Ingredients (19)
-
cheese puffs 2 cups
-
kettle-cooked potato chips 1 cup
-
rice flour 1 cup
-
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
-
Hidden Valley® Original Ranch® Dressing 1 tablespoon
Steps (9)
-
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.
-
2In another bowl, mix together the flour and the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. Set aside.
-
3In another bowl, whisk the milk and egg
-
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.
-
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.
-
6In a bowl, mix together Sriracha sauce, sambal and lime juice. Set aside.
-
7Place the fried chicken in a lettuce cup. Garnish with hot sauce, chiles and cilantro.
-
8Mix remaining ingredients, except seasoning mix, in a bowl. Place into an iSi canister and charge twice. Dispense mixture onto lettuce cups.
-
9Sprinkle with packaged Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet.
Did you make this recipe?
I made it
(0 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!