SOUTHERN FRIED CHICKEN DIPPED IN BBQ HOT HONEY, JALAPEÑO CREAM CHEESE, ALABAMA WHITE BBQ SAUCE, HOUSE PICKLES

BBQ HOT HONEY FRIED CHICKEN

SOUTHERN FRIED CHICKEN, CHOMP HOT CHICKEN SAUCE, DILL PICKLES, BUTTERMILK RANCH, SHREDDED ICEBURG

HOT CHICKEN SANDWICH

SMASH PATTY, AMERICAN CHEESE, CHOMP SAUCE, CHOPPED WHITE ONIONS, PICKLES

SMASH CLASSIC BURGER

FRIES

ROMAINE, CHOMP CAESAR DRESSING, FRIED SHALLOTS, BACON BITS, SHAVED PARMESAN, GARLIC BUTTER CROUTONS

CAESAR SALAD

SEASONAL BABY GREENS, SHAVED RED ONIONS, SOURDOUGH CROUTONS, DIJON VINAIGRETTE

BABY FIELD

CRISPY BRUSSELS SPROUTS

MOZZARELLA STICKS

CRAB RANGOON

HOUSE MAC AND CHEESE SMOTHERED IN BACON PARMESAN CHEESE SAUCE, PECORINO, CRACKED BLACK PEPPER, HERBS

CARBONARA MAC & CHEESE

CHOICE OF SAUCES; BUFFALO, BBQ, MOZAMBIQUE, CRISPY KOREAN AND ALABAMA WHITE BBQ

CHICKEN WINGS OR TENDERS

FRIED PICKLES, BUTTERMILK RANCH DIPPING SAUCE

FRICKLES

crispy fritters with lump crab, roasted corn, old bay, and remoulade

Old Bay Crab Fritters

Seasonal Sangria

Aperol Spritz

Espresso Martini

vanilla vodka, passionfruit, lime, brown sugar, prosecco

Chompstar Martini

nantucket blueberry vodka, raspberry, amaro nonino, lemon, simple

Garden Party

tequila, spicy tequila, ginger, lime, cucumber, agave

Green Juice

tequila, spicy tequila, lime, watermelon, agave

Tequila Mockingbird

Not Into Yoga

What She's Havin'

tequila, mezcal, aperol, pineapple, lime, prickly pear

Desert Sun

Green Light

In a large bowl, whisk together buttermilk, 1 tablespoon kosher salt, 1 teaspoon black pepper and 1 tablespoon hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight for best texture and flavor.

Brine and Chill

In a shallow bowl or rimmed baking sheet, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, dried oregano, 1 teaspoon black pepper and 2 teaspoons kosher salt. Whisk to evenly distribute spices.

Prepare Dredge

In a second bowl, whisk together 2 eggs and 1/2 cup milk until smooth.

Egg Wash

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then dip into the egg wash, then return to the flour mixture for a double-coat. Press flour firmly to form an even crust. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Coat Chicken

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Heat Oil

Fry chicken in batches without crowding, skin-side down first, 10–12 minutes per side depending on size, maintaining oil temperature between 325–350°F. Turn carefully so crust doesn’t tear. Internal temperature should reach 165°F (74°C). Transfer fried chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Fry Chicken

In a small saucepan over low heat, combine 3/4 cup honey, 1/4 cup BBQ sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon red pepper flakes and 1/4 teaspoon smoked paprika. Warm gently, stirring until smooth and slightly thinned (2–3 minutes). Do not boil. Taste and adjust heat with more red pepper flakes or a pinch of cayenne if desired. Keep warm.

Make the Sauce

When all chicken is fried and resting, dip each piece briefly into the warm BBQ hot honey or brush two light coats so the crust stays crisp. Return to the wire rack for a minute to set the glaze. Reserve extra sauce for drizzling when serving.

Coat Fried Chicken

In a bowl, combine 8 oz softened cream cheese, 1 minced jalapeño (seeded for milder heat), 1 teaspoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth and spreadable. Taste and adjust seasoning or jalapeño amount as desired. Refrigerate until assembly.

Prepare Spread

Whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon prepared horseradish, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt until smooth. Chill briefly; flavors meld after 15 minutes.

Make White Sauce

Heat a skillet over medium and melt butter. Split and butter buns and toast cut-side down until golden, about 1–2 minutes. Keep warm.

Toast Buns

Spread a generous layer (about 1.5 tablespoons) of jalapeño cream cheese on the bottom bun. Place shredded lettuce if using, then one piece of BBQ hot honey fried chicken. Spoon 1–2 tablespoons Alabama white BBQ sauce over the chicken (or serve on the side). Add 2–3 slices of house pickles on top. Drizzle additional BBQ hot honey (about 1 tablespoon) over the top if desired. Finish with the top bun and garnish with a sprinkle of chopped parsley.

