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

a deep-frying thermometer, optional
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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 6 to 8 servings
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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


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 


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the chicken strips with some salt and pepper.
  5. Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
  6. 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.
  7. Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.
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