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Ingredients
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Crispy Chicken Tenders
Loaded Potato Wedges
Onion Rings
Dipping Sauces
Method
Crispy Chicken Tenders
Prepare and marinate
Slice the chicken breasts into 1/2-inch wide strips. Place strips in a bowl and pour 1 cup buttermilk over them. Stir to coat, cover, and refrigerate at least 20 minutes (up to 2 hours) to tenderize.
Make dredge
In a shallow dish combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
Fry chicken
Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then dredge each strip in the flour mixture, pressing to adhere. Fry in batches without crowding until golden brown and internal temperature reaches 165°F (about 4–5 minutes per batch). Transfer to a wire rack set over a sheet pan to drain and keep warm.
Loaded Potato Wedges
Prep and roast wedges
Preheat oven to 425°F (220°C). Scrub potatoes and cut each into 8 wedges. In a large bowl toss wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange wedges in a single layer on a parchment-lined baking sheet, skin-side down, and roast 30–35 minutes until crisp and tender, flipping once halfway.
Cook bacon and assemble
While wedges roast, cook 4 slices bacon in a skillet until crisp; drain on paper towels and crumble. When wedges are done, transfer to a serving platter, sprinkle 1 cup shredded cheddar evenly over hot wedges so cheese melts. Scatter crumbled bacon and 2 tbsp sliced green onions on top.
Onion Rings
Slice onions and make batter
Peel the large onion and cut into 1/2-inch slices; separate into rings. In a bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. Slowly whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold.
Fry onion rings
Heat 2 cups vegetable oil in a deep skillet or pot to 360°F (180°C). Working in batches, dip onion rings into batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch. Remove to a wire rack or paper towel-lined tray to drain and season lightly with a pinch of salt while hot.
Dipping Sauces
Make combo sauces
For spicy ketchup-mayo dip: in a small bowl combine 1/4 cup ketchup, 1/4 cup mayonnaise, 1 tsp hot sauce, and 1 tsp honey; stir smooth. Serve ranch dressing in a separate small bowl for a cool option.