Ingredients (19)
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cheese puffs 2 cups
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kettle-cooked potato chips 1 cup
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rice flour 1 cup
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whole milk 1 cup
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egg 1
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chicken tenderloins 1 lb.
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canola oil 4 cups
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salt
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Sriracha sauce ½ cup
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sambal ¼ cup
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lime juice 1 tablespoon
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Bibb lettuce cups (small leaves)
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Serrano chile, sliced thin ½
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cilantro leaves
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Greek yogurt ¼ cup
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milk ½ cup
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Hidden Valley® Original Ranch® Dressing 1 tablespoon
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Categories (4)
Steps (9)
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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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2In another bowl, mix together the flour and the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. Set aside.
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3In another bowl, whisk the milk and egg
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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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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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6In a bowl, mix together Sriracha sauce, sambal and lime juice. Set aside.
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7Place the fried chicken in a lettuce cup. Garnish with hot sauce, chiles and cilantro.
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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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9Sprinkle with packaged Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet.
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