Parker's Sampler Platter Recipe
A platter-full of our Rib Tips, Chicken Tenders, Cajun Catfish Strips & Rib Ranch Wings. Served with celery & Chipotle Ranch dip.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Rib Tips
Season the rib tips with your favorite dry rub and smoke or grill them over medium heat until tender and cooked through, about 2-3 hours. Once cooked, chop them into bite-sized pieces.
- 2
Cook the Chicken Tenders
Dredge the chicken tenders in seasoned flour and fry in hot oil until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- 3
Prepare the Cajun Catfish Strips
Coat the catfish strips in a mixture of cornmeal and Cajun seasoning. Fry in hot oil until crispy and golden, about 3-4 minutes per side. Drain on paper towels.
- 4
Cook the Rib Ranch Wings
Season the wings with salt and pepper, then bake or fry until crispy and cooked through, about 25-30 minutes at 400°F (200°C) for baking.
- 5
Assemble the Platter
On a large serving platter, arrange the rib tips, chicken tenders, Cajun catfish strips, and rib ranch wings. Place celery sticks on the side and serve with chipotle ranch dressing for dipping.
