Kickin’ Bang Bang Chicken #Rsc - cooking recipe

Ingredients

1 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sriracha sauce, divided use (hot chili sauce)
1 tablespoon fresh lemon juice
1/4 cup fresh chives, finely chopped (plus additional for garnish)
1 1/2 cups Japanese-style bread crumbs (panko)
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1 teaspoon lemon zest
ground black pepper
1 1/4 lbs boneless skinless chicken breasts, cut into small pieces (about 1-1/2 inches in size)
salt
1/2 cup cornstarch
2 eggs
2 teaspoons water
1/2 cup vegetable oil

Preparation

In a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. Set aside.
Combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor. Blend until well combined; transfer to a shallow dish.
Pat chicken dry with paper towels and lightly season with salt and pepper to taste. Place cornstarch in a shallow dish. Whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. Dredge chicken in cornstarch, shaking lightly to remove excess. Dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
Heat oil to 350 degrees Fahrenheit in a large non-stick skillet over medium heat. Working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. Drain chicken on large pan lined with paper towels. Place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives. Serve with remaining sauce for drizzling and dipping.