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Red Rooster Rippa Roll

Red Rooster Rippa Roll - recipe card
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A crunchy, spicy fried chicken strip wrapped in a warm flour tortilla with cool lettuce, ripe tomato, and a creamy sriracha-lime sauce. Each bite delivers a sharp kick of cayenne and paprika balanced by the refreshing crunch of fresh vegetables.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts (about 2 medium), cut into 1/2-inch strips
  • 1/2 cup buttermilk
  • 1 tsp hot sauce (such as Frank’s RedHot)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour (4.5 oz / 125g)
  • 1/2 cup cornstarch (2.5 oz / 70g)
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Vegetable oil, for deep frying (about 4 cups / 32 fl oz)
  • 1/2 cup mayonnaise (4 oz / 115g)
  • 2 tbsp sriracha sauce
  • 1 tbsp fresh lime juice (from about 1/2 lime)
  • 1/2 tsp garlic powder
  • 4 large (10-inch) flour tortillas
  • 2 cups shredded iceberg lettuce
  • 1 large tomato, thinly sliced
  • 1/2 cup sliced dill pickles (optional)

Instructions

  1. In a medium bowl, whisk together buttermilk, hot sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add the chicken strips and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 4 hours) – this tenderizes the meat and builds a flavorful base.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined. The cornstarch ensures an extra-crisp crust that stays crunchy even after saucing.
  3. Pour about 2 inches of vegetable oil into a heavy-bottomed pot (such as a Dutch oven) and heat over medium-high heat until the oil reaches 350°F (177°C) on a deep-fry thermometer. While the oil heats, dredge the chicken: remove one strip from the buttermilk, letting excess drip off, then coat thoroughly in the flour mixture, pressing the breading onto the surface. Shake off any loose crumbs and set on a wire rack. Repeat with remaining strips.
  4. Fry the chicken in batches, being careful not to crowd the pot (about 4–5 strips per batch). Cook for 4–5 minutes, turning once halfway through, until deep golden brown and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Transfer to a paper towel-lined plate to drain. The oil should stay at 350°F (177°C) between batches; adjust the heat as needed.
  5. In a small bowl, combine the mayonnaise, sriracha, lime juice, and 1/2 tsp garlic powder. Whisk until smooth. Taste and add a pinch of kosher salt if desired. The sauce should be creamy, spicy, and bright from the lime.
  6. Warm the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap in a clean kitchen towel and microwave for 30 seconds. This makes them pliable and easier to roll without cracking.
  7. To assemble each roll, lay a tortilla flat and spread 2 tablespoons of the sriracha sauce down the center. Lay a handful of shredded lettuce (about 1/2 cup) on the sauce, then arrange 3–4 tomato slices and a few pickle slices on top. Place 3–4 chicken strips over the vegetables.
  8. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly from one end to form a compact cylinder. Slice in half diagonally with a sharp knife and serve immediately while the chicken is still hot and crispy.

Notes

Store assembled rolls (without cutting) wrapped in foil in the refrigerator for up to 1 day; the tortilla may soften but the chicken will remain flavorful. For longer storage, keep the fried chicken, sauce, and tortillas separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken strips in a 375°F (190°C) oven for 5–7 minutes until crisp, then reassemble rolls. The sauce can be made up to 1 week ahead. Fried chicken strips can be frozen for up to 1 month; reheat directly from frozen in a 400°F (204°C) oven for 10–12 minutes.

Nutrition

Keywords: red rooster rippa roll, spicy chicken wrap, crispy chicken roll, sriracha chicken wrap, fried chicken tortilla, chicken roll recipe, weeknight dinner, American fusion, fried chicken wrap, quick main course

Find it online: https://copycatkitchenco.com/red-rooster-rippa-roll/