Basket Sampler Recipe

Prepare and season

Pat the 3 chicken wing pieces dry with paper towels. Season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Let rest 5 minutes.

Fry the wings

Heat 1/4 cup vegetable oil in a skillet over medium-high heat (or heat fryer to 350°F/175°C). When oil is hot, add wings in a single layer and cook 6–8 minutes, turning once, until golden and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper-towel-lined plate to drain.

Optional sauce toss

If desired, melt 1 tbsp butter and stir in 1 tbsp hot sauce. Toss the cooked wings in the sauce to coat evenly before serving.

Prepare coating station

Set up three shallow bowls: 1) 1/4 cup flour, 2) beaten egg mixed with 1 tbsp milk, 3) 1/2 cup Italian breadcrumbs seasoned with 1/4 tsp salt and 1/8 tsp black pepper.

Coat the cheese

Pat the mozzarella sticks dry. Dredge each stick in flour, shake off excess, dip into the egg mixture, then press into breadcrumbs to fully coat. For extra protection against melting, double-dip: return to the egg and breadcrumbs once more.

Fry the sticks

Heat 1/4 cup vegetable oil in a heavy skillet to 350°F/175°C. Fry the coated mozzarella sticks 1–1½ minutes per side, turning gently, until golden brown. Work quickly to avoid cheese leakage. Remove to a wire rack to drain.

Slice and separate

Slice the onion into 1/2-inch rings and separate into individual rings. Select three rings for the order (or slice a small portion if using a full onion). Pat the rings dry.

Make batter

In a bowl whisk together 1/4 cup flour, 1 tbsp cornstarch, 1/4 tsp baking powder and 1/4 tsp salt. Slowly add 1/4 cup cold carbonated water (or beer) and whisk just until slightly thick but still runny; do not overmix.

Fry the rings

Heat oil in a deep skillet or fryer to 350°F/175°C. Dip onion rings into the batter to coat, letting excess drip off, then carefully place into hot oil. Fry 1–2 minutes per side until batter is golden and crisp. Remove and drain on paper towels or a rack.

Prepare chicken and dredging station

Cut chicken into three nugget-size pieces if not already portioned. Season with 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. Set up three shallow bowls: 1) 1/4 cup flour, 2) beaten egg with 1 tbsp milk, 3) 1/2 cup breadcrumbs.

Coat nuggets

Dredge each piece in flour, shake off excess, dip into the egg mixture, then coat thoroughly with breadcrumbs. Press breadcrumbs onto pieces to adhere well.

Fry until cooked

Heat 1/2 cup vegetable oil in a skillet or preheat fryer to 350°F/175°C. Fry nuggets 3–4 minutes total, turning once, until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack or paper towels.

Arrange all items together on a basket or platter: 3 wings, 3 mozzarella sticks, 3 onion rings, and 3 chicken nuggets. Add ramekins with 2 tbsp ranch and 2 tbsp marinara, and a lemon wedge if desired. Serve immediately while hot and crisp.