Rolling Hills Sampler Recipe

Thaw & plan

Remove frozen items (mozzarella sticks, onion rings, mini corn dogs) from freezer and allow to sit in refrigerator for 10–15 minutes while you prepare other components so they are not rock-hard when frying; keep refrigerated until ready to fry.

Marinate drummies

In a bowl, combine 0.75 cup buttermilk, 1 tsp Worcestershire sauce and 1 tbs hot sauce (optional). Add chicken drummies and refrigerate 20–30 minutes (or up to 2 hours) to tenderize and flavor.

Set up breading stations

Line three shallow trays: 1) flour mixture — whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder; 2) wet mixture — whisk 3 eggs with 0.5 cup milk until smooth; 3) breadcrumb mixture — combine 1.5 cups breadcrumbs and 0.25 cup grated Parmesan (optional).

Bread drummies and mushrooms

Work in small batches. Remove marinated drummies from buttermilk, let excess drip. Dredge each drummie first in the seasoned flour, dip into the egg-milk mixture, then press into breadcrumbs to fully coat. For breaded mushrooms, pat dry, then follow the same flour → egg → breadcrumbs procedure. Place finished pieces on a wire rack; let rest 10 minutes so coating adheres.

Prepare cheddar bites

If using store-bought frozen cheddar bites, keep frozen until frying. If making fresh: cut cheddar into bite-sized pieces, freeze 15 minutes, then flour → egg → breadcrumbs as above and freeze 10–15 minutes before frying to reduce cheese leakage.

Prepare mozzarella sticks & other frozen items

Keep mozzarella sticks, onion rings and mini corn dogs refrigerated until frying. If any frozen item has specific packaging instructions (oven-bake vs fry), prefer frying for consistent platter texture.

Heat oil

Pour about 2–3 cups vegetable oil into a deep, heavy skillet or Dutch oven (enough for 1–1.5 inches depth). Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry chicken drummies

Fry drummies in batches so they do not crowd the pan, about 6–8 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined tray and tent loosely with foil to keep warm.

Fry mushrooms and cheddar bites

Fry mushrooms and cheddar bites in 2–3 minute batches until golden brown, 2–3 minutes per side as needed. Remove with slotted spoon to paper towel-lined tray.

Fry frozen items

Fry frozen mozzarella sticks, onion rings and mini corn dogs according to visual cues: mozzarella sticks 1.5–2.5 minutes until golden, onion rings 2–3 minutes until crisp, mini corn dogs 2–3 minutes until heated through and golden. Avoid overcrowding; maintain oil temperature around 325–350°F by adjusting heat between batches.

Drain & keep warm

After frying each item, drain briefly on paper towels or wire rack. Keep finished items on a baking sheet in a 200°F (95°C) oven while finishing remaining batches so everything is hot at serving.

Arrange the sampler on a large platter: place drummies grouped together, onion rings in a stack, mozzarella sticks in a small cluster, mushrooms and cheddar bites in separate piles and mini corn dogs in another cluster. Sprinkle chopped parsley over the platter and add lemon wedges at one side.

Place 3–4 small dipping bowls on the platter and fill with sauce choices (select up to four from the provided sauces). Label or tell guests the sauce choices (Ranch, BBQ, Sweet & Sour, Teriyaki, Honey Mustard, Bleu Cheese, Buffalo, Marinara).

Serve immediately while hot and crispy with napkins and small forks or toothpicks for easy picking.