If you love ordering the Triple Dipper at Chili’s, you can make an even better version in your own kitchen. This copycat recipe brings together three crowd-favorite appetizers — crispy boneless wings, golden Southwestern eggrolls, and crunchy crispy cheddar bites — served with three homemade dipping sauces. It’s the ultimate sharable platter for game day, movie night, or any time you want a little bit of everything.
Instead of choosing just one appetizer, this recipe lets you fry up a small batch of each, so every bite is different. It’s easier to make than it looks, and most of the components can be prepped ahead of time.
Quick Recipe Overview
- Total Time: About 1 hour 15 minutes
- Servings: 4–6 as an appetizer
- Difficulty: Moderate
- Best For: Game day, parties, family appetizer night
Why You’ll Love This Recipe
This homemade Triple Dipper gives you three restaurant-quality appetizers on one plate without needing to leave the house. Each component is fried in small batches so everything stays crispy, and the sauces come together with pantry staples. It’s also easy to customize — swap in your favorite appetizer if wings, eggrolls, or cheddar bites aren’t your thing.
The recipe is built for sharing, so it works well as a starter for a larger meal or as the main event for a casual get-together.
Ingredients
For the Boneless Wings
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- Vegetable oil, for frying
- 1/2 cup buffalo sauce (for tossing, optional)
For the Southwestern Eggrolls
- 2 cups cooked, shredded chicken
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/4 cup diced red bell pepper
- 1/4 cup chopped fresh spinach
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 8 egg roll wrappers
- Vegetable oil, for frying
For the Crispy Cheddar Bites
- 1 cup shredded sharp cheddar cheese
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1 large egg
- Pinch of cayenne pepper
- Vegetable oil, for frying
For the Dipping Sauces
Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Avocado Ranch
- 1/2 cup prepared ranch dressing (from above or store-bought)
- 1/2 ripe avocado, mashed
- 1 tablespoon lime juice
Honey Mustard
- 1/4 cup yellow mustard
- 1/4 cup honey
- 1 tablespoon mayonnaise
Ingredient Notes & Substitutions
- Chicken: Chicken tenders work as well as chicken breast for the boneless wings. Rotisserie chicken is a fast shortcut for the eggroll filling.
- Egg roll wrappers: Found in the refrigerated produce section of most grocery stores. Wonton wrappers are too small to substitute.
- Cheese: Sharp cheddar gives the cheddar bites the best flavor, but a cheddar-Monterey Jack blend also works.
- Frying oil: Vegetable, canola, or peanut oil all work well since they have a neutral flavor and high smoke point.
- Buffalo sauce: Any store-bought buffalo wing sauce is fine, or use a mix of hot sauce and melted butter.
Step-by-Step Instructions
Prepare the Sauces
- Whisk together all ranch dressing ingredients in a small bowl. Cover and refrigerate.
- Stir the mashed avocado and lime juice into a portion of the ranch dressing until smooth. Refrigerate.
- Whisk together the mustard, honey, and mayonnaise in a small bowl. Set aside.
Make the Boneless Wings
- Place the chicken pieces in a bowl and pour the buttermilk over them. Let sit for 15 minutes.
- In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.
- Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F.
- Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to coat well.
- Fry the chicken in batches for 5–6 minutes, until golden brown and cooked through. Drain on a wire rack or paper towels.
- Toss with buffalo sauce if desired, or leave plain and serve sauce on the side.
Make the Southwestern Eggrolls
- In a bowl, combine the shredded chicken, black beans, corn, bell pepper, spinach, cheese, cumin, and chili powder.
- Lay an egg roll wrapper on a clean surface in a diamond position. Place about 1/4 cup of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the top corner with a dab of water.
- Repeat with the remaining wrappers and filling.
- Fry the eggrolls in 350°F oil for 3–4 minutes per batch, until golden and crispy. Drain and let cool slightly before slicing in half diagonally.
