Appetizer Sampler Recipe

Prep and breading station

Unwrap the 4 mozzarella sticks and cut each in half if you prefer smaller pieces (yielding 8). Place flour in a shallow bowl. In a second bowl, whisk eggs with 2 tablespoons milk. In a third bowl, combine breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.

Double-coat each cheese stick: dredge in flour, shake off excess; dip into egg mixture; coat in breadcrumb mixture, pressing firmly. For extra security, return each stick to the egg, then breadcrumbs again. Place breaded sticks on a parchment-lined tray and freeze for at least 30 minutes (recommended 1 hour) to prevent cheesiness from leaking during frying.

Heat 2 to 3 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry frozen cheese sticks in small batches (2–3 at a time) for 1.5–2 minutes per side until golden brown. Do not overcrowd. Remove with a slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven if needed.

Peel the onion and slice into 1/2-inch thick rings. Separate rings and set aside.

In a bowl combine 3/4 cup flour, cornstarch, baking powder, 3/4 tsp salt and 1/4 tsp black pepper. In another bowl whisk 1 egg with cold sparkling water until just combined; batter should be slightly thicker than pancake batter. Whisk the egg mixture into the dry ingredients until a smooth batter forms. If batter is too thick, add up to 2 tbs more sparkling water.

Heat oil in a deep pot to 375°F (190°C). Working in batches, dip each onion ring into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 2–3 minutes until crisp and golden, turning if needed. Remove to paper towels and season immediately with a pinch of salt. Keep warm in oven at 200°F (95°C) if frying in batches.

Slice the chicken breast into 4 equal strips about 1/2 to 3/4 inch thick. Place strips in a shallow dish and pour buttermilk over them. Stir in 1 tsp hot sauce if using and a pinch (1/4 tsp) of salt. Cover and refrigerate at least 30 minutes or up to 4 hours (longer for more tender flavor).

When ready to cook, combine 1 cup flour, 1/4 cup cornstarch, paprika, onion powder, garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or pie plate. Remove chicken from buttermilk, allowing excess to drip off. Dredge each strip in the seasoned flour mixture, pressing firmly to create a thick coating. For extra crispness, dip coated strip back into leftover buttermilk quickly and then into the flour mixture again for a double coat.

Heat 2 to 3 cups vegetable oil in a deep skillet or pot to 350–360°F (175–182°C). Fry chicken strips in batches (do not overcrowd) 4–6 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towels to drain. Let rest 2 minutes before serving.

Arrange four mozzarella sticks (or 8 halves), four buttermilk crispy chicken strips, and a generous handful of onion rings on a serving platter. Place small ramekins with marinara and the guest's choice of honey mustard, ranch, or IHOP® Sauce alongside. Sprinkle chopped parsley over onion rings and chicken strips for garnish if desired.

Serve immediately while hot and crispy. Recommend napkins and extra marinara for dipping cheese sticks.