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
  • Prep: 20 min
  • Cook: 10 min
  • Total: 30 min
  • Servings: 10

Ingredients (19)

Steps (9)

  • 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.
  • For safe meat preparation, reference the USDA website.

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