Fried Chicken Board
A fun snack-supper board of buffalo and classic fried chicken tenders with fries, sweet potato fries, tater tots, Texas toast, crunchy vegetables, chips and creamy dips.
Equipment
- Rimmed half sheet pans
- Parchment paper
- Large wooden serving board
Ingredients
Chicken
- 1 lb buffalo chicken tenders store-bought or homemade
- 1 lb plain fried chicken tenders
Sides
- ½ lb frozen French fries
- ½ lb frozen sweet potato fries
- ½ lb frozen tater tots
- 6 slices frozen Texas toast
- 1 bag plain potato chips about 8 oz
- 1 cup baby carrots
- 1 cup celery sticks
Dips
- 1 container Heluva Good! Jalapeño Cheddar Dip 12 oz
- 1 container Heluva Good! French Onion Dip 12 oz
Instructions
- Heat the oven. Preheat the oven to 425°F and line two rimmed sheet pans with parchment paper.
- Bake the sides. Bake the fries, sweet potato fries and tater tots in a single layer according to the package directions, usually 20 to 25 minutes, flipping halfway.
- Toast the bread. Bake the Texas toast according to the package, about 5 to 8 minutes, until golden.
- Warm the chicken. If your chicken is cooked ahead, reheat it on a rack at 400°F for 8 to 10 minutes, until hot and crisp (165°F).
- Place the dips. Set the dips on a large board first to anchor it.
- Build the board. Arrange the chicken in the center, then surround it with the fries, tots, toast, chips, carrots and celery.
- Serve. Serve right away while everything is hot and crisp.
Notes
Mix it up: Use wings, nuggets or bone-in fried chicken, and vary the flavors: spicy, mild and classic.
Keep it crisp: Hold finished items on a rack in a 200°F oven while the rest bakes.
Nutrition per serving (estimated): 894 kcal · 53g fat (15g saturated) · 73g carbohydrates · 5g fiber · 6g sugar · 29g protein · 2,108mg sodium · 119mg cholesterol. Calculated as if the whole board, including both tubs of dip and the full bag of chips, is eaten; treat as an estimate.