Ingredients
1/2 c. hot cayenne pepper sauce (such as Frank’s)
2 tbsp. unsalted butter
kosher salt
Freshly ground black pepper
3/4 c. cornstarch
2 tbsp. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
1 1/2 lb. boneless skinless chicken thighs, cut into 1-in. strips
Vegetable oil, for frying
1/2 c. sour cream
2 tbsp. lime juice, plus lime wedges for serving
8 corn tortillas
2 celery stalks, thinly sliced on the bias
Cilantro leaves, for serving
Preparation
Step 1 Preheat oven to 400 degrees F. In a small saucepan over medium heat, cook hot pepper sauce and butter, swirling occasionally, until butter is melted. Season with ¼ teaspoon each salt and pepper and transfer to large bowl. Step 2 In separate large bowl, whisk together cornstarch and 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix and season with salt and pepper. Pour oil into large heavy skillet to measure about ½” deep and heat over medium-high. Working in batches, dredge chicken in cornstarch mixture, shaking off excess, and carefully add to hot oil. Fry chicken, turning once, until golden brown and cooked through, 4 to 6 minutes. Transfer to paper towel-lined plate, then add chicken to hot sauce mixture and toss to coat. Step 3Wrap tortillas in foil and warm in oven. Meanwhile, whisk together sour cream, remaining 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix, 1 tablespoon lime juice, and 1 tablespoon water in a small bowl; season with pepper. Toss celery with remaining tablespoon lime juice. Step 4Top warmed tortillas with chicken, ranch crema, sliced celery, and cilantro. Serve with lime wedges.
