Cheese Puff Chicken Tender Lettuce Cups with Aerated Original Ranch

Rated 4/5 based on 7 customer reviews

Recipe courtesy of Casey Thompson, as seen on Bravo's Top Chef: Last Chance Kitchen

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Ingredients (19)

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