10 Pc Wings Hot/Mild

Chicken Fries

10 Pc Nuggets

5 Pc Tenders

10 Pc Shrimp

Jalapeño Poppers

8 Pc Mozzarella Sticks

Onion Rings

Disco Fries

Pizza Fries

Chili Cheese Fries

Cheese Fries

Curly Fries

French Fries

Tater Tots

8 Pc Wings

Mixed over rice platter with salad, pita, garlic sauce, and green sauce on the side.

Mixed Platter

Lamb over rice platter with salad, pita, garlic sauce, and green sauce on the side.

Lamb Platter

Chicken over rice platter with salad, pita, garlic sauce, and green sauce on the side.

Chicken Platter

Chicken, onions, peppers, and nacho cheese.

Chicken Loaded Fries

Chicken, steak, nacho cheese, onions, mushrooms, ranch, and hot sauce.

Waheed Loaded Fries

Steak, peppers, onions, and nacho cheese.

Philly Steak Loaded Fries

American cheese, lettuce, tomatoes, and mayo.

Turkey Burger

Crispy Chicken Burger

Pat the 10 chicken wing pieces dry with paper towels. Removing surface moisture helps them get crisp.

Prep and dry

Place wings in a large bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tbs baking powder, and 1 tsp garlic powder. Toss thoroughly so wings are evenly coated. Baking powder helps crisp skin in the oven or air fryer.

Season

Choose one cooking method:
- Oven: Preheat to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, skin side up, spacing them so air circulates. Bake 35–40 minutes, flipping once at 20 minutes, until skin is deep golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C).
- Air fryer: Preheat air fryer to 400°F (200°C) if required. Arrange wings in a single layer (work in two batches if necessary). Cook 20–24 minutes, shaking or flipping at 10 minutes, until crisp and internal temp 165°F (74°C).
- Deep-fry (optional): Heat neutral oil to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and crisp; drain on paper towels.

Cook

In a small saucepan over low heat, combine 1 tbsp hot sauce, 2 tbsp unsalted butter, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp Worcestershire, 1/8 tsp cayenne, and 1/8 tsp salt. Warm gently, whisking, until butter melts and sauce is homogenous, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm.

Make hot sauce

Place freshly cooked wings in a large clean bowl. Pour the hot sauce over the wings and toss vigorously for 30–45 seconds until evenly coated. Serve immediately with celery, carrots, and dressing.

Toss wings in hot sauce

In a small saucepan over low heat, melt 2 tbsp unsalted butter. Stir in 2 tbsp sweet BBQ sauce, 1 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/8 tsp salt. Warm and stir until smooth, about 1–2 minutes. Adjust sweetness or seasoning to taste.

Make mild sauce

Place freshly cooked wings in a large clean bowl. Pour the mild sauce over the wings and toss until every wing is evenly coated, about 30–45 seconds. Serve immediately with celery, carrots, and dressing.

Toss wings in mild sauce

Arrange wings on a platter. Garnish with chopped parsley if using. Serve with celery and carrot sticks and half a cup of ranch or blue cheese dressing on the side. Note: divide the 10 wings per hot or mild preference (for example 5 hot / 5 mild) or all in one style depending on order.

chicken wing pieces (drumettes and flats)

kosher salt

freshly ground black pepper

baking powder (aluminum-free)

garlic powder

Frank's-style hot sauce (or your favorite cayenne-based hot sauce)

unsalted butter

honey

apple cider vinegar

Worcestershire sauce

cayenne pepper

salt

sweet BBQ sauce

smoked paprika

celery sticks

carrot sticks

ranch dressing or blue cheese dressing

fresh parsley (optional, chopped)

Trim any fat or cartilage from the chicken breasts. Pat dry with paper towels. Slice each breast lengthwise into 1/2-inch to 3/4-inch thick strips (about fry-shaped sticks). Try to keep sizes uniform so they cook evenly.

Trim and slice

Place the sliced chicken in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Toss gently to coat every piece. Let rest while you prepare the breading (5–10 minutes) so the seasoning adheres.

