Mexican · Serves 2
with Buttermilk Ranch, BBQ Sauce & Celery Sticks | 4-6 Servings
Get ready to bar hop around this board—it’s got all the game-day favorites. You’ve got zesty chicken bites, cheesy-stuffed-jalapeño poppers, and crisp celery sticks. They’re all ready for dipping—ranch dressing for some coolness and BBQ sauce for even more spice. Prepare your taste buds, ’cause they’re about to be cheering!
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Halve jalapeños lengthwise; removing ribs and seeds for less heat (TIP: use a small spoon to remove the seeds more easily). Cut celery lengthwise into sticks.
In a medium bowl, combine cream cheese, ¾ of the Mexican cheese blend (you’ll use the rest in Step 5), half the Fry Seasoning (you’ll use the rest in the next step), ½ tsp salt, and pepper. Carefully stuff each jalapeño with enough cheese mixture as will fit. Place stuffed jalapeños on a lightly oiled baking sheet. Set aside for Step 5.
In a second medium bowl, combine sour cream, a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside. Reserve 2 TBSP tempura batter mix in a small bowl. In a large zip-close bag, combine celery salt, remaining tempura batter mix, remaining Fry Seasoning, ½ tsp salt, and pepper.
Meanwhile, pat chicken* dry with paper towels; cut into 1-inch pieces (they should be just larger than bite-sized!). Place chicken on a plate; season all over with salt and pepper. Working one piece at a time, coat chicken in reserved tempura batter mix, then dip in sour cream mixture until fully coated. Shake off any excess sour cream mixture, then transfer to zip-close bag with seasoned tempura flour mixture. Repeat to coat remaining chicken pieces. Shake bag to coat chicken in flour mixture; set aside.
Once chicken is coated, roast stuffed jalapeños on top rack until cheese is bubbly, 6-8 minutes. Carefully remove baking sheet from oven. Sprinkle stuffed jalapeños with remaining Mexican cheese blend; set aside. (You’ll roast ‘em one more time in Step 7!)
While jalapeños roast, heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated chicken in a single layer. (TIP: Shake off any excess tempura mixture before adding to pan.) Cook for 1 minute, then reduce heat to medium. Cook until browned and cooked through, 3-4 minutes per side. Transfer chicken bites to a paper-towel-lined plate; season with salt.
Return stuffed jalapeños to oven; cook until cheese melts, 2-3 minutes more. Pile chicken bites, jalapeño poppers, and celery sticks in separate sections on a large board or platter. Serve with ranch dressing and BBQ sauce in separate small bowls for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
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