Combo Platter Recipe

Prepare chicken

Trim chicken breasts of excess fat and slice each breast into 3–4 strips about 1" wide so you have evenly sized tenders.

Marinate

Place the chicken strips in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the meat.

Make breading mixture

In a shallow bowl or dish combine the flour, cornstarch, paprika, garlic powder, onion powder, baking powder, salt, and black pepper. In a second shallow bowl whisk the egg with 1 tablespoon of the buttermilk from the marinate bowl (or a splash of water) to make an egg wash.

Bread the tenders

Working in batches, remove chicken from buttermilk, let excess drip off, dip into the egg wash, then dredge thoroughly in the flour mixture, pressing firmly so the coating adheres. Place on a rack while you heat the oil.

Fry

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1" and heat over medium-high until it reaches 350°F (175°C). Fry tenders in batches without crowding for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Finish

Let fried tenders rest 2–3 minutes before serving so juices redistribute and coating firms up.

Prep potatoes

Peel (optional) and cut potatoes into 1/4"–1/3" sticks for classic fries. Place cut fries in a bowl of cold water and refrigerate or soak for at least 20 minutes (up to 2 hours) to remove surface starch.

Par-dry and toss

Drain the potatoes and pat very dry with clean kitchen towels. If using, toss the dry fries with 1 tsp cornstarch for extra crispness, then add olive oil, kosher salt, smoked paprika, and black pepper to coat evenly.

Cook

Option A - Oven: Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined baking sheet and bake 20–30 minutes, flipping once, until golden and crisp. Option B - Fry: Heat oil in a deep pot to 325°F (160°C) and blanch fries in batches for 3–4 minutes (they should be tender but not brown). Remove and drain, then raise oil to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels or a rack.

Season & keep warm

If baked, taste and adjust salt. If fried, immediately toss fries with a small pinch of extra salt while hot. Keep warm in a low oven (200°F / 95°C) until plating.

Assemble

Tear or chop romaine into bite-size pieces and place in a chilled bowl. Add Caesar dressing and toss gently to coat evenly (start with 2 tablespoons, add more to taste).

Finish salad

Sprinkle grated Parmesan and croutons over the dressed lettuce. If desired, squeeze a little lemon over the top for brightness. Toss lightly and transfer to a small serving bowl or plate.

Prepare sauces

Portion ketchup, honey mustard and ranch into small ramekins or compotes for serving.

Plate the combo platter

On a large platter or divided plate, arrange a stack of 4–6 chicken tenders, a generous serving of fries (about 1 heaping cup), and the mini Caesar salad. Place the ramekins of ketchup, honey mustard, and ranch alongside. Garnish with a lemon wedge for the salad if using.

Serve

Serve immediately while tenders and fries are hot and crispy. Offer extra napkins; this is a hands-on platter.