30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Triple Dipper
Copycat Chili's Triple Dipper
Copycat Chili's Triple Dipper
⏱3h
👥4
🔥1100 cal
Hard
🍽️American
A premium version of the classic appetizer, featuring free-range chicken brined overnight, Gruyère and white cheddar cheese bites, sweet potato onion rings, and artisanal dipping sauces.
1 lbFree-range chicken breasts
4 cupsBrine ( water, 1/4 cup salt, 1/4 cup sugar, 2 bay leaves, 1 tsp black peppercorns)
A premium version of the classic appetizer, featuring free-range chicken brined overnight, Gruyère and white cheddar cheese bites, sweet potato onion rings, and artisanal dipping sauces.
Brine the Chicken: Combine brine ingredients in a pot and bring to a boil. Cool completely. Submerge chicken breasts in brine and refrigerate overnight.
Prepare the Cheese Bites: Dip Gruyère and White Cheddar sticks into beaten egg, then coat with panko bread crumbs.
Prepare the Sweet Potato Onion Rings: Whisk together tempura flour and ice-cold sparkling water.
Fry the Chicken: Remove chicken from brine, pat dry, and dredge in a mixture of rice flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Heat peanut oil in a large pot to 350°F (175°C). Fry chicken tenders for 6-8 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Fry the Cheese Bites: Fry cheese bites for 2-3 minutes, or until golden brown. Remove and drain on paper towels.
Fry the Sweet Potato Onion Rings: Fry sweet potato onion rings for 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Serve: Arrange chicken tenders, cheese bites, and sweet potato onion rings on a platter with aioli, stone-ground mustard, and bourbon-infused BBQ sauce for dipping.
Ingredients
4
1 lb450 gFree-range chicken breasts
4 cups950 mLBrine ( water, 1/4 cup salt, 1/4 cup sugar, 2 bay leaves, 1 tsp black peppercorns)
1 cup120 gRice flour
1/2 cup60 gCornstarch
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLGarlic powder
1/2 tsp2.5 mLCayenne pepper
1/2 tsp2.5 mLBlack pepper
1/2 tsp2.5 mLSalt
4 oz115 gGruyère cheese-cut into sticks
4 oz115 gWhite cheddar cheese-cut into sticks
11Egg-beaten
1/2 cup60 gPanko bread crumbs
11Large sweet potato-sliced into rings
1/2 cup60 gTempura flour
1/2 cup120 mLSparkling water-ice cold
1/2 cup120 mLAioli (homemade or high-quality store-bought)
1/4 cup60 mLStone-ground mustard
1/4 cup60 mLBourbon-infused BBQ sauce
4 cups950 mLPeanut oil
Equipment
Large pot
Bowls
Whisk
Paper towels
Thermometer
Instructions
Brine the Chicken: Combine brine ingredients in a pot and bring to a boil. Cool completely. Submerge chicken breasts in brine and refrigerate overnight.
Prepare the Cheese Bites: Dip Gruyère and White Cheddar sticks into beaten egg, then coat with panko bread crumbs.
Prepare the Sweet Potato Onion Rings: Whisk together tempura flour and ice-cold sparkling water.
Fry the Chicken: Remove chicken from brine, pat dry, and dredge in a mixture of rice flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Heat peanut oil in a large pot to 350°F (175°C). Fry chicken tenders for 6-8 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Fry the Cheese Bites: Fry cheese bites for 2-3 minutes, or until golden brown. Remove and drain on paper towels.
Fry the Sweet Potato Onion Rings: Fry sweet potato onion rings for 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Serve: Arrange chicken tenders, cheese bites, and sweet potato onion rings on a platter with aioli, stone-ground mustard, and bourbon-infused BBQ sauce for dipping.
Comments