Assemble Sandwiches

Serve sandwiches hot with remaining BBQ hot honey and white sauce on the side for dipping. Keeps any leftover fried chicken crisp by reheating in a 375°F oven for 8–10 minutes. Store sauces in airtight containers in the refrigerator for up to one week.

bone-in, skin-on chicken thighs (or mix thighs & drumsticks)

buttermilk

kosher salt (for brine)

black pepper (for brine)

hot sauce (e.g., Frank's)

all-purpose flour

cornstarch

smoked paprika

garlic powder

onion powder

cayenne pepper

dried oregano

black pepper (for dredge)

kosher salt (for dredge)

milk

neutral oil for frying (vegetable or peanut)

honey

your favorite BBQ sauce

apple cider vinegar

red pepper flakes

smoked paprika (for sauce)

cream cheese (softened)

pickled or fresh jalapeño, seeded and minced

lime juice

salt

black pepper

mayonnaise

lemon juice

prepared horseradish (or to taste)

kosher salt

house-style quick dill pickles (sliced)

burger buns (potato or brioche), toasted

butter (for toasting buns)

optional: shredded iceberg lettuce

chopped fresh parsley

extra BBQ hot honey for drizzling

Trim excess fat from the chicken thighs and if very thick, pound to an even 1/2 inch thickness. In a bowl or zipper bag combine 1 cup buttermilk, 1 tablespoon hot sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add chicken, fully submerge, and refrigerate for at least 1 hour and up to 6 hours.

Trim and brine

Set up a breading station: in a shallow bowl whisk 2 eggs with 2 tablespoons milk. In a separate wide bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne. Stir to combine.

Prep breading

Remove chicken from brine, let excess drip off, then dredge each piece first in the seasoned flour, then dip into the egg wash, then dredge again in the flour mixture pressing firmly so a thick coating adheres. Place on a wire rack and let rest 10 minutes to help coating set.

Dredge chicken

Pour 2 cups neutral oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles immediately.

Heat oil

Carefully add breaded thighs to the hot oil without overcrowding (fry in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat. Transfer fried chicken to a wire rack set over a sheet pan to drain and keep crisp.

Fry chicken

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Stir in 1/2 cup Chomp hot chicken sauce, 1 teaspoon apple cider vinegar, and 1/2 teaspoon honey if you want a touch of sweetness. Warm until combined and glossy, then remove from heat. Brush or spoon the sauce over each piece of hot fried chicken so it is well coated but not dripping. Place sauced chicken back on the rack for 1–2 minutes to let the sauce set.

Make sauce and coat

Heat a skillet over medium heat and melt 1 tablespoon butter. Split the buns and toast cut sides in the butter until golden, about 1–2 minutes. Keep warm.

Toast buns

Spread about 1 to 2 tablespoons buttermilk ranch on the bottom bun. Pile on a generous handful (about 1 cup) of shredded iceberg lettuce, then place the hot sauced chicken on top. Add 4 dill pickle slices (or more to taste) on the chicken, drizzle an extra 1 tablespoon of hot sauce if desired, and finish with the top bun.

Assemble sandwiches

Serve immediately while chicken is hot and crispy. Offer extra buttermilk ranch and pickles on the side.

Serve

boneless skinless chicken thighs

buttermilk (for brine)

hot sauce (for brine, e.g., Frank's)

paprika

black pepper (for breading)

kosher salt (for breading)

eggs

milk (or extra buttermilk) for egg wash

neutral oil for frying (vegetable, canola, or peanut)

Chomp hot chicken sauce (or hot honey + cayenne mix)

unsalted butter

honey (optional, to balance heat)

buttermilk ranch dressing

dill pickle slices

shredded iceberg lettuce

unsalted butter (for toasting buns)

kosher salt (to taste)

black pepper (to taste)

Divide 1 lb ground beef into 4 equal portions (about 4 oz / 113 g each). Do not overwork the meat — gently form loose balls. Preheat a heavy cast-iron skillet or griddle over medium-high heat until smoking slightly, about 5 minutes.

Portion and preheat

Lightly season the top of each meat ball with kosher salt and freshly ground black pepper. Brush the hot skillet with 1 tablespoon neutral oil.

Season and oil

Place 2 meat balls in the skillet (work in batches if needed). Using a sturdy spatula or a heavy, flat metal press lined with parchment or wax paper, press each ball down firmly until very thin, roughly 1/4-inch thick. Hold pressure for 10–15 seconds to create maximum contact with the pan for good browning.

Smash the patties

Cook the smashed patties without moving them until deep brown and crisp around the edges, about 2 minutes. Season the exposed top with a light pinch of salt and pepper. Flip and immediately place a slice of American cheese on each patty. Cook another 30–45 seconds until cheese is melted and the bottom is deeply seared.

Cook and crisp

While patties finish, butter the cut sides of 4 buns (about 1 tablespoon total). Transfer buns cut-side down to the skillet and toast in the rendered fat until golden, about 30–45 seconds. Remove buns and set aside.

