SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE

Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce image

Provided by Eddie Jackson

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

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

Steps:

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.