Sally's Recipe Of The Week: Sunfest Chicken Dippers

We got to taste some of the new food that will be available at Sunfest 2018. Chef Mike made us Wagyu Beef Sliders, Hawaiian Chicken Sliders and Chicken Dippers. 

They were all DELICIOUS! We think your kids will love the Dippers, their coated with cheese flavored potato chips!  Recipe below.

9 oz of chicken tenders
7 ounces buttermilk
1 tsp Worcestershire sauce
1 tsp soy sauce
1 small clove garlic, crushed
1/4 tsp paprika
1/4 tsp dried oregano
1 5 oz bag of quality cheese flavored potato chips
5 TBS grated Parmesan cheese
6 TBS plain flour
1 egg
salt and pepper 

Make the marinade by combining buttermilk, Worcestershire, soy, garlic, paprika and oregano in a large glass bowl and combine until well mixed.  Season the chicken with salt and pepper and put in the marinade. Marinate for 8 hours or overnight.

Crush the chips either by smashing them with a rolling pen or in a food processor. They should be crumbs. Place in a large plate and stir in the Parmesan.

Put the flour on another plate and season with a little pepper.

Beat the egg with a TBS of cold water and put on a third plate .

Set up your dredging station:  Flour - Egg - Crumbs


Remove chicken from marinade and shake off excess. Toss the marinade. 

Dip tenders one at a time in flour, then egg then crumbs.  Set aside.

You can deep fry them in small batches at 375 degrees for 6 to 8 minutes. Bigger pieces will take longer than the small ones.   Drain on paper towels. 

I think these are delicious with or without sauce. Here are a couple you can easily make.

Maple Mustard Mayo
In a small bowl combine 4 TBS mayonnaise, 1 tsp whole grain Dijon mustard, 1 1/2 tsp maple honey and one tsp cold water.  (If you don't have maple honey, use half honey and half maple syrup.

Slightly Spicy Tomato
In a small bowl combine 1/2 tsp sweet chili sauce, 2 TBS ketchup and 2 tsp lime juice.


See you at Sunfest!












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