It turns out you’ve been eating chicken dippers wrong this whole time – Birdseye has just released a new recipe that is a twist on their classic nuggets and it’s incredible
It turns out you’ve been eating chicken dippers wrong – forget ketchup and mayo, serve them like nachos.
Birdseye has revealed their gaming-changing chicken dipper hack, which puts a spin on the classic chicken treat. In a bid to encourage people to be more ‘creative’ with how they eat their chicken dippers, Birdseye has shared their chicken dipper nacho recipe. They explained: “Chicken Dippers, cheese and a whole heap of smoky BBQ sauce – what’s not to love? It’s easy to get creative with our chicken dippers and pair them with all kinds of toppings and sauces.”
They added that the recipe, which turns classic dippers into a ‘sweet and spicy’ dish, is a ‘perfect treat for all the family’. The recipe, which was developed by Twisted Media, puts a new spin on classic nachos, using chicken dippers as an alternative to plain tortillas. Birdseye said: “Forget about the plain corn tortillas, this version of nachos will soon become a staple of nights in. Just don’t expect to see any leftovers.
To make chicken dipper nachos, you will need:
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20 Birds Eye Chicken Dippers
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2 tablespoons Paprika
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1 teaspoon Cumin
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3/4 tablespoons Cayenne Pepper
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2 teaspoons Thyme
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2 teaspoons Onion Powder
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1 teaspoon Garlic powder
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2 tablespoons Light Brown Sugar
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170g BBQ Sauce
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250g Yellow cheddar, grated
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Diced Tomatoes, to serve
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Sliced Spring onions, to serve
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Ranch sauce, to serve
To make the nachos, Birdseye recommends pre-heating the oven to 210°C/410°F/Fan 190°C. Then, the explain that the first step is to: “Mix together the sugar and spices in a bowl until combined. Toss the Birds Eye Chicken Dippers in spice mix and arrange on a baking tray. Bake until crisp and golden, about 15 minutes.”
Once cooked, Birdseye explains that the next step is to ‘pile up’ your dippers on a tray, ‘drizzle BBQ sauce’ across them, and ‘sprinkle with grated cheese. Then, return the ‘nachos’ to the oven and ‘grill until the cheese is melted’, which should take around five minutes. Take out of the oven and sprinkle with tomatoes and spring onions, and serve with ranch dressing.
