Sweet Chili Chip-Crusted Chicken Fingers With Sriracha Ranch Dipping Sauce
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Mayonnaise1 cup
Buttermilk (shaken)1 cup
Sour Cream2 tbsps
Cilantro (chopped fresh)2 tbsps
Italian Parsley (chopped fresh)1 tbsp
Sriracha1 tsp
Sugar3 large
Egg1 cup
All-Purpose Flour1
CruditesDirections:
1
Watch how to make this recipe
2
For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth
3
Season with salt and pepper
4
For the chicken: Crumble the chips into a food processor and process until finely ground
5
(You should have about 3 cups crumbs
6
) Spread the crumbs in a large shallow bowl
7
Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl
8
Sprinkle the chicken strips with some salt and pepper
9
Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F)
10
Dredge the chicken in the flour, then the egg, then the crumbs
11
Fry, in batches, until crisp and golden, about 4 minutes per batch
12
Drain on paper towels
13
Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites