Appetizer Combo Recipe

Prepare dredging stations

In one shallow bowl combine 1/2 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second bowl whisk 1 large egg with 2 tbsp milk. In a third bowl place 3/4 cup breadcrumbs.

Coat tenders

Pat chicken tenders dry with paper towels. Dredge each piece first in seasoned flour (shake off excess), then dip into egg mixture, then press into breadcrumbs until evenly coated. Set coated tenders on a wire rack while heating oil.

Fry

In a heavy skillet or pot, heat about 1 cup vegetable oil over medium-high heat until it reaches 350°F (175°C) or a drop of breadcrumb sizzles immediately. Fry chicken tenders in batches so they don't crowd—about 3 minutes per side—until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.

Bake potato

Preheat oven to 400°F (200°C). Scrub potato and dry. Pierce potato a few times with a fork, rub with 1 tsp olive oil and 1/4 tsp salt and 1/8 tsp pepper. Place on a baking sheet and bake 40–50 minutes until tender when pierced.

Hollow and crisp skins

Remove potato and let cool slightly until safe to handle. Cut potato in half lengthwise. Scoop out most of the flesh, leaving a thin 1/8–1/4 inch layer so skins hold shape. Brush the inside and outside lightly with a bit more olive oil and place cut-side down on the baking sheet. Return to oven and bake 8–10 minutes until edges start to crisp.

Fill and melt cheese

Flip skins cut-side up, evenly divide 1/2 cup shredded cheddar among the three halves and sprinkle crumbled bacon on top. Bake 3–5 minutes more until cheese melts. Garnish with 1 tbsp sliced chives. Keep warm until serving.

Prepare sticks

If using full-length string cheese, cut each into 4 equal sticks to yield 4 sticks total as needed. Put 1/4 cup flour in a shallow bowl. In a second small bowl beat the egg with 1 tbsp milk. Put 1/2 cup Italian breadcrumbs in a third bowl.

Double-coat and freeze briefly

Dredge each cheese stick first in flour (shake off excess), then dip in egg, then coat with breadcrumbs. For a sturdier crust, repeat the egg and breadcrumb step once more. Place coated sticks on a baking sheet and freeze for at least 20 minutes (this prevents cheese from melting out too quickly when frying).

Fry

Heat 1 cup vegetable oil in a skillet to 350°F (175°C). Fry frozen mozzarella sticks in batches 1–2 minutes until golden—do not overcook. Drain on paper towels. Alternatively, bake at 425°F (220°C) on a parchment-lined tray for 6–8 minutes, flipping once, until golden and cheese is hot.

Portion 1/4 cup ranch dressing and 1/4 cup sour cream into small ramekins. Arrange 3 cooked chicken tenders, 3 potato skin halves, and 4 mozzarella sticks on a serving platter. Serve immediately while hot with the ranch and sour cream for dipping.