App Sampler Recipe

Season and fry

Pat wings dry with paper towels. In a bowl, toss wings with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Heat 1.5 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in a single layer and not crowding, fry wings 8–10 minutes until skin is crisp and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined tray.

Make Buffalo sauce and toss

In a small saucepan or microwave-safe bowl melt 3 tbs unsalted butter. Stir in 1/2 cup hot sauce until smooth and warm. Place fried wings in a large bowl, pour sauce over, and toss to coat evenly. Keep warm.

Marinate

Place 1 lb chicken tenderloins in a shallow bowl and pour 1/2 cup buttermilk over them. Refrigerate for 10–15 minutes while preparing breading (short soak keeps tenders moist).

Prepare breading station

In one shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second dish beat 1 egg. In a third dish place 1 cup panko breadcrumbs.

Coat and fry

Remove tenders from buttermilk, let excess drip off. Dredge each tender in the flour mixture, then dip in beaten egg, then press into panko to fully coat. Heat 1.5 cups vegetable oil in a skillet to 350°F (175°C). Fry tenders in batches 3–4 minutes per side until golden brown and internal temp reaches 165°F (74°C). Drain on paper towels.

Freeze and bread

Cut 12 string cheeses in half to make 24 sticks. Place flour in one shallow bowl, beaten eggs in a second, and mix 1.5 cups Italian breadcrumbs with 2 tbs grated parmesan and 1/2 tsp garlic powder in a third. Dredge each cheese stick in flour, then egg, then breadcrumb, pressing to adhere. For best results double-coat: after first breadcrumb dip again in egg and re-coat in breadcrumbs. Arrange breaded sticks on a tray and freeze 30 minutes to 1 hour to prevent cheese leaking when fried.

Fry

Heat 1.5 cups vegetable oil to 350°F (175°C). Fry frozen mozzarella sticks in batches 1–2 minutes until golden brown. Do not overcook. Drain on paper towels and serve immediately with warmed marinara.

Marinate

Toss 1 lb peeled shrimp with 1/4 cup buttermilk and 1 tsp hot sauce. Let sit 5–10 minutes.

Breading and fry

In a bowl combine 1/2 cup flour, 1/4 cup cornstarch, 1 tsp Old Bay, 1/2 tsp paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Remove shrimp from marinade letting excess drip off and dredge in the seasoned flour mixture. Heat 1.5 cups vegetable oil to 350°F (175°C). Fry shrimp in batches 2–3 minutes until golden and opaque. Drain on paper towels and squeeze lemon wedge over immediately if desired.

Arrange a large platter with buffalo wings, chicken tenders, mozzarella sticks, and fried shrimp in separate sections. Place 1/2 cup ranch dressing and 1/2 cup warmed marinara in small bowls on the platter. Sprinkle 2 tbs chopped parsley over the platter and tuck 4 lemon wedges around the shrimp. Serve immediately while hot. Note: Do not allow substitutions.