I Made Chili’s Triple Dipper At Home | Allrecipes

Craving Chili’s Triple Dipper appetizer sampler plate at home? In this video, Nicole shows you how to recreate this fan-favorite appetizer platter with a homemade twist! She’s putting together three mouthwatering appetizers: 1) Nashville Hot Mozzarella Sticks paired with a tangy ranch sauce (with a secret ingredient—pickle juice!), 2) Southwestern Egg Rolls with a creamy avocado ranch sauce, and 3) Honey Chipotle Chicken Crispers with sweet and savory honey mustard. Each dish comes with its own irresistible dipping sauce, making this the ultimate combo plate you can enjoy without leaving the house!

Timecodes:
0:00 – Introduction
0:42 – Nashville Hot Mozzarella Sticks with Ranch Sauce
8:12 – Southwestern Egg Rolls with Avocado Ranch Sauce
11:40 – Honey Chipotle Chicken Crispers with Honey Mustard
17:44 – Plating Tips & Recap

These copycat recipes will have you craving Chili’s and impressing your friends with your cooking skills! Don’t forget to hit subscribe for more fun, easy, and delicious recipes!

Get the recipes here:
Nashville Hot Mozzarella Sticks: https://www.allrecipes.com/nashville-hot-mozzarella-sticks-recipe-8710652
Southwestern Egg Rolls: https://www.allrecipes.com/copycat-chilis-southwestern-eggrolls-recipe-8653098
Honey Chipotle Chicken Crispers: https://www.allrecipes.com/copycat-chicken-crispers-with-honey-chipotle-dipping-sauce-recipe-8784197

