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

Total Time:
50 min
30 min
20 min

6 to 8 servings

  • 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
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.

  • Special equipment: a deep-frying thermometer, optional

View All

Cooking Tips
Loading review filters...