on a paper towel-lined plate.

4. Buffalo It: In a separate bowl, mix the hot sauce and melted butter. Toss your cooked chicken in the sauce until coated.

5. Assemble: Warm your tortillas slightly to make them flexible. Lay down lettuce, cheddar, buffalo chicken, a drizzle of ranch, and pickles. Roll it up burrito-style.

6. Optional Step: Want that restaurant-style finish? Toss the wrapped burrito into a hot, dry skillet for 1–2 minutes per side to toast it lightly.

   
   

👩‍🌾 Tips from the Ranch:

• Make-Ahead: You can fry the chicken ahead of time and reheat in the oven or air fryer for wrap assembly later.

• Car-Friendly Tip: Wrap each one in parchment and foil like a burrito for mess-free eating on the go.

• Heat Level: Want it hotter? Add a pinch of cayenne to the buffalo sauce. Want it mild? Cut the hot sauce with more butter, or add a drizzle of honey for some sweet heat.