1-Marinate 2 pounds chicken tenderloins in 2 cups buttermilk for at least 30 minutes, up to 8 hours in the fridge. This keeps the meat tender and juicy.

2-Cook ½ pound bacon in a saute pan over medium-high heat until crispy. Remove bacon, reserve grease in the pan.

3-Mix 4 cups flour, 2 tablespoons baking powder, 1 teaspoon each salt, pepper, garlic powder, and smoked paprika in a bowl.

4-Add cooking oil to the pan to 1-inch depth, heat to 350°F (175°C).

5-Coat chicken in flour mixture, fry 4 minutes per side. Drain on a baking rack over paper towels, cut into 3-4 pieces once cooled slightly. This country fried chicken technique ensures maximum crispiness.

6-Assemble: Lay tortilla flat, layer 2 cups chopped romaine, sliced tomato, 1 cup carrot matchsticks, sliced ½ red onion, ranch dressing, 1 cup blue cheese crumbles, bacon, chicken. Drizzle 1 cup buffalo sauce.

7-Fold sides in, roll from bottom, slice diagonally. Serve warm.