Jul 13 2026
Restaurants›Belmont Hall & Restaurant›Sampler Platter Recipe

Sampler Platter Recipe

Inspired by Belmont Hall & Restaurant
Time1h 30m
Serves4

chicken tenders, potato skins, onion rings

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Ingredients

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Chicken Tenders

Potato Skins

Onion Rings

Method

Chicken Tenders

  1. 1

    Prepare the Chicken

    In a shallow dish, combine flour, salt, black pepper, and garlic powder. In another dish, beat the eggs.

  2. 2

    Coat the Chicken

    Dip each chicken tender first in the flour mixture, then in the beaten eggs, and finally in the bread crumbs, ensuring they are well coated.

  3. 3

    Fry the Chicken

    In a large skillet, heat oil over medium-high heat. Once hot, fry the chicken tenders in batches for about 5-7 minutes per side or until golden brown and cooked through. Drain on paper towels.

Potato Skins

  1. 4

    Bake the Potatoes

    Preheat the oven to 400°F (200°C). Wash and prick the potatoes with a fork. Bake for 45-60 minutes or until tender.

  2. 5

    Prepare the Skins

    Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the flesh, leaving a small amount to support the skin. Brush the insides with olive oil and sprinkle with salt.

  3. 6

    Bake the Skins

    Place the potato halves skin-side down on a baking sheet and bake for an additional 10 minutes. Remove from oven and fill with cheese and bacon.

  4. 7

    Melt the Cheese

    Return to the oven for another 5-10 minutes until the cheese is melted. Serve topped with sour cream and green onions.

Onion Rings

  1. 8

    Prepare the Onions

    Slice the onions into 1/2 inch thick rings and separate them.

  2. 9

    Make the Batter

    In a bowl, combine flour, cornmeal, salt, and black pepper. Dip each onion ring in the buttermilk, then coat it in the flour mixture.

  3. 10

    Fry the Onion Rings

    In a deep skillet, heat oil over medium-high heat. Fry the coated onion rings in batches for about 3-4 minutes or until golden brown. Drain on paper towels.

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