Dijon Saltine And Wheat Germ Crusted Chicken Fingers With Ranch Dipping Sauce Recipes
SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE
a deep-frying thermometer, optional
Provided by Eddie Jackson
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
- For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
- Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
- Sprinkle the chicken strips with some salt and pepper.
- Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
- Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
- Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.
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