Tayto Chicken Dippers

ChickenDippers Feature ChickenDippers Feature

I think cheese & onion flavour crisps work best but other varieties can be just as nice!

4 people 15 minutes 25 minutes


  • 0 - Black Pepper
  • 0.5 tsp Cayenne Pepper
  • 4 - Chicken Fillets sliced into strips
  • 2 - Fresh Egg
  • 1 clove Garlic grated
  • 0.5 tsp Paprika
  • 150 g Parmesan Cheese grated
  • 0 - Plain Flour
  • 1 tbsp Soy Sauce
  • 0 - SuperValu Salt
  • 8 packets Tayto Cheese and Onion Crisps


  • 750 ml SuperValu Buttermilk


  1. Ideally, marinade the chicken overnight or at least for a few hours in the fridge. Just combine all of the marinade ingredients, add the chicken strips and cover with cling film, leave in the fridge.
  2. Preheat the oven to 180 degrees.
  3. Bash the crisps with a rolling pin until crumbed, add the cheese, season and mix well.
  4. Put the beaten egg into a bowl, flour in a second one and the crisps in a third one.
  5. Dust the chicken in the flour, dip into the egg mix, shake off any excess, then coat in the crisp/ cheese mixture.
  6. Repeat the process until all are completed.
  7. Add these to a lightly oiled oven tray and cook for 12-15 minutes, turning once half way through cooking. They should be a nice golden colour once cooked.
  8. Serve immediately with some rustic home made wedges and a spicey salsa. 
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