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I’ve been seeing it all over my social media people you know eating their version of the triple Dipper and it just looks so good I thought it was the perfect thing with the big game coming up we’re making chili triple Dipper at home this is the perfect appetizer that turns into a meal because it’s three all in one plate you have your choice of several appetizers you pick three along with three dips hence the words triple Dipper I’m going to choose the Nashville hot mozzarella sticks the Southwest egg rolls with avocado ranch and the Chipotle honey chicken crispers because every party needs a chicken finger I’m going to start with the Nashville hot mozzarella sticks you might have seen me make this before on a quick social video but I’m going to give you the full rundown these are just like you haven’t seen mozzarella sticks like this before because they’re like wide you know they’re not just those little dinky little things you get at other places or in the freezer section these are the real deal and they give you the most epic cheese pool best thing to use for this are one of these like 16 oz blocks of mozzarella because you can like cut little planks and that’s what we’re trying to do so this size is perfect and then you want to kind of make them thick so about like half inch thick or so and you create little planks and now you just create a simple breading we’re deep frying everything today the good news is all three are going in the deep fryer just like they would at Chili’s so it really is only one pot of oil okay so then we’re just going to set up a simple breading station like you do when you fry things first dish flour we’re going to season it with just some salt and pepper okay second dish eggs and hot sauce and then breadcrumbs in the third dish I’m using a combination of the seasoned breadcrumbs for flavor and then just some plain panco breadcrumbs for extra crunch so it’s like two parts seasoned to one part Panka and I’m going to mix this together with a little paprika you know with all of these you can do whatever kind of flavor combination you want so there’s Buffalo I’m doing the Nashville hot with these mozzarella sticks but you could do that with the chicken tenders and vice versa I’m going to go ahead and get a rimmed baking sheet this is going to help me after I fry them so you can use the same one so as I bred them I’m going to set them on here so you want to go dry wet dry so I’m going to give them a nice dry Surface by coating them in the flour and then you want to dust off any EXT ra and that gives the egg something to stick to so then into the egg and then you just toss that till it’s well coated and then into the breadcrumbs and then I like to just kind of cover it and then press it down and you’re going to go back into the egg and then back into the breadcrumbs I’m want to create a nice barrier so that the cheese doesn’t seep everywhere and then we just keep going if I was doing this at home you can make everything a day or two in advance and then come the day of the party all you have to do is fry it up so you don’t have any prep to do just fry and eat our friends have this party every year and it’s the Friday before Christmas and it’s called Friday and everyone brings something to put in the fryer and it’s just the most fun party you know what I bring Uncrustables that was one of my biggest viral Creations fried uncrustable I never understood these sandwiches until now so once you have all of these breaded you’re just going to pop them in the the freezer for about 30 minutes and that’s ideally when you would you know start heating your oil you can make these a month before and keep them in the freezer okay while the mozzarella freezes I’m going to go ahead and make the ranch the ranch is going to be our main dipping sauce for today because duh duh Chili’s is really good about hiding their recipes from the internet so we’re guessing here on a lot of these that it was hard also finding the exact ingredients they use but I did my research and we’re just going to make the best Ranch that I think a lot of restaurants use and it starts with a packet because mg I think when you make the packet though the way to like J it up the best is to use buttermilk instead of regular milk that’s going to be key and then sour cream and then a little splash of the secret ingredients so I’m going in with the packet and then you got to have mayonnaise and for me this is the one about like two parts mayonnaise to one part sour cream and then your buttermilk to get to the consistency you want additions I’m going to make a little pickle juice just a splash it’s got Dill in it you know it makes sense it’s got vinegar some pepper that’s going to be good keep this in the fridge and then we’ll go get our mozzarella and fry it up okay before you can fry though you have to have your seasoning blend ready your Nashville hot this always looks a little scary cuz it’s a lot of seasoning but for some reason it’s like not as hot as you think it’s going to be it’s just it’s a good burn you know that Slow Burn okay so it’s a lot of paprika like 3 tbspoon and a lot of cayenne pepper okay and then just a little garlic powder and then some brown sugar to balance out spicy some salt and then a little black pepper and then that’s it after you fry you take some of that frying oil and put it in your spices and it activates all those flavors and then you toss the mozzarella sticks around in it so you want to have this on standby you want your oil slightly hotter than you really want it to be cuz as soon as you put these in there it’s going to drop the oil temperature so I’m starting at about 370 and ideally I’ll get it down to like 360 so these are like pretty solidly Frozen after half hour or so and all we need to do is get the outside Brown and crispy by the time that happens that cheese is going to be ooey gooey so delicious it only take a couple minutes so you can already see the cheese starting to peek out you might ask me if you can air fry these and the answer is yes you can however I’ve learned that sometimes in the air fryer it happens a little slower so the cheese like really like comes out of the thing so you really need to make sure they’re frozen if you’re going to air fry them and make sure you can do it at the highest temperature your air fryer will go but if you’re wanting the Nashville hot flavor you need the grease so it’s not every day you do this just just a little a little all right now for the magic you’re going to take that hot grease and add it to our spice mixture about a cup to a cup and a half be careful this is hot grease it’s going to be so good so now we’re going to take our hot MS toss it in this Liquid Gold you’re going to want to dunk it in the ranch you’re going to need something to cool you off ra the best mozzarella sticks that ever existed and look at the breading and how substantial it is yet it’s like crunchy and light at the same time my mouth health is hot like it’s spicy but it’s not unbearable and you would think with you know 3 tablespoons of cayenne pepper that you would not be able to handle that you can and this is mine so I can double dip or triple dip I added a little more oil just to freshen it up a little bit that can be heating while we make the next one this is an oldie but goody this is probably what I had maybe the first time I’ve ever ate out of Chili’s the Southwestern egg rolls so this is your classic Southwestern flavors all wrapped up into a flow tortilla and fried really they’re just little mini burritos okay so don’t come at me when you say that’s not an egg roll you mix everything into a bowl and then wrap it up so I’m going in with some just cooked chopped chicken you can use rotisserie and then montere jack cheese and then corn and black beans this is just frozen corn that I’ve thought out and then about half a can of black beans some pickled jalapenos that have been chopped up you can customize this too you can make it whatever fillings you like or however spicy you like it about 1/4 cup of finely chopped red bell pepper the good thing you do want to do is finally chop everything cuz these are not huge things you know and you want a little bit