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

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Sriracha Ranch Dipping Sauce:

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

Chicken:

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