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine yellow cornmeal (if using), 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper until evenly combined.

Dry mix

In a second bowl, beat 2 large eggs with 1/2 cup whole milk and 1 tsp hot sauce (if using). Whisk until smooth and slightly frothy.

Wet batter

Working in batches, lightly dredge each chicken strip in the dry mix, shaking off excess. Dip the strip into the wet batter, letting extra drip off, then return to the dry mix and press gently so a generous coating adheres. Place coated strips on a wire rack and let rest 5 minutes to set the crust. Repeat until all strips are coated.

Dredge and coat

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 3–4 cups for a 6–8 quart pot). Heat over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily but not burn immediately.

Heat oil

Working in small batches (do not overcrowd), gently lower coated chicken fries into the hot oil using tongs. Fry 3–5 minutes per batch, turning once, until golden brown and the internal temperature of the thickest piece reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked fries to a wire rack set over a baking sheet to drain. Repeat with remaining strips.

Fry in batches

If making multiple batches, keep finished fries warm in a 200°F (95°C) oven on a baking sheet while you finish frying the rest. This helps preserve crispiness.

Keep warm

For extra-crisp texture or to reduce oiliness: after frying, place fries on a parchment-lined sheet, lightly spray with nonstick cooking spray, and bake at 400°F (205°C) for 4–6 minutes.

Optional oven crisp

While the fries are frying, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tsp hot sauce, 1/4 tsp garlic powder, 1 tsp lemon juice or vinegar, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning to preference.

Mix sauce

boneless skinless chicken breasts

all-purpose flour

cornstarch

fine yellow cornmeal (optional for extra crunch)

baking powder

black pepper

large eggs

whole milk

hot sauce (optional, for batter flavor)

neutral frying oil (canola, peanut, or vegetable)

nonstick cooking spray (optional)

mayonnaise

ketchup

yellow mustard

hot sauce

lemon juice or distilled vinegar

Trim any fat from the chicken breasts. Cut the breast into 10 even bite-size pieces (about 1 to 1.5 ounces each). Pat the pieces dry with paper towels.

Prepare chicken

In a medium bowl whisk together 1 cup buttermilk and 2 eggs until smooth. Add 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper to the mixture. Submerge the chicken pieces in the buttermilk-egg mixture, cover, and refrigerate for 30 minutes (or up to 2 hours) to tenderize and flavor.

Make marinade

While chicken marinates, combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt in a shallow dish. Whisk to evenly distribute spices.

Make seasoned flour

In a separate shallow bowl beat the remaining egg (if any) lightly (if you used 2 eggs in marinade, you can beat 1 more egg for wash — otherwise beat 1 egg). Place 1 cup fine dry breadcrumbs (or panko) in a third shallow dish.

Prepare egg wash and crumbs

Working with a few pieces at a time, remove chicken from the marinade, let excess drip off, coat each piece in the seasoned flour (shake off excess), dip into the egg wash, then press into the breadcrumbs to fully coat. Place breaded pieces on a wire rack or tray. For extra crispness repeat the flour -> egg -> crumbs step for a double coating (optional).

Dredge the nuggets

Pour 1 to 1.5 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 1 inch (enough for shallow frying). Heat oil over medium-high heat until it reaches 350°F (175°C) — a small breadcrumb should sizzle and turn golden in about 20–30 seconds. If you don't have a thermometer, test with a breadcrumb and watch for steady bubbling around it.

Set up frying

Fry the nuggets in batches without crowding the pan, 3–4 pieces per batch depending on pan size. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil at roughly 325–350°F so coating browns without burning. Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack set over a baking sheet; this keeps them crisp. Repeat until all pieces are cooked.

Fry the nuggets

If you prefer less oil, after frying one side for 1.5–2 minutes you can finish the batch in a 400°F (200°C) oven for 8–10 minutes until internal temperature reads 165°F and crust is crisp.

