Step 1

Pour frying oil into a deep skillet until half way full. Preheat to 350-375° F.

Step 2

Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs and remaining 1/4 teaspoon seasoning salt. Mix both.

Step 3

Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into hot oil to fry. Try not to overcrowd the pan! You may have to do two or three batches. Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Sprinkle with some salt. Store in warm oven until ready to eat.

Step 4

To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll and eat!