So you’re planning a party, eh? Well, we’ve got your appetizer list covered with three scrumptious recipes from Dawn Perry, who has partnered with LAY’S® Wavy. Start the evening with a charcuterie plate and hickory cheese crackers, then move on to passed apps. We’ve got chicken strips with ranch dip and divine coconut crusted shrimp. Throw on some soul music in the background and make some mixed drinks, and you’ve got this party nailed.
Hickory Chicken Strips With Ranch Yogurt Dip
Ever thought about using chips as breading? Start thinking about it, because you’ll never go back.
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Serves 4
Chicken
– ½ cup flour
– 2 large eggs, beaten
– kosher salt, freshly ground black pepper
– 6 ounces LAY’S® Wavy Hickory BBQ Flavored Potato Chips, crushed (about 2 cups)
– 1 pound chicken tenders
– 4 Tablespoons vegetable oil
Ranch Yogurt Dip
– 3/4 cup Greek yogurt
– 1 Tablespoon fresh lemon juice
– 1 scallion, white part only, finely chopped
– 1 ½ teaspoons chopped fresh parsley
– 1 ½ teaspoons finely chopped fresh chives
– 1 teaspoon olive oil
– 1 garlic clove, finely grated
– kosher salt, freshly ground black pepper
Instructions:
Chicken
1. Place flour and eggs in two separate shallow baking dishes; season both with salt and pepper.
2. Place chips in a third separate shallow baking dish.
3. Working a couple at a time, dredge chicken tenders in flour, shaking off excess.
4. Dip in beaten egg, then into crushed chips, pressing to help the chips adhere. Transfer breaded chicken pieces to a parchment-lined sheet tray.
5. Heat two Tablespoons oil in a large heavy skillet over medium heat.
6. Working in batches, cook chicken until golden brown and cooked through, about four minutes per side, adding remaining oil between batches. Transfer tenders to a paper towel-lined plate and season with salt.
Ranch Yogurt Dip
1. Whisk yogurt, lemon juice, scallions, parsley, chives, olive oil, and garlic in a medium bowl; season with salt and pepper.
2. Serve chicken tenders with yogurt dip.
Chicken
Place flour and eggs in two separate shallow baking dishes; season both with salt and pepper. Place chips in a third separate shallow baking dish.
Working a couple at a time, dredge chicken tenders in flour, shaking off excess. Dip in beaten egg, then into crushed chips, pressing to help the chips adhere. Transfer breaded chicken pieces to a parchment-lined sheet tray.
Heat two Tablespoons oil in a large heavy skillet over medium heat. Working in batches, cook chicken until golden brown and cooked through, about four minutes per side, adding remaining oil between batches. Transfer tenders to a paper towel-lined plate and season with salt.
Ranch Yogurt Dip
Whisk yogurt, lemon juice, scallion, parsley, chives, olive oil and garlic in a medium bowl; season with salt and pepper. Serve chicken tenders with yogurt dip.
Feast on a chicken strip and your belly will thank you.
Roasted Garlic & Sea Salt Coconut-Garlic Shrimp
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Serves 4
– 2 ounces LAY’S® Wavy Roasted Garlic and Sea Salt Chips, crushed (about 2/3 cup)
– 1/2 cup unsweetened shredded coconut
– zest of 1 lime, plus juice for serving
– ¼ teaspoon kosher salt
– 2 large eggs, beaten
– 16 large shrimp, peeled, deveined, tails left on
– ¼–1/2 cup vegetable oil for frying
– sweet chili sauce, for serving
Instructions:
1. Combine crushed chips, coconut, lime zest and salt in a shallow baking dish.
2. Place eggs in a separate shallow baking dish.
3. Working a few at a time, dip shrimp in egg wash, letting excess drip off. Then dip into chip mixture, pressing to help coating adhere.
4. Transfer breaded shrimp to a parchment-lined baking sheet and repeat with remaining shrimp.
5. Pour enough vegetable oil in a large skillet to reach a depth of 1/4 inch and place over medium-high heat.
6. Working in batches, add shrimp to hot oil and cook until golden brown and cooked through, 1–2 minutes per side.
7. Transfer to a paper towel-lined plate to drain; season with salt and squeeze lime juice over top.
8. Serve shrimp with sweet chili sauce for dipping.
Combine crushed chips, coconut, lime zest and salt in a shallow baking dish. Place eggs in a separate shallow baking dish. Working a few at a time, dip shrimp in egg wash, letting excess drip off. Then dip into chip mixture, pressing to help coating adhere. Transfer breaded shrimp to a parchment-lined baking sheet and repeat with remaining shrimp.
Pour enough vegetable oil in a large skillet to reach a depth of ¼ inch and place over medium-high heat. Working in batches, add shrimp to hot oil and cook until golden brown and cooked through, 1–2 minutes per side. Transfer to a paper towel-lined plate to drain.
Season with salt and squeeze lime juice over top.
Serve shrimp with sweet chili sauce for dipping.
Slice and Bake Hickory Cheese Crackers
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Makes about 48
– 4 ounces sharp cheddar cheese, grated
– ¾ cup all-purpose flour
– ¼ teaspoon kosher salt
– ¼ teaspoon freshly ground pepper
– 3 ounces LAY’S® Wavy Hickory BBQ Flavored Potato Chips, crushed (about 1 cup)
– 4 Tablespoons (1/2 stick) unsalted butter, at room temperature, cut into pieces
– 4 Tablespoons ice water
Instructions:
1. Combine cheddar cheese, flour, salt, pepper and 2/3 cup crushed chips in food processor and pulse to combine.
2. Add butter and pulse until mixture is crumbly.
3. Add water, one tablespoon at a time, until dough comes together into a malleable ball (but you don’t want it to be wet or sticky).
4. Gather the dough together and form into a log.
5. Roll log in remaining 1/3 cup chip crumbs, pressing to help crumbs adhere.
6. Wrap the log in parchment or wax paper and twist the ends to seal. Refrigerate until firm, at least two hours and up to two days.
7. Preheat oven to 350 degrees Fahrenheit. Slice log into ¼-inch thick rounds and place one inch apart on two parchment-lined baking sheets. Bake until golden and firm, 12-15 minutes. Let cool completely on baking sheet. Store in an airtight container up to two days.
Combine cheddar cheese, flour, salt, pepper and 2/3 cup crushed chips in food processor and pulse to combine. Add butter and pulse until mixture is crumbly. Add water, one tablespoon at a time, until dough comes together into a malleable ball (but you don’t want it to be wet or sticky). Gather the dough together and form into a log.
Roll log in remaining 1/3 cup chip crumbs, pressing to help crumbs adhere. Wrap the log in parchment or wax paper and twist the ends to seal. Refrigerate until firm, at least two hours and up to two days. Preheat oven to 350 degrees Fahrenheit. Slice log into ¼-inch thick rounds and place one inch apart on two parchment-lined baking sheets.
Bake until golden and firm, 12–15 minutes. Let cool completely on baking sheet. Store in an airtight container up to two days.
Maximum yum.
What other appetizers would you add to the mix? Share your ideas and your recipes in the comments below.
