Prep:
15 min
|
Cook:
6 min
Cheese Puff Chicken Tender Lettuce Cups with Aerated Original Ranch
Rated 4/5
based on 6 customer reviews
Recipe courtesy of Casey Thompson, as seen on Bravo's Top Chef: Last Chance Kitchen
- Prep: 20 min
- Cook: 10 min
- Total: 30 min
- Servings: 10
Ingredients (19)
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2 cups cheese puffs
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1 cup kettle-cooked potato chips
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1 cup rice flour
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1 cup whole milk
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1 egg
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1 lb. chicken tenderloins
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4 cups canola oil
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salt
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½ cup Sriracha sauce
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¼ cup sambal
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1 tablespoon lime juice
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Bibb lettuce cups (small leaves)
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½ Serrano chile, sliced thin
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cilantro leaves
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¼ cup Greek yogurt
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½ cup milk
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1 tablespoon Hidden Valley® Original Ranch® Dressing -
Steps (9)
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Step 1Crush up the cheese puffs and the potato chips in a food processor until it is ground like coarse breadcrumbs. Place chips in a bowl.
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Step 2In another bowl, mix together the flour and the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Set aside.
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Step 3In another bowl, whisk the milk and egg
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Step 4Dredge the chicken in the flour. Dredge in the milk. Then, coat in the chip mix. Press it well to make sure it sticks well.
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Step 5Heat the oil to 350°F. Drop the chicken in the oil and fry in 2 batches. Cook each batch for 3 min. Remove from the oil and drain on a paper towel lined tray. Season with salt. Allow the oil to return to temperature before frying the second batch.
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Step 6In a bowl, mix together Sriracha sauce, sambal and lime juice. Set aside.
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Step 7Place the fried chicken in a lettuce cup. Garnish with hot sauce, chiles and cilantro.
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Step 8Mix remaining ingredients, except seasoning mix, in a bowl. Place into an iSi canister and charge twice. Dispense mixture onto lettuce cups.
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Step 9Sprinkle with packaged Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix.
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For safe meat preparation, reference the USDA website.
