Best Sweet Chili Chip Crusted Chicken Fingers With Sriracha Ranch Dipping Sauce Recipes

Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce image

Provided by Kardea Brown

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 large eggs
16 to 20 ounces your favorite BBQ or salt and vinegar potato chips (I like Zapp's Voodoo)
2 pounds boneless chicken breast, cut into strips
1/2 cup honey
5 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
Kosher salt

Steps:

For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

Baked Sriracha Buffalo Wings with Sweet Chili Mayo Dipping Sauce image

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 10

3/4 cup Asian sweet chili sauce
1/2 cup mayonnaise
Juice of 1 lime
Kosher salt
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wingtips removed
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter, melted
3/4 cup sriracha
Celery sticks, for serving, optional

Steps:

Whisk the chili sauce, mayonnaise, lime juice and 1/2 teaspoon salt together in a small bowl. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.