Crispy chicken fingers with a crispy potato chip coating and Sriracha ranch dipping sauce

Ingredients:

Sriracha Ranch Dip

• 0.5 cup mayonnaise
• 1/4 cup sour milk or kefir, shake well
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• 2 finely chopped green onions
• 1 tbsp Sriracha sauce
• 0.5 tsp sugar
• Zest and juice of 1 lime

Chicken

• 1 bag (280g) sweet chili tortilla chips (or any other flavor)
• 3 large eggs
• 1 tbsp Sriracha sauce
• 1 cup flour
• 900 g boneless, skinless chicken breasts, cut into 2.5 cm thick longitudinal strips.
• Vegetable oil for deep-frying
• Fresh vegetables (celery, peppers or endive), for serving

Preparation:

1. Sauce:
   
   In a medium bowl, combine mayonnaise, sour milk, sour cream, cilantro, parsley, green onions, Sriracha, sugar, lime zest and juice until smooth. Season with salt and pepper to taste.
2. Crush the chips in a food processor until you have about 3 cups of crumbs. Place the crumbs in a large shallow bowl. Beat the eggs with the Sriracha sauce in a second shallow bowl, and in a third shallow bowl, combine the flour, 1/2 teaspoon of salt, and a pinch of black pepper.
3. In a large cast-iron skillet, heat about 1 inch (2.5 cm) of vegetable oil until a few crumbs of chip sizzle (175-180°C on a deep-fry thermometer).
4. Chicken strips:
   
   Season the chicken strips with salt and pepper. Dredge the chicken in flour, then dip in egg, then roll in chips. Fry in batches until crispy and golden brown, about 4 minutes per batch. Transfer to paper towels to drain excess oil.
5. Season the chicken fingers with salt and serve warm with dipping sauce and crudites.