Smorgasborg Platter Recipe

Marinate

Place chicken tenders in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Breading

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. In a second bowl whisk 2 eggs. Remove tenders from buttermilk, let excess drip off. Dredge each tender in the flour mixture, then dip in egg, then return to the flour mixture for a double coat. Shake off excess.

Fry

Heat 3–4 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry tenders in batches, 3–4 minutes per side, until golden brown and internal temperature reads 165°F (74°C). Transfer to a paper towel–lined tray and keep warm in a 200°F (95°C) oven while you finish other batches.

Prepare pickles and coatings

Drain pickle chips well and pat dry with paper towels to remove excess brine. Set up a dredging station: bowl with 1/2 cup flour + 1/4 cup cornstarch + 1/2 tsp salt + 1/4 tsp pepper; beaten egg mixed with 2 tbsp milk; and 3/4 cup panko breadcrumbs.

Breading

Working quickly, dredge each pickle chip in the flour mixture, dip in the egg wash, then press into panko to fully coat. Place on a sheet and repeat. For extra crunch, double-dip (egg wash and panko again).

Fry

Heat oil to 350°F (175°C) in a shallow pot. Fry chips in small batches 1–2 minutes until golden and crisp. Remove with a slotted spoon to paper towels to drain. Serve warm with ranch for dipping.

Prep wings

Pat wings dry with paper towels. Toss wings with 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper to help crisp the skin. Let sit 10 minutes.

Cook

Heat oil to 375°F (190°C). Fry wings in batches 8–10 minutes until skin is crisp and internal temperature is 165°F (74°C). Alternatively, bake on a rack at 425°F (220°C) for 35–45 minutes, flipping once, until crisp.

Sauce

While wings cook, melt 4 tbsp butter in a small saucepan over low heat. Whisk in 1/2 cup hot sauce and 1 tbsp honey (if using) until smooth and warm. Place cooked wings in a large bowl, pour sauce over them and toss to coat evenly. Serve with blue cheese or ranch dressing and lemon wedges.

Assemble

Cut 8 string cheese sticks in half to make 16 short sticks. Set up three bowls: 1/2 cup flour; 1 beaten egg mixed with 1 tbsp milk; and 1 cup bread crumbs mixed with 2 tbsp grated Parmesan. Dredge each cheese stick in flour, then egg, then breadcrumbs. For best results freeze breaded sticks on a sheet for 20–30 minutes to prevent melting during frying.

Fry

Heat oil to 350°F (175°C). Fry cheese sticks in small batches 60–90 seconds until golden. Remove to paper towels. Serve immediately with warm marinara.

Bake potatoes

Preheat oven to 400°F (200°C). Scrub 4 russet potatoes and pat dry. Prick with a fork, rub with 2 tbsp olive oil and 1 tsp salt. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes until tender when pierced with a fork. Let cool until handleable.

Hollow and season

Slice each potato in half lengthwise. Using a spoon, scoop out most of the flesh leaving a 1/4-inch shell. Reserve the scooped potato for another use. Brush the inside of each skin with a little olive oil, sprinkle with salt and pepper. Place skins cut-side down on a baking sheet and bake 10 minutes to crisp the edges.

Fill and finish

Flip skins cut-side up; fill each with shredded cheddar (divide 1.5 cups among skins). Return to oven until cheese melts, 3–5 minutes. Remove and top with crumbled bacon and sliced green onions. Serve with sour cream.

Arrange warm chicken tenders, fried pickle chips, buffalo wings, mozzarella sticks and potato skins on a large platter or divided serving board. Place bowls of ranch, marinara and blue cheese/ranch for dipping around the platter. Garnish with lemon wedges and extra green onions if desired. Serve immediately so items remain hot and crispy.