Set a Dutch oven, wok, or tall pot over medium heat and add enough neutral oil to fry the chicken thighs (probably about 2 inches or 5 cm deep).

While that's coming to temp, combine the flour, cornstarch, and spices in a wide bowl or small sheet tray.

Pour the milk onto a different shallow dish.

Move the chicken thighs to the flour mixture. Flip and press the chicken thighs into the flour until completely coated. Move the tenders to the milk to coat and then back to the flour mixture one more time.

• You want a craggy, thick layer that is sticking onto the meat. If there are any bald spots, cover them with flour.

At the stove, use a thermometer to verify that the oil is at 375°F/190°C.

Slowly lay the chicken thighs into the oil and set a timer as they fry. After a few minutes, flip them to ensure even browning.

In total, the chicken should fry for around 8 minutes, but check their internal temperature with a thermometer to ensure they’ve reached at least 165°F/73°C.

• Fry in batches to ensure even oil temps.

Move the fried chicken to a paper towel on a wire rack, dab off any excess oil, and sprinkle with salt immediately.

Combine all ranch components in a small bowl. Mix until evenly combined. Taste and adjust as needed.

Lay out the tortilla and sprinkle the desired amount of cheese on it. Place a tender and a half on top of the cheese followed by lettuce and the ranch sauce.

Roll up the wrap and enjoy!

• Keep these components prepped but separate in the fridge for a quick snack or meal.