Cheese Puff Chicken Tender Lettuce Cups with Aerated Original Ranch

6 Reviews
Recipe courtesy of Casey Thompson, as seen on Bravo's Top Chef: Last Chance Kitchen
  • Prep 20 m
  • Cook 10 m
  • Total 30 m
Servings: 10



  1. 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. 2. In another bowl, mix together the flour and the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Set aside.
  3. 3. In another bowl, whisk the milk and egg
  4. 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. 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. 6. In a bowl, mix together Sriracha sauce, sambal and lime juice. Set aside.
  7. 7. Place the fried chicken in a lettuce cup. Garnish with hot sauce, chiles and cilantro.
  8. 8. Mix remaining ingredients, except seasoning mix, in a bowl. Place into an iSi canister and charge twice. Dispense mixture onto lettuce cups.
  9. 9. Sprinkle with packaged Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix.
• For safe meat preparation, reference the USDA website.

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