Tavern Platter Recipe

Marinate

Place chicken strips in a bowl or zip-top bag and pour buttermilk over them. Refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor the chicken.

Prepare Breading

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, and black pepper. In a second shallow dish, beat the eggs.

Bread the Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, dip in beaten eggs, then dredge again in the flour mixture for a double crust. Transfer to a rack while you heat oil.

Fry

Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry chicken in batches for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a paper-towel-lined tray and keep warm in a 200°F (95°C) oven if needed.

Squeeze lemon wedges over tenders just before serving or serve lemon on the side. Serve with honey mustard and ranch for dipping.

Prep Potatoes

Preheat oven to 425°F (220°C). Scrub potatoes and cut each into 8 wedges. Pat dry with paper towels to remove moisture for crispiness.

Season & Roast

Toss wedges in a large bowl with olive oil, smoked paprika, garlic powder, dried oregano, kosher salt, and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment paper or foil.

Roast for 30–35 minutes, flipping once halfway through, until golden brown and crisp on the edges. If making ahead, keep warm in the oven alongside the chicken (200°F/95°C) until ready to serve.

Cook Fries

Prepare frozen fries according to package instructions (bake or fry) until crisp. If using fresh fries, par-cook in oil at 325°F (160°C) for 4–5 minutes, drain and finish at 375°F (190°C) until crisp.

Assemble & Melt Cheese

Arrange hot fries on a large ovenproof platter or sheet. Sprinkle shredded cheddar evenly over the fries and return to a hot oven (or under a broiler briefly) just until cheese melts and becomes gooey, about 2–4 minutes under a broiler — watch carefully to avoid burning.

Finish

Top melted-cheese fries with chopped bacon, pickled jalapeños, and sliced green onions. Serve with sour cream and house beer cheese (warmed) for dipping on the side.

Warm Dips

Warm the beer cheese gently on the stovetop over low heat or in the microwave in 20-second intervals, stirring between, until smooth and warm. Place honey mustard and ranch in small bowls.

Arrange platter: On a large serving board or roomy platter, place the crispy chicken tenders on one side, potato wedges in a neat pile, and the loaded nacho-style fries on another section. Place small bowls of honey mustard, ranch, and warmed beer cheese in the center or along the edge for easy dipping. Garnish the platter with chopped parsley and scatter extra green onions over fries. Serve immediately while hot.