Bring the Restaurant Flavor Home

f you’ve ever been to Chili’s, you know the Triple Dipper is a must-order appetizer — and now you can bring that same fun right to your kitchen. This copycat version features three crowd favorites: crispy Southwestern Chicken Egg Rolls, fiery Nashville Hot Mozzarella Sticks, and golden Chicken Crispers tossed in smoky BBQ sauce. Each bite delivers bold flavors — cheesy, crunchy, spicy, and downright addictive. Perfect for game day, parties, or family nights, this homemade Triple Dipper lets you mix and match your favorites just like the restaurant version, but even better because it’s made from scratch.

Southwestern Chicken Egg Rolls

If you’ve ever had the Southwest Chicken Egg Rolls at Chili’s, you know they’re one of the most addictive appetizers out there. Crispy on the outside, cheesy and savory on the inside — these are stuffed with shredded chicken, black beans, corn, spinach, and pepper jack cheese. The smoky seasoning mix takes it over the top, making every bite taste like your favorite Tex-Mex restaurant.

Perfect for game day, parties, or family dinner nights — these egg rolls are a guaranteed hit.

Ingredients for Southwestern Chicken Egg Rolls

• 1 lb cooked chicken (shredded or diced)
• 1 pack egg roll wrappers
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cups fresh spinach, chopped
• 8 oz pepper jack cheese, shredded
• ½ cup black beans, drained and rinsed
• ½ cup corn (fresh, canned, or frozen)
• 2 tbsp butter
• 1 tbsp garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp chicken bouillon powder
• 1 tsp AP seasoning (to taste)
• Oil, for frying
• Fresh cilantro, chopped (for garnish)

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Watch Me Make This Recipe

Step-by-Step Southwestern Chicken Egg Rolls Instructions

Make the Filling

• Heat 2 tbsp butter in a skillet over medium heat.
• Add the diced onion and bell pepper, cooking for 4–5 minutes until softened.
• Stir in garlic, smoked paprika, chili powder, chicken bouillon, and AP seasoning until fragrant.
• Add spinach and cook until just wilted.
• Mix in chicken, black beans, and corn, stirring well. Remove from heat.

• Once cooled slightly, fold in the shredded pepper jack cheese.

Assemble the Egg Rolls

1. Place one wrapper flat in a diamond shape.
2. Spoon 2–3 tbsp of filling in the center.
3. Fold the bottom corner over filling, tuck in the sides, and roll tightly.
4. Seal edge with a dab of water. Repeat.

Fry Until Crispy

1. Heat oil to 350°F.
2. Fry rolls for 3–4 minutes, turning occasionally until golden brown.
3. Drain on paper towels.

Garnish & Serve

Sprinkle with fresh cilantro and serve with salsa, chipotle ranch, or guacamole.BBQ Chicken Crispers

PRO TIP:

• Bake instead of fry: Brush with oil and bake at 425°F for 15–20 minutes for a lighter version.
• Make ahead: Assemble egg rolls and freeze uncooked. Fry straight from frozen when ready to serve.
• Cheese swap: Monterey Jack or cheddar work too if you prefer milder heat.

BBQ CHICKEN CRISPERS (CHILI’S COPYCAT)

If you’re craving the crispy chicken tenders from Chili’s, this homemade version is spot on — maybe even better. These BBQ Chicken Crispers are coated in a light, crunchy breading thanks to the mix of flour, cornstarch, and baking powder. Fried until golden brown and tossed in smoky BBQ sauce, they’re juicy on the inside with a satisfying crunch on the outside.

They’re the ultimate game day snack, weeknight dinner, or family favorite.

Ingredients for BBQ Chicken Crispers

• 1 lb boneless, skinless chicken breast (cut into strips)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 2 tsp AP seasoning (plus more to taste)
• 1 tsp smoked paprika
• ½ tsp salt (optional)
• ½ cup milk
• 2–3 eggs
• Oil for frying
• BBQ sauce (for tossing or dipping)

Step-by-Step Instructions: BBQ Chicken Crispers

Prep the Chicken

• Slice chicken breasts into 1-inch strips.
• Pat dry and season with AP seasoning.

Make the Breading

1. In a bowl, whisk flour, cornstarch, baking powder, smoked paprika, and AP seasoning.
2. In another bowl, whisk milk and eggs for an egg wash.

Dredge the Tenders

1. Dip chicken in flour mix → egg wash → flour mix (double coat).
2. Place on a wire rack while prepping the rest.

Fry Until Crispy

1. Heat oil to 350°F.
2. Fry chicken strips in batches for 5–6 minutes, until golden and cooked through (165°F internal temp).
3. Drain on paper towels.

Toss in BBQ Sauce

Coat with BBQ sauce for full flavor, or keep them crispy and serve with sauce on the side.

PRO TIPS:

• Cornstarch + flour combo = lighter, crispier crust.
• Double dip for extra crunch.
• Bake instead: Place coated chicken on a parchment-lined sheet, spray with oil, and bake at 425°F for 18–20 minutes.

NASHVILLE HOT MOZZARELLA STICKS (CHILI’S COPYCAT)

Love the heat of Nashville hot chicken? These mozzarella sticks are the fiery, cheesy version you didn’t know you needed. Wrapped in a crispy panko-parmesan crust and drizzled in a buttery cayenne glaze, these are spicy, melty, and impossible to resist.

They’re perfect for parties, late-night snacking, or pairing with game day spreads.

Ingredients for Nashville Hot Mozzarella Sticks

• 1 block low-moisture mozzarella cheese (cut into sticks)
• 1 ½ cups panko breadcrumbs
• ½ cup Italian breadcrumbs
• ½ cup grated parmesan cheese
• 3 eggs, beaten
• 1 cup all-purpose flour (optional, for dredging)
• Oil for frying
• Fresh parsley, chopped (for garnish)

For Nashville Hot Glaze:

• ½ cup butter, melted
• 1–2 tbsp cayenne pepper (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp brown sugar (optional)
• Salt, to taste

Step-by-Step Instructions Nashville Hot Mozzarella Sticks

Prep the Cheese

1. Cut mozzarella into sticks.
2. Freeze at least 1 hour to keep from melting while frying.

Bread the Cheese

• Set up dredging bowls: flour, eggs, breadcrumb + parmesan mix.
• Dip sticks in flour → eggs → breadcrumbs.

• Double dip for extra crunch.

• Freeze again 20–30 minutes.

Fry Until Golden

1. Heat oil to 350°F.
2. Fry mozzarella sticks for 2–3 minutes until golden and crisp.
3. Drain on paper towels.

Make the Hot Glaze

1. Melt butter in a saucepan.
2. Stir in cayenne, paprika, chili powder, garlic powder, brown sugar, and salt.
3. Mix until smooth.

Toss & Serve

Drizzle glaze over sticks or toss lightly. Garnish with parsley and serve with marinara sauce.

PRO TIPS:

• Freeze the sticks well so they don’t burst open while frying.
• Adjust cayenne to your spice preference — go bold for authentic Nashville heat.
• For a lighter version, bake at 425°F for 12–15 minutes (spray with cooking oil first).

Print & Download Recipes: Triple Dipper Copycat

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