KFC-Style Zinger Twister

1In a medium bowl, whisk together the mayonnaise, lemon juice, cracked black pepper, and garlic powder until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2In a shallow dish, combine the flour, cornstarch, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Whisk thoroughly to ensure the spices are evenly distributed.

3Place the chicken strips into the buttermilk and soak for 15 minutes. This tenderizes the meat and helps the breading adhere.

4Fill a heavy-bottomed pot or Dutch oven with 3 inches of vegetable oil. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.

5Remove a chicken strip from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour mixture, pressing down firmly so the coating adheres well. Shake off excess flour and repeat with remaining strips.

6Fry the chicken in batches of 3 or 4 to avoid overcrowding the pot, which would drop the oil temperature. Fry for 5 to 6 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).

7Remove the chicken with a slotted spoon and drain on a wire rack set over a baking sheet for at least 3 minutes to maintain crispiness.

8Briefly warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

9To assemble, spread a generous tablespoon of the pepper mayo down the center of each tortilla. Top with a handful of shredded lettuce, a portion of diced tomatoes, and two crispy chicken strips.

10Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to create a secure wrap. Serve immediately while the chicken is hot and crispy.