Copycat Chick-Fil-A Hash Brown Scramble Burrito - cooking recipe

Ingredients

1 (16 ounce) bag tater tots
Fried Chicken
6 cups peanut oil, for frying
Wet mixture for chicken
1/2 cup pickle juice
1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 3/4 lbs chicken tenderloins, about 16 pieces
1 large egg
Dry Mixture for chicken
3 cups all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking powder
1 teaspoon kosher salt
1 tablespoon paprika
2 teaspoons chili powder
Scrambled eggs
1 (8 ounce) cooking spray, such as Pam
8 large eggs
1/4 cup whole milk
1 cup monterey jack and cheddar cheese blend, shredded
1/8 teaspoon kosher salt
4 flour tortillas, 10-inch
1 (8 ounce) jar salsa, jalepeno preferred

Preparation

Hash Browns:
Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside.
Heat oven to 350 degrees F Line a baking sheet with paper towels.
Wet mixture:
In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients.
Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture:
Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside.
Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
Scrambled Eggs:
In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9'x13'). Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled.
Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas.
One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.