Crispy Chicken Fingers with Cheetos

Ingredients:

• 6 cups Cheetos crispy cheese sticks
• 450 g of white meat chicken mince
• 1 tsp dry chicken broth (powder or crushed cube)
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 1 cup flour
• 3 large eggs, lightly beaten
• 0.5 tbsp. ranch sauce
• Vegetable oil, for deep-frying
• Special equipment: deep fat thermometer

Preparation:

1. Preheat oven to 200°C. Spray an 8-inch square baking dish with cooking spray. Place the Cheetos in a food processor and process until finely chopped.
2. In a large bowl, combine the ground chicken, chicken broth, garlic powder, paprika, 1/4 cup crushed Cheetos, 1 teaspoon salt, and 1/2 teaspoon black pepper, mixing well until evenly combined. Spread the chicken mixture into a baking dish, pressing it into an even layer. Bake until the chicken is cooked through, 7-10 minutes. Set aside and let cool slightly, then transfer to a cutting board and cut into 4-1/2-inch sticks.
3. Meanwhile, fill a heavy-bottomed frying pan or cauldron halfway with vegetable oil. Heat over medium heat until a deep-fry thermometer reads 175°C.
4. Place the flour, eggs, and remaining crushed Cheetos in separate shallow bowls. Sprinkle the flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Dredge each chicken strip first in the flour, then in the egg and then in the Cheetos crumbs.
5. Add the chicken fingers a few at a time to the hot oil, being careful not to overcrowd the pan. Cook, turning frequently, until crisp, about 1 minute. Transfer to a paper towel-lined plate to drain. Serve the chicken fingers warm with ranch dressing.