Alternative: oven finish (optional)

Immediately after cooking, sprinkle the hot nuggets with the remaining 1/4 tsp salt and 1/8 tsp black pepper to enhance flavor.

Let the nuggets rest 2 minutes, then serve hot with lemon wedges and your choice of dipping sauces (ketchup, honey mustard, barbecue, ranch, etc.). This recipe yields ten 1–1.5 oz chicken nuggets, ideal for one generous serving or to share as an appetizer.

onion powder

paprika

dried oregano

eggs

buttermilk (or milk + 1 tbsp vinegar)

fine dry breadcrumbs (or panko)

vegetable oil (for frying)

neutral oil (for 10 pieces shallow fry if needed)

lemon wedges

your favorite dipping sauces

Pat the 5 chicken tenderloins dry with paper towels. Place them in a shallow dish or zip-top bag.

In a bowl, whisk together 1 cup buttermilk, 1 tsp salt and 1 tsp black pepper. Pour the mixture over the tenders, ensuring they are fully submerged. Refrigerate and brine for at least 30 minutes and up to 4 hours (30 minutes is sufficient for a quick recipe; longer will make them more tender and flavorful).

While the chicken brines, combine the breading ingredients in a wide shallow bowl or dish: 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly so the spices are evenly distributed.

Set up a breading station: the seasoned flour mixture in one shallow dish and the wet dip (0.25 cup flour mixed with 0.25 cup cold water and 1 beaten egg) in another. Whisk the wet dip until smooth; it should be a slightly thick batter that will help the dry mix adhere.

Remove tenders from the buttermilk, allowing excess to drip back into the dish (do not wipe them dry). One at a time, dip each tender into the wet batter to coat evenly, then transfer to the seasoned flour and press the flour onto the surface so a good crust forms. For a thicker crust, repeat the wet batter then flour step a second time.

Place breaded tenders on a wire rack or baking sheet and let rest for 5–10 minutes to help the coating adhere before frying.

Pour about 1 cup oil into a heavy skillet (cast iron is ideal) to reach roughly 1/2 inch depth, or use a deep fryer set to 350°F (175°C). Heat the oil over medium-high heat until it reaches 350°F on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Carefully add the breaded tenders to the hot oil in a single layer without overcrowding; you may need to fry in 2 batches. Fry each tender 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Total frying time is typically 6–8 minutes depending on thickness.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Lightly season with a pinch of salt while hot, if desired.

Arrange the 5 pieces of tenders on a plate with lemon wedges and dipping sauce on the side. Serve immediately while hot and crispy.

chicken tenderloins (about 5 pieces)

buttermilk

all-purpose flour (for wet batter)

cold water

neutral oil (vegetable, canola or peanut)

dipping sauce (ranch, honey mustard or BBQ)

Pat the 10 shrimp dry with paper towels. Drying ensures better sear and prevents steaming.

Prepare shrimp

Season both sides of the shrimp evenly with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Toss gently to coat.

Add 1 tablespoon olive oil to a large skillet (preferably stainless steel or cast iron) and heat over medium-high heat until shimmering but not smoking (about 1–2 minutes).

Arrange shrimp in a single layer in the hot skillet, leaving a little space between each piece. Cook undisturbed for 1.5–2 minutes until the underside is pink and slightly charred.

Flip the shrimp and cook the second side for another 1–1.5 minutes until opaque and just cooked through (internal temperature ~120–125°F/49–52°C for large shrimp). Remove shrimp to a plate and tent loosely with foil to keep warm.

In the same skillet used for the shrimp, reduce heat to medium. Add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. Allow butter to melt, scraping up any brown bits from the pan with a wooden spoon or spatula.

Add 2 cloves finely minced garlic and sauté gently for 20–30 seconds until fragrant. Do not let the garlic brown.

Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, and 1/8 teaspoon red pepper flakes. Cook for 10–15 seconds to marry the flavors.

Return the cooked shrimp and any accumulated juices to the skillet. Toss gently in the sauce for 30–45 seconds to coat and warm through.

Add 1 tablespoon chopped fresh parsley and 1/8 teaspoon freshly ground black pepper. Taste and adjust salt as needed (start with a pinch and increase to taste). Remove from heat.

Transfer the 10 shrimp to a serving plate. Spoon remaining lemon garlic butter sauce over the shrimp.

Garnish with lemon wedges and microgreens or additional parsley. Serve immediately while hot.

Suggested accompaniments: crusty bread to soak up sauce, steamed rice, or a simple green salad.

large shrimp (16/20), peeled and deveined, tails on or off per preference

black pepper, freshly ground

olive oil

extra-virgin olive oil

garlic, finely minced

fresh lemon juice

lemon zest

red pepper flakes

fresh parsley, chopped

salt (to taste)

microgreens or extra parsley

Wash jalapeños and dry. Wearing gloves if preferred, cut each pepper lengthwise in half and remove seeds and membranes with a small spoon to reduce heat; leave stems on for appearance if desired.

Prepare peppers

If you prefer milder poppers, blanch halved peppers in boiling water for 1 minute and transfer to an ice bath, then drain and pat dry. Otherwise proceed without blanching.

Line a baking sheet with parchment to hold filled peppers while preparing coating.

In a medium bowl, beat together the cream cheese until smooth. Mix in shredded cheddar, garlic powder, onion powder, 1/2 tsp salt, 1/4 tsp black pepper, chopped cilantro (if using), and lime zest (if using) until evenly combined.

Make filling

Using a small spoon or piping bag, fill each pepper half with about 1 tablespoon of the cheese mixture. Smooth the tops and return to the lined baking sheet.

Place flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and milk until combined. In a third shallow bowl, mix panko breadcrumbs with 1/4 tsp salt and 1/2 tsp smoked paprika.

Set up dredging station

Take each filled pepper half and lightly dust it in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl, then press into the panko mixture to coat evenly. For a thicker crust, repeat the egg and panko step once more. Place coated poppers back on the prepared baking sheet.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C). Working in batches to avoid overcrowding, carefully add coated poppers and fry 2–3 minutes per side until golden brown and filling is warmed through. Use a slotted spoon to transfer to a paper towel-lined rack to drain.

To fry (crispiest)

Preheat oven to 425°F (220°C). Arrange coated poppers on a rimmed baking sheet and lightly spray or brush with the 1 tbsp oil. Bake 15–20 minutes, turning once halfway, until golden and crispy and the filling is hot. For extra browning, finish under the broiler 1–2 minutes while watching closely.

To bake (healthier option)

Let fried or baked poppers rest 2–3 minutes before serving so filling sets slightly.

Transfer poppers to a serving plate. Serve warm with ranch dressing or crema and lime wedges alongside. Optionally sprinkle a little extra chopped cilantro over the top.

jalapeño peppers

cream cheese, full-fat

cheddar cheese, shredded

fresh cilantro, finely chopped (optional)

lime zest (optional)

milk

panko breadcrumbs

nonstick spray or oil (for baking)

ranch dressing or crema

lime wedges

Unwrap 8 mozzarella sticks. Pat each stick dry with paper towels to remove surface moisture. If sticks are long, cut each in half to make 16 shorter sticks (optional) — recipe assumes 8 full sticks served as is.

Prepare cheese

Line a baking sheet with parchment or wax paper and set a wire rack on top if available. Place three shallow bowls in a row: Bowl 1 — all-purpose flour mixed with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/8 tsp onion powder. Bowl 2 — whisk together 2 large eggs and 2 tablespoons milk until uniform. Bowl 3 — combine 1 1/2 cups Italian-style breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/8 tsp onion powder.

Set up breading stations

Working with one stick at a time, roll a mozzarella stick in the seasoned flour, shaking off excess so the coating is thin and even.

First dredge

Dip the floured stick into the egg mixture, fully coating. Allow excess egg to drip back into the bowl.

10 Pc Wings Hot/mild