Best Recipe for Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup buttermilk, shaken
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh Italian parsley
- 2 scallions, finely chopped
- 1 tablespoon sriracha
- 1/2 teaspoon sugar
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
- One 10-ounce bag sweet chili flavor tortilla chips or your favorite flavor chips
- 3 large eggs
- 1 tablespoon sriracha
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 pounds boneless skinless chicken breasts, cut lengthwise into 1-inch strips
- Vegetable oil, for frying
- Crudites, such as celery, peppers and endive, for serving
Instructions
- Watch how to make this recipe.
- 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. Season with salt and pepper.
- For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
- 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.
- Sprinkle the chicken strips with some salt and pepper.
- Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
- Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
- Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.
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