On the bottom bun, spread about 1 tablespoon of Chomp Sauce (see sauce directions). Place one cheese-topped smash patty on top. Top with a small mound (about 2 tablespoons) of finely chopped white onion, then two pickle slices. Add the second cheese-topped patty (for a double; if you prefer a single use one patty). Spread another tablespoon of Chomp Sauce on the top bun and press to close.

Assemble burgers

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon hot sauce (optional) in a small bowl. Whisk until smooth and taste; adjust salt or acidity if needed. Refrigerate until ready to use. Makes approximately 3/4 cup — about 1 tablespoon per burger.

If desired, toss the finely chopped white onion with a light pinch (1/4 tsp) of salt and set for 5 minutes to soften bite. Use immediately when assembling. Serve burgers hot, with any remaining Chomp Sauce on the side.

ground beef (80/20)

freshly ground black pepper

neutral oil (vegetable or canola)

American cheese slices

soft burger buns (potato or brioche)

white onion

ketchup

yellow mustard

sweet pickle relish

hot sauce (optional)

butter (softened)

salt for onion (optional)

Wash and scrub the potatoes. Peel if desired. Cut each potato into 1/3-inch sticks for classic fries. Rinse the cut potatoes thoroughly under cold water until the water runs clear to remove excess starch.

Prepare potatoes

Place the cut fries in a large bowl of cold water and refrigerate or rest for at least 30 minutes (up to 2 hours). This further removes starch and helps achieve crispiness.

Soak

Drain the fries and spread them on clean kitchen towels or paper towels. Pat very dry—moisture will cause oil splatter and prevent crispiness.

Heat canola or peanut oil in a heavy pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat until oil is shimmering but not smoking. Working in batches, fry the potatoes for 3–4 minutes per batch until they are soft and a pale blond color (do not brown). Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let rest for 10 minutes.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. While hot, season evenly with kosher salt and freshly ground black pepper. Toss lightly to distribute seasoning.

Second fry (crisp)

Transfer fries to a serving platter and sprinkle with finely chopped parsley for color. Keep fries warm in a low oven (200°F / 93°C) on a baking sheet with a rack if making multiple batches.

Finish

In a small bowl, combine store-bought ketchup with smoked paprika. Stir until smooth. Adjust smoked paprika to taste for a subtle smoky note. Transfer to a serving ramekin.

In a small bowl, whisk together mayonnaise and sour cream until smooth. Add buttermilk a tablespoon at a time until the mixture reaches a dipping consistency (should coat a spoon). Stir in dried dill, garlic powder, onion powder, chopped chives, kosher salt, and black pepper. Taste and adjust seasoning. Chill for 10–15 minutes before serving to let flavors meld. Serve in a ramekin.

In a separate small bowl, whisk together mayonnaise and ketchup until combined. Add hot sauce, dill pickle brine, smoked paprika, garlic powder, and lemon juice. Taste and adjust balance—add more hot sauce for heat, more pickle brine for tang, or more ketchup for sweetness. Chill briefly if desired. Serve in a ramekin.

Arrange fries on a platter alongside three ramekins containing the ketchup, ranch, and chomp sauce. Provide extra napkins. If desired, offer additional kosher salt to taste at the table.

russet potatoes

vegetable oil (for frying)

canola or peanut oil (for deep frying)

store-bought ketchup

sour cream

dried dill

chopped fresh chives

hot sauce (e.g., sriracha or Frank's)

dill pickle brine

fresh parsley, finely chopped

extra kosher salt (to taste)

Trim the root end of each romaine head, discard any wilted outer leaves. Wash leaves thoroughly, spin-dry or pat dry, then chop or tear into large bite-sized pieces (about 1–1.5 inch). Refrigerate in a bowl until ready to assemble.

Prepare lettuce

In a skillet over medium heat, cook bacon slices until crisp (about 6–8 minutes), turning as needed. Transfer to a paper-towel-lined plate to drain and cool, then crumble or finely chop into bacon bits. Reserve a tablespoon of bacon fat for extra flavor if desired; discard excess.

Cook bacon

Measure out 1 cup of fried shallots and 1 cup of shaved Parmesan and set aside to add to the salad at plating.

Add fried shallots & cheese

In a medium bowl, whisk together 1 cup mayonnaise, minced anchovy fillets, minced garlic, 3 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Combine base ingredients

While whisking, slowly drizzle in 2 tbsp olive oil until the dressing is glossy and slightly thickened. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch more salt as needed.

Emulsify

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. Whisk again before using.

Chill

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

Preheat oven

In a small saucepan or microwave-safe bowl, melt 3 tbsp unsalted butter with 1 tbsp olive oil. Stir in 2 minced garlic cloves, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbsp chopped parsley (optional). Allow to cool for 1–2 minutes so garlic softens but doesn't burn.

Bbq Hot Honey Fried Chicken

Hot Chicken Sandwich

Smash Classic Burger

Fries

Caesar Salad

Baby Field

Crispy Brussels Sprouts

Mozzarella Sticks

Crab Rangoon

Carbonara Mac & Cheese

Chicken Wings Or Tenders

Frickles