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Chili’s Triple Dipper

Chili's Triple Dipper with Nashville Hot Mozzarella Sticks, Honey Chipotle Tenders, and Big Mouth Bites
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A delightful appetizer featuring Nashville Hot Mozzarella Sticks, Honey Chipotle Tenders, and Big Mouth Bites, perfect for sharing at gatherings.

Ingredients

Scale
  • 32 oz mozzarella block
  • 1 cup all-purpose flour
  • 3 eggs
  • 2 cups breadcrumbs
  • High smoke point oil for frying
  • 2 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt to taste
  • 1/3 cup ghee
  • 2 lb chicken tenders
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp smoked paprika
  • 300 g all-purpose flour
  • 150 g cornstarch
  • 2 tsp salt
  • 1 tsp chipotle chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 cup dry flour mixture
  • 2 eggs
  • Water as needed
  • 1 tbsp butter
  • 1/3 cup chipotle adobo sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 1 tbsp vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 cup mayo
  • 3/4 cup buttermilk
  • 1 Hidden Valley Restaurant Style Ranch Packets (0.4 oz)
  • Onions for caramelizing
  • 16 oz ground beef
  • Salt and pepper to taste
  • Slider buns
  • American cheese
  • Bacon
  • Ranch dressing for serving

Instructions

  1. Cut mozzarella into sticks and line a tray with parchment paper.
  2. Coat each stick in flour, then dip in beaten egg, then coat in breadcrumbs.
  3. Repeat the flour → egg → breadcrumb process one more time for an extra coating.
  4. Place the breaded mozzarella sticks on the tray and freeze for 1 hour.
  5. For the Nashville hot sauce: melt ghee, whisk with cayenne, brown sugar, paprika, garlic powder, and salt until smooth.
  6. Heat oil to 350°F (175°C). Fry mozzarella sticks in batches until golden brown and crispy, avoiding overcrowding.
  7. Drain on a paper towel-lined rack and toss in Nashville hot sauce immediately.
  8. Season chicken with spices and refrigerate for 1 hour.
  9. For the wet batter, mix a portion of the dry mix with eggs and enough water to achieve a smooth consistency.
  10. Heat oil to 350°F (175°C) again. Dip chicken in wet batter, then coat with dry flour mix.
  11. Fry chicken tenders in batches until deep golden brown, resting on a wire rack afterward.
  12. Combine sauce ingredients in a saucepan and simmer until smooth. Toss on chicken or drizzle over.
  13. For sliders: cook ground beef to desired doneness, adding cheese in the last minute.
  14. Assemble sliders on toasted buns with toppings. Serve warm.

Notes

Store leftover mozzarella sticks and chicken in an airtight container for up to 3 days. Reheat in the oven for the best texture instead of the microwave.

Nutrition

Find it online: https://easyumrecipes.com/chilis-triple-dipper-nashville-hot-mozzarella-sticks/