Shareable Plates Recipe

Marinate

In a bowl, combine buttermilk and 2 tbs hot sauce. Add chicken tenders, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prepare Coating

In a shallow dish whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

Fry

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Remove tenders from buttermilk, letting excess drip off, dredge thoroughly in flour mixture, press to adhere. Fry in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan.

Buffalo Sauce Finish

In a small saucepan, melt 3 tbs unsalted butter over low heat, whisk in remaining 3 tbs hot sauce until combined. Toss fried tenders in the sauce to coat evenly. Keep warm until serving.

In a bowl combine mayonnaise, sour cream, crumbled blue cheese, lemon juice, Worcestershire sauce, minced garlic, 1/4 tsp salt, 1/4 tsp black pepper, and chopped chives. Mix until mostly smooth (leave some blue cheese crumbles for texture). Chill at least 20 minutes to let flavors meld. Serve alongside buffalo tenders.

Prep Fries

Preheat oven to 425°F (220°C). Rinse cut potatoes under cold water to remove starch, then dry thoroughly with towels. Toss potatoes with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp salt until evenly coated.

Bake Crispy

Arrange fries in a single layer on a parchment-lined baking sheet (use two sheets if needed). Bake 20–30 minutes, turning once halfway, until golden and crisp.

Assemble Loaded Fries

Remove fries from oven, immediately sprinkle shredded cheddar evenly over hot fries so it melts. Scatter crumbled bacon, sliced green onions and pickled jalapeños if using. Drizzle ranch dressing and finish with a light sprinkle of chopped parsley. Serve hot.

Make Patties

In a bowl combine ground beef, 1 tsp Worcestershire sauce, 3/4 tsp salt and 1/2 tsp black pepper. Gently mix (do not overwork) and form into 12 small patties slightly larger than slider buns.

Cook Patties

Heat a cast-iron skillet or griddle over medium-high heat. Cook patties 2–3 minutes per side for medium (adjust time for desired doneness). In the last 30 seconds, top pairs of patties with half-slices of cheddar to melt. Remove and rest briefly.

Toast Buns & Assemble

Spread softened butter on insides of mini buns and toast cut-side down in the skillet until golden (about 1 minute). Place each patty on a bun, add a pickle slice, a small squirt of yellow mustard, top with bun and serve on a platter.

Prep & Coat

Pat calamari rings very dry. Combine 3/4 cup flour, 1/4 cup cornmeal, 1 tsp salt and 1/2 tsp black pepper in a bowl. Toss calamari in the flour mixture to coat evenly, shaking off excess.

Fry Calamari

Heat 2 cups vegetable oil in a wide pot to 350°F (175°C). Fry calamari in small batches 1–1.5 minutes until crisp and just opaque; avoid overcooking. Drain on paper towels and season immediately with a pinch of salt. Keep warm and serve quickly to retain crispness.

Make Lemon Aioli

Whisk together 1/2 cup mayonnaise, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 