Pat Dry: Pat the chicken tender or chicken strip pieces very dry with a paper towel. This helps the breading stick better.

Set Up Breading Stations: Prepare three shallow dishes.

Dish 1: Combine all-purpose flour, garlic powder, paprika, black pepper, and salt. Mix well. This is your seasoned flour.

Dish 2: Whisk the egg and milk together. This is your egg wash.

Dish 3: Place the breadcrumbs.

Bread the Chicken: Take each piece of chicken. First, dredge it in the seasoned flour, shaking off any excess. Next, dip it into the egg wash, letting extra drip off. Finally, roll it in the breadcrumbs, pressing gently to make sure the breading covers all sides. Set the breaded chicken on a plate. Repeat for all chicken pieces.

You have two excellent options for cooking the chicken: air fryer or oven. Both methods give you super crispy chicken tenders.

Option A: Air Fryer Method (Recommended for Crispiest Results)

Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) for 3-5 minutes.

Arrange Chicken: Lightly spray the air fryer basket with cooking oil or line it with parchment paper designed for air fryers. Place the breaded chicken tenders in a single layer in the basket. Do not overcrowd the air fryer basket. Cook in batches if needed to ensure even cooking.

Air Fry the Chicken: Air fry the chicken for 10–12 minutes until golden brown and crispy. Flip the chicken halfway through the cooking time (around the 5-6 minute mark). The chicken cooks through when the internal temperature reaches 165°F (74°C). The breading will be golden and crispy.

Rest: Once cooked, remove the crispy chicken tenders from the air fryer. Place them on a wire rack to rest for a few minutes. This helps keep them crisp.

Option B: Oven Method

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Lightly spray with cooking oil.

Arrange Chicken: Place the breaded chicken tenders in a single layer on the prepared baking sheet. Ensure space between each piece for even cooking.

Bake the Chicken: Bake for 18-25 minutes, or until the chicken is golden brown and cooked through. Flipping halfway (around 9-12 minutes) helps achieve an even crisp. The chicken cooks properly when it reaches an internal temperature of 165°F (74°C).

Rest: Remove the crispy chicken from the oven and let it rest on a wire rack.

While the chicken cooks, prepare your other ingredients.

Shred Lettuce: If you did not buy pre-shredded lettuce, finely shred the lettuce.

Shred Cheese: If using a block of cheddar cheese, shred the cheese.

Warm Tortillas (Optional): Lightly warm the soft flour tortilla in a dry skillet or microwave for a few seconds. This makes them more pliable and prevents cracking when you wrap them tightly.

This is where your McDonald's snack wrap comes to life.

Lay Out Tortilla: Place one soft tortilla flat on a clean surface.

Add Sauce: Drizzle about 1 tablespoon of ranch dressing down the center of the tortilla. You can use ranch or honey mustard. A bit of mayo also works for extra creaminess.

Add Chicken: Place one or two crispy chicken tenders or chicken strips on top of the ranch sauce. You might need to cut the chicken if your tenders are too long for the tortilla.

Add Toppings: Sprinkle a generous amount of shredded lettuce over the chicken. Then, add a sprinkle of shredded cheese.

Wrap Them Tightly: Fold in the sides of the tortilla first, about 1 inch on each side. Then, tightly roll the bottom edge up over the filling. Continue rolling firmly until you have a compact wrap. This technique helps hold everything together, much like the classic McDonald’s snack wrap.