Make the Crispy Cheddar Bites
- In a bowl, whisk together the flour, cornstarch, baking powder, and cayenne.
- Add the milk and egg, stirring until a thick batter forms. Fold in the shredded cheddar cheese.
- Drop rounded teaspoons of batter into the 350°F oil, frying in small batches for 2–3 minutes, until golden brown and puffed.
- Remove with a slotted spoon and drain on paper towels.
Assemble the Platter
- Arrange the boneless wings, eggroll halves, and cheddar bites on a large platter, keeping each type grouped together.
- Place the ranch dressing, avocado ranch, and honey mustard in small bowls in the center or along the edge of the platter.
- Serve immediately while everything is hot and crispy.
Expert Tips & Common Mistakes
- Keep the oil temperature steady. Use a kitchen thermometer and let the oil return to 350°F between batches. Oil that’s too cool leads to greasy, soggy results.
- Don’t overcrowd the pot. Frying too many pieces at once drops the oil temperature and causes uneven cooking.
- Seal the eggrolls well. Use water to seal the edges tightly so the filling doesn’t leak out during frying.
- Let fried food rest on a wire rack instead of paper towels alone, so the bottoms stay crispy instead of steaming.
- Serve sauces cold. The contrast between hot, crispy food and cold, creamy sauce is part of what makes this platter work.
Variations
- Baked version: Bake the wings, eggrolls, and cheddar bites at 425°F on a wire rack, flipping halfway, for a lighter alternative.
- Air fryer version: Air fry each component at 375°F in batches, lightly spraying with oil, for about 10–12 minutes.
- Spicier platter: Add extra cayenne to the batter and toss all the wings in buffalo sauce for more heat throughout.
- Different filling combo: Swap the Southwestern eggrolls for mozzarella sticks or swap the cheddar bites for onion rings to build your own version of the sampler.
Serving Suggestions
Serve this platter as a starter before burgers or ribs, or turn it into a full meal alongside a simple side salad. It also works well as a centerpiece for a game day spread with other finger foods like nachos or sliders.
Storage & Reheating
Store leftover wings, eggrolls, and cheddar bites in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 8–10 minutes to restore crispiness; microwaving will make the coating soft. Store the sauces separately in sealed containers for up to 5 days. The eggrolls can also be frozen before frying — freeze on a tray until solid, then transfer to a freezer bag for up to 2 months, and fry straight from frozen, adding an extra minute or two to the cook time.
FAQs
Can I make this recipe ahead of time? Yes. The sauces can be made up to 3 days ahead, and the eggrolls can be assembled and refrigerated for a few hours before frying. Fry the wings and cheddar bites as close to serving time as possible for the best texture.
What other appetizers can I add to the platter? Mozzarella sticks, onion rings, or jalapeño poppers all fit well if you want to build a bigger sampler.
Can I bake instead of fry? Yes, baking or air frying works for all three components, though the texture will be slightly less crispy than deep frying.
What’s the best oil for frying? Vegetable, canola, or peanut oil are good choices because they have a high smoke point and neutral flavor.
Can I make this recipe gluten-free? Use gluten-free flour and cornstarch for the wings and cheddar bites, and look for gluten-free egg roll or spring roll wrappers for the eggrolls.
Chili’s Triple Dipper Copycat Recipe
Ingredients
Equipment
Method
- Make the ranch, avocado ranch, and honey mustard sauces; refrigerate until serving.
- Marinate chicken in buttermilk, then dredge in seasoned flour and cornstarch mixture.
- Fry chicken pieces at 350°F for 5–6 minutes until golden and cooked through.
- Mix eggroll filling ingredients, roll in egg roll wrappers, and fry at 350°F for 3–4 minutes until crispy.
- Make cheddar bite batter, fold in cheese, and fry spoonfuls at 350°F for 2–3 minutes until golden.
- Arrange all components on a platter with the three dipping sauces and serve hot.
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