There’s a reason Chili’s Triple Dipper has taken over TikTok and food blogs—it’s the ultimate trio of craveable, dunkable, flavor-packed bites. Whether you’re a die-hard fan of their saucy chicken crispers, obsessed with molten mozzarella sticks, or can’t get enough of their juicy Big Mouth Bites, this copycat version lets you bring all three to your own kitchen. No need to choose—just plate it all up and dip to your heart’s content.
Why You’ll Love This Recipe
- Restaurant-style at home: Skip the takeout and recreate your favorite appetizer trio fresh and hot from your own kitchen.
- Crowd favorite: These are always a hit at parties, game days, and weekend hangouts.
- Customizable: Adjust the heat level of the Nashville sauce, the sweetness of the honey chipotle glaze, or add your own twist to the sliders.
- Freezer-friendly mozzarella sticks: Make a big batch and freeze ahead for quick snacks or appetizers later.
Tips for Perfect Mozzarella Sticks
- Freeze—but not too long: After breading, freeze the mozzarella sticks for exactly one hour. This helps them hold their shape while frying but still allows the cheese to melt. Freezing too long can prevent that gooey cheese pull! If you want to make a big batch and freeze ahead of time, just let the mozzarella sticks defrost a little bit before you fry.
- Double breading is key: Coat your mozzarella sticks twice in flour, egg, and breadcrumbs. This thick outer shell helps keep the cheese inside and gives that signature crunch.
- Hot oil, quick fry: Make sure your oil is at 350°F before frying. Fry just until golden—overfrying can cause leaks or burning.
Frying Tips for Chicken Crispers
- Double fry for crunch: The first fry cooks the chicken; the second adds that irresistible crisp. Don’t skip it!
- Don’t disturb during first minute: Let the breading set by leaving the tenders untouched for the first minute of frying.
- Flour trick: Don’t press the dry flour mixture into the batter-coated chicken. Instead, throw the chicken in the flour and cover the chicken with flour and shake it off and continue this to get that signature flaky crust.
Slider Tips for Big Mouth Bites
- Use 80/20 beef: The fat keeps these juicy and flavorful.
- Flatten patties slightly larger than buns: They shrink as they cook!
- Crispy bacon + melty cheese: Don’t skimp—these little sliders pack big flavor.
Chili’s Triple Dipper: Nashville Hot Mozzarella Sticks, Honey Chipotle Tenders, Big Mouth Bites
Description
Recreate the viral Chili’s Triple Dipper at home with these crowd-pleasing favorites: Nashville Hot Mozzarella Sticks, Honey Chipotle Chicken Crispers, and Big Mouth Bites. Perfect for game day, parties, or anytime you’re craving bold, crispy, saucy goodness.
Ingredients
NASHVILLE HOT MOZZARELLA STICKS
mozzarella sticks
nashville hot sauce
HONEY CHIPOTLE CHICKEN CRISPERS
for the chicken
dry dredge
wet batter
honey chipotle sauce
RANCH
BIG MOUTH BITES
Instructions
NASHVILLE HOT MOZZARELLA STICKS
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Cut mozzarella into sticks and line a tray with parchment paper.
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Coat each stick in flour, then dip in beaten egg, then coat in breadcrumbs.
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Repeat the flour → egg → breadcrumb process one more time for a double coat.
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Place the breaded mozzarella sticks on the tray and freeze for exactly 1 hour.
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While freezing, make the Nashville hot sauce: melt ghee, pour over the cayenne, brown sugar, paprika, garlic powder, and salt. Whisk until smooth.
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Heat oil to 350°F. Fry mozzarella sticks in batches until golden brown and crispy. Don’t overcrowd.
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Drain on a paper towel-lined rack and immediately toss in Nashville hot sauce.
HONEY CHIPOTLE CHICKEN CRISPERS
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In a bowl, season chicken with salt, pepper, garlic powder, onion powder, chipotle chili powder, and smoked paprika. Cover and refrigerate for 1 hour.
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In a separate bowl, mix together all dry dredge ingredients.
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For the wet batter, whisk together 3/4 cup of the dry mix with 2 eggs and just enough water to make a smooth batter that’s slightly thinner than pancake batter.
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Heat oil to 350°F. Dip each chicken tender in the wet batter, then coat generously in the dry flour mix. Sprinkle flour over the tenders, shake off excess, and repeat for an extra flaky crust.
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Fry in batches. Let the tenders sit undisturbed for the first minute, then fry until lightly golden. Remove and let rest on a wire rack.
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Once all tenders are par-fried, do a second fry at 350°F for a few more minutes until deep golden brown and crispy.
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In a saucepan over low heat, melt butter and stir in chipotle adobo sauce, honey, ketchup, vinegar, and Worcestershire. Simmer and mix until smooth.
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Toss crispy chicken tenders in the honey chipotle sauce or drizzle it on top.
RANCH
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In a bowl, whisk together mayo, buttermilk, and ranch packet. Adjust with more buttermilk if you prefer a thinner consistency.
BIG MOUTH BITES
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Preheat a skillet or grill pan over medium-high heat. Throw in diced onions and cook until nicely caramelized and set to the side.
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Season ground beef with salt and pepper. Form into slider patties slightly wider than your buns (they’ll shrink while cooking).
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Cook patties until desired doneness.
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In the last minute of cooking, add cheese slices and let melt.
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Toast slider buns if desired.
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Assemble with cooked bacon, cheesy patties, diced onions, and a drizzle of ranch.
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Serve warm with extra ranch for dipping.
