Why go through the hassle of dipping your chips in a dip and take the chance of making a mess. Instead, make these Chip and Dip Chicken Skewers and you won’t just make it easier on your guests, you will create a delicious appetizer that will make everyone’s mouth water.
If you are having a Super Bowl party or even just hanging out at home watching the game, I’m gonna bet you will have some chips to snack on and possibly even some dip. Am I right?
Of course, the game is long and you might want something substantial to eat, like say, chicken.
I thought it would be fun to put the chips, dip and chicken all together and put them on a stick, because people seem to have an affinity for food on a skewer.
This recipe is so easy. You start by marinating the chicken in a combination of French onion dip and buttermilk which not only flavors the chicken tenders, but helps to keep them moist while in the oven.
Once out of their chip dip bath, the chicken tenders are skewered then coated in crushed potato chips and baked until crispy. Served with more chip dip, these are sure to appeal to most hungry football fans.
Chip and Dip Chicken Skewers (makes about 15 skewers)
Turn normal chip and dip into these delicious Chip and Dip Chicken Skewers for your next super bowl, football, or sports themed party.
- 2 pounds chicken tenders
- 1/2 cup French onion dip plus 1/2 - 1 cup for dipping
- 1/2 cup buttermilk
- salt and pepper
- 10 ounces potato chips
-
Stir the French Onion Dip and buttermilk together in a shallow baking dish.
-
Place the chicken tenders in the dish, making sure they are covered with the dip mixture. Cover and refrigerate for 30-60 minutes.
-
Crush the potato chips into fine crumbs.
-
Preheat oven to 350 degrees Fahrenheit.
-
Spray a cooling rack with non-stick spray. Set it over a tin foil lined baking sheet.
-
Remove chicken tenders from the marinade. Allow excess liquid to drain off. Season with salt and pepper, if using.
-
Skewer the chicken tenders, then coat them in the crushed potato chips. Set on the wire cooling rack.
-
Spray the chicken tenders with baking spray.
-
Bake for 20 minutes.
-
Serve immediately with the remaining French onion dip.
If you don’t have buttermilk on hand, you can mix 1/2 cup whole milk with 1 1/2 teaspoon white vinegar or lemon juice. Allow the milk to sit for 5 minutes, then proceed with the recipe.
Supplies Needed:
optional, food processor
cooling rack
non-stick cooking spray
baking sheet lined with tin foil for easy clean up
wood skewers
How to make Chip and Dip Chicken Skewers
Stir the French Onion Dip and buttermilk together in a shallow dish. Place the chicken tenders in the dish, making sure they are covered with the dip mixture. Cover and refrigerate for 30-60 minutes.
Crush potato chips. It’s easiest in the food processor, but you can also just smash them in the bag using your hands, a rolling pin, a meat mallet, or the back of a pan. However you do it, you want pretty small crumbs.
Preheat oven to 350 degrees Fahrenheit.
Spray a cooling rack with non-stick spray. Set it over a tin foil lined baking sheet. Remove chicken tenders from the marinade. Allow excess liquid to drain off. Season with salt and pepper, if using.
Skewer the chicken tenders, then coat them in the crushed potato chips. Set on the wire cooling rack.
Spray the chicken tenders with baking spray. Bake for 20 minutes.
Serve immediately with the remaining French onion dip.
More Super Bowl Appetizers
from Hungry Happenings
Dorito Crusted Bacon Cheddar Potato Fritter Footballs
Bacon Cheddar Beer Bread Footballs
made using the Wilton Football Silicone Mold
Football Fritters for Super Bowl
Super Bowl Prosciutto and Asiago Rice Cake Footballs
Madeira Mushroom Football Tart
Footballs Shaped Hamburgers Served on Football Shaped Buns
made using the Wilton Football Silicone Mold
If you want more tailgating or homegating party ideas for the college football season,
be sure to check out my Football Party Food ideas.
Oh man those sound delicious! Perfect appetizer for a football party. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
They are pretty tasty!
Beth, these look wonderful – so moist and tender. I don't cook much, but I really really want to give these a
try – for any occasion, maybe even surprise my husband and make them for dinner!! 🙂 I love that they're baked not fried!
I have been making chip-coated chicken for years (stuffing-coated is delicious too) but I never would have thought of dip and buttermilk with it, that is BRILLIANT! Will DEFINITELY be trying this. Thank you so much. Big fan!
Chicken fingers are so easy to over cook, so I use the buttermilk/onion dip as the perfect marinade. I've cooked these too long, and they still come out nice and tender. Serving it with the dip is really the only way to eat these, IMO!
these look so delicious.
Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.
Oh, my,yum!
Thanks for sharing at Tell Me About It Tuesday!
Oh, how fun! My children would love these as a fun lunch! Thanks so much for sharing this in Tell Me About It Tuesday. Looking forward to seeing what you share tomorrow!
Warmly,
Lilah