Cheese Puff Chicken Tender Lettuce Cups with Ranch
Ingredients(19)
cheese puffs
2 cups
kettle-cooked potato chips
1 cup
rice flour
1 cup
1 tablespoon
whole milk
1 cup
egg
1
chicken tenderloins
1 lb.
canola oil
4 cups
salt
Sriracha sauce
½ cup
sambal
¼ cup
lime juice
1 tablespoon
Bibb lettuce cups (small leaves)
Serrano chile, sliced thin
½
cilantro leaves
Greek yogurt
¼ cup
milk
½ cup
1 tablespoon
2 tablespoons
For safe meat preparation, reference the USDA website.
Steps(9)
- 1
Crush up the cheese puffs and the potato chips in a food processor until it is ground like coarse breadcrumbs. Place chips in a bowl.
- 2
In another bowl, mix together the flour and the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. Set aside.
- 3
In another bowl, whisk the milk and egg
- 4
Dredge the chicken in the flour. Dredge in the milk. Then, coat in the chip mix. Press it well to make sure it sticks well.
- 5
Heat 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.
- 6
In a bowl, mix together Sriracha sauce, sambal and lime juice. Set aside.
- 7
Place the fried chicken in a lettuce cup. Garnish with hot sauce, chiles and cilantro.
- 8
Mix remaining ingredients, except seasoning mix, in a bowl. Place into an iSi canister and charge twice. Dispense mixture onto lettuce cups.
- 9
Sprinkle with packaged Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet.
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