Combo Platter Recipe

Prep & crisp

Pat wings dry with paper towels. Toss wings with 1 tsp salt, 1/2 tsp pepper and 1 tbs baking powder until evenly coated. Let rest 20 minutes in fridge to dry the skin.

Heat 3–4 cups vegetable oil in a deep pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and internal temp reaches 165°F (74°C). Transfer to a rack.

While wings fry, melt 3 tbs butter in a small saucepan over low heat. Add 3/4 cup hot sauce and 1 tbs honey; whisk and warm until combined. Toss hot wings in sauce to coat just before serving.

Slice chicken into even tenders if not already cut. Season with 1 tsp salt and 1/2 tsp black pepper and pour over 1 cup buttermilk. Marinate 20–30 minutes (or up to 2 hours).

Set up a breading station: bowl with flour + cornstarch + 1 tsp paprika + 1 tsp garlic powder; second bowl with beaten eggs (2); third bowl with panko breadcrumbs. Dredge each tender in flour mixture, dip in egg, press into panko to coat fully.

Heat 3–4 cups oil to 350°F (175°C). Fry tenders in batches 4–6 minutes until golden and cooked through (internal temp 165°F/74°C). Drain on a rack or paper towel-lined tray.

Cut zucchini into 3-inch sticks (about 1/2" thick). Salt lightly (1/2 tsp) and let sit 10 minutes, then pat dry to remove excess moisture.

Prepare a dredge: 1/2 cup flour in one bowl, 1 beaten egg in another, and 1 cup panko mixed with 1/4 cup grated parmesan and 1/4 tsp pepper in a third. Coat zucchini: flour, egg, then panko mixture pressing to adhere.

Heat oil to 350°F (175°C). Fry zucchini sticks in small batches 2–3 minutes until golden and crisp. Drain on paper towels.

If using block cheese, cut into 3" sticks. Freeze cheese sticks on a tray for at least 30 minutes (this prevents melting too fast).

Set up dredging: 1/2 cup flour; eggs beaten with 2 tbs milk; 1.5 cups breadcrumbs mixed with 1/2 tsp dried oregano. Coat frozen sticks: flour, egg, breadcrumbs. For extra security, double-dip (egg + breadcrumbs again). Return to freezer 15 minutes before frying.

Heat oil to 350°F (175°C). Fry frozen mozzarella sticks 1–2 minutes until golden (they heat quickly). Drain on paper towels and serve immediately with marinara or ranch.

Slice jalapeños lengthwise and remove seeds/membranes (wear gloves if desired). Pat dry. Mix 8 oz softened cream cheese with 1/2 cup shredded cheddar, 1/4 tsp garlic powder and 1/4 tsp salt.

Fill each jalapeño half with the cheese mixture. Set up dredging: 1/2 cup flour; 2 beaten eggs; 1 cup panko. Coat filled jalapeños: flour, egg, panko. For a firmer crust freeze 10 minutes before frying.

Heat oil to 350°F (175°C). Fry poppers 2–3 minutes until golden and cheese is hot. Drain and keep warm.

Peel (optional) and cut potatoes into 1/4"–1/2" fries. Place in cold water and soak 30 minutes to remove starch; then drain and pat dry thoroughly.

Heat oil to 325°F (160°C). Blanch potatoes in batches 3–4 minutes until soft but not brown. Remove and drain. Increase oil to 375°F (190°C) and fry fries 2–3 minutes more until golden and crisp. Drain and season with 1 tsp salt immediately.

Slice onion into 1/4" rings and separate into individual rings. Soak rings in 1/2 cup buttermilk for 10 minutes; drain lightly.

Whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/4 tsp pepper to make a batter. If batter is very thick, add 1–2 tbs water to reach a pancake-batter consistency. Optionally place 1/2 cup panko in a shallow bowl for extra crunch.

Dip each ring into batter, then into panko (if using) to coat. Heat oil to 350°F (175°C). Fry rings in batches 2–3 minutes until golden. Drain on paper towels and keep warm.

Arrange buffalo wings, chicken tenders, zucchini sticks, mozzarella sticks, jalapeño poppers, french fries and onion rings on a large platter or divided tray. Garnish with chopped parsley and lemon wedges.

Serve with ranch, blue cheese, ketchup and any other preferred dipping sauces. For best texture, serve immediately while items are hot and crisp.