Chili’s Triple Dipper Remix

Name: Chili’s Triple Dipper Remix (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 2 h
Yield: 4
Cuisine: Fusion
Ingredients: 1 lb Boneless skinless chicken breasts; 1 tbsp Olive oil; 1 tsp Lemon juice; 1/2 tsp Salt; 1/4 tsp White pepper; 1/2 cup Panko breadcrumbs; 1 tbsp Parmesan cheese-grated; 1.5 lbs Yukon Gold potatoes; 2 tbsp Truffle oil; 1 tsp Sea salt; 1/2 tsp Fresh rosemary-chopped; 1 cup Sour cream; 1/4 cup Mayonnaise; 2 tbsp Fresh chives-chopped; 1 tbsp Fresh dill-chopped; 1 tsp Fresh parsley-chopped; 1/2 tsp Garlic-minced; 1/4 tsp Lemon zest

⏱2h

👥4

🔥1200 cal

Hard

🍽️Fusion

🥗Gluten-Free

A premium take on the Triple Dipper, featuring sous vide chicken, truffle-infused fries, and a handcrafted herb ranch dipping sauce.

1 lb Boneless skinless chicken breasts

1 tbsp Olive oil

1 tsp Lemon juice

1/2 tsp Salt

1/4 tsp White pepper

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⏱2h

👥4

🔥1200 cal

Hard

🍽️Fusion

🥗Gluten-Free

A premium take on the Triple Dipper, featuring sous vide chicken, truffle-infused fries, and a handcrafted herb ranch dipping sauce.

#Chicken #Fries #Dipping Sauce #Gourmet #Comfort Food

Instructions

Sous Vide Chicken: Season chicken with olive oil, lemon juice, salt, and white pepper. Seal in a vacuum bag and cook sous vide at 145°F (63°C) for 1 hour.
Coat and Fry Chicken: Remove chicken from bag, pat dry, and dredge in panko and parmesan. Fry in hot oil until golden brown and crispy.
Prepare the Fries: Preheat oven to 425°F (220°C). Cut potatoes into wedge fries. Toss with truffle oil, sea salt, and rosemary. Spread on a baking sheet.
Bake the Fries: Bake fries for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Make the Dipping Sauce: In a bowl, combine all Dipping Sauce ingredients and mix well. Refrigerate until ready to serve.
Serve: Arrange fried chicken and fries on a platter with the dipping sauce.

Ingredients

Chicken
1 lb 450 g Boneless skinless chicken breasts
1 tbsp 15 mL Olive oil
1 tsp 5 mL Lemon juice
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL White pepper
1/2 cup 60 g Panko breadcrumbs
1 tbsp 15 mL Parmesan cheese-grated
Fries
1.5 lbs 680 g Yukon Gold potatoes
2 tbsp 30 mL Truffle oil
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Fresh rosemary-chopped
Dipping Sauce
1 cup 240 mL Sour cream
1/4 cup 60 mL Mayonnaise
2 tbsp 30 mL Fresh chives-chopped
1 tbsp 15 mL Fresh dill-chopped
1 tsp 5 mL Fresh parsley-chopped
1/2 tsp 2.5 mL Garlic-minced
1/4 tsp 1.25 mL Lemon zest

Equipment

Sous vide machine
Vacuum sealer
Large skillet
Baking sheet
Bowls
Cutting board
Knife

Instructions

Sous Vide Chicken: Season chicken with olive oil, lemon juice, salt, and white pepper. Seal in a vacuum bag and cook sous vide at 145°F (63°C) for 1 hour.
Coat and Fry Chicken: Remove chicken from bag, pat dry, and dredge in panko and parmesan. Fry in hot oil until golden brown and crispy.
Prepare the Fries: Preheat oven to 425°F (220°C). Cut potatoes into wedge fries. Toss with truffle oil, sea salt, and rosemary. Spread on a baking sheet.
Bake the Fries: Bake fries for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Make the Dipping Sauce: In a bowl, combine all Dipping Sauce ingredients and mix well. Refrigerate until ready to serve.
Serve: Arrange fried chicken and fries on a platter with the dipping sauce.

Nutrition per serving

Calories 1200