of everything in every bite and then this is spinach so just fresh baby spinach that has that has been chopped up this is an appetizer that did list exactly what’s in their version and that’s what’s going in this version green onion some taco seasoning I’m going to add in a little salt and then just Stir It Up it was just a little bit of everything but it makes a lot of filling so this is going to make a lot of little egg rolls appetizers and parties aside this is just a good idea to do as meal prep and keep these in the freezer you can pop these for sure in the air fryer just spraying them or brushing them with a little oil and then air frying them this would be like a great snack for kids 8 in tortilla and then you’re going to spoon in about a half a cup of the filling into each one and then you roll roll it as you would a burrito or an egg roll tuck in the sides and then flip the top over tucking and rolling as you go you might find that you might want to do one more small little tuck as you get to the end and then you’re going to seal the seam with a toothpick kind of go down and back through like you’re sewing I’m just going to keep it closed while it fries so we get 10 good size egg rolls out of this you cut them in half as a serving so you get 20 good substantial bites let’s fry them up of course they want to roll to one side so you’re going to need to kind of flip them throughout this is the probably the one of the day that will be just as good if you want to air fry it instead of deep fry it but this is my favorite part there’s something about a crispy tortilla with all the goods inside we’re going to serve these with avocado ranch for the avocado ranch we’re going to take the ranch that we made made for the first one and then just add some avocado and a little lime to it you want a nice soft ripe avocado for this just so it’s extra creamy then you want to go till it’s really smooth okay so to serve them a deep bias cut oh yeah that’s going to be delicious don’t forget to take the toothpick out they look just like chilies part two of the triple Dipper the Southwest egg rolls with avocado ranch have a good job A++ plus you can get a version of these in the freezer section but don’t because this is about a billion times better than that well now I want a margarita this is their most popular cocktail and it just sounds so good after those egg rolls tequila orange Lor now that’s good every party needs a chicken tendy the honey chipotle chicken crispers now this one has been blowing up my feet and they make it look just so good so I’m first have to make the crispiest chicken finger cuz they have to be crispy and the thing about the chicken crispers is that they have these little like bits of crispiness on the outside but that’s what we’re going to create which means we’re going to do a little double dredge for our chicken the element of this appetizer that is really just as good as the chicken is the sauce so a shortcut here is to find your favorite crispy chicken tender and just make the sauce but what kind of service would I be giving you if I just didn’t go all the way with it you know so we’re going to go all the way am I right yes Nicole always right all right so there’s going to be two real keys to making this the best crispy chicken tenders the first is that we’re going to marinate it in buttermilk that’s going to tenderize it give it great flavor and that’s the first trick to the best chicken the second is we’re going to double dredge it meaning we’re going to go from wet to dry to wet to dry give it a good kind of thick crumbly kind of coating all right so you’re going to cut your chicken into t ERS whatever you feel is going to be delicious but this is also going to be way more cost effective than buying a bag of already breaded chicken tenders and definitely more cost effective than eating it at the restaurant cuz I only buy my chicken when it’s on sale anyway nobody paying full price for chicken that’s a lot of chicken tenders from four chicken breast and it was buy one get one free so this is why you make it at home okay so you’re going to coat it in buttermilk and then some hot sauce remember you already bought bought the buttermilk for the ranch okay and then in goes the chicken you want to make sure it is coated and everything is super cold right now the buttermilk is freezing the chicken is freezing so this is just going to hang out on the counter you don’t need to put it back in the fridge okay so while that marinates we can get our breading ready and our sauce for the dredge all you really need is seasoned flour you can do this however you want here’s how I do it okay I’m going in with some flour couple cups season it with onion powder garlic powder I’m going to add in some smoked paprika you could also just do regular paprika but the chipole is going to have a little smokiness so I thought that would be nice and then just salt and pepper then I’m adding a little baking powder this is just going to help with the crispiness a little bit whisk it all up and now for the sauce the sauce is super simple I mean I don’t know how they make it but my version is super simple honey Chipotle both of those things have a ton of flavor on their own the sauce is just like really flavorful it’s mildly spicy but it has you know the bulk of the flavor and all that Smoky goodness the pepper is where the heat is so you can cut these up with or without the seeds but they are kind of spicy so you can take some of this spice out if you want and then you want to finally chop this you could also just puree it in a small blender or food processor since it’s such a small amount I’m just going to use my knife okay then I’m going in with the sauce now I see all the videos and it looks sticky you know it is a sticky sauce what I noticed in my research is that there’s barbecue sauce in some of these that kind of makes sense adds a little salt and vinegar tomato flare let see how we’re doing so that the heat just kind of sneaks up just a little bit but these are not spicy more sweet than spicy going to add in a little bit of salt I might have to process this a little bit the Crispers that I’ve seen don’t really have like the bits of you know Chipotle in there so if you can just find the Adobo sauce you could also just use [Applause] that it’s delicious all right wet dry wet dry shake off the excess then a dunk back into the wet and back into the dry as the flour gets moistened a little bit you’ll notice that it starts to have all these little kind of crumbly bits that’s going to end up on the outside of your chicken and that’s what’s going to give you the extra Crispers all right 350 fry it up you don’t want your oil to get too hot cuz we need that chicken to cook all the way through so you want it to cook on the inside at the same time it Cooks on the outside all those crispy bits sound check it’s crispy I mean look at all those Perfection I’m going to like thickly paint onto the tenders instead of tossing it because I’m scared to break off all that delicate breading looks like I nailed it and I haven’t even taken a bite honey chipotle chicken crispers I kind of want to eat it without any dip M no pun intended but that chicken is so tender and then with the crispy sticky sweet yet a little bit spicy we’ll go for the dunk M I thought the chicken tenders might be the least exciting of the day but dang is it my favorite it’s definitely close dang this is good I give to you the triple Dipper you break this out at your next party and you will be a complete and utter hero I think we made the best selections too you’ve got your Nashville hot mozzarella sticks the honey chipotle chicken crispers and of course the Southwestern egg rolls got Ranch got a little honey mustard got the avocado ranch and a margarita to boot three appetizers one platter I think the biggest problem is going to be deciding which one to eat first remember all of these can be made in advance and prepped ahead of time then you can cook them up right before your guest arrive or they’re also ideal for meal prep especially these little Southwest de rolls so let me know how do you order your triple dipper this is like what heaven looks like honestly welcome to Chiles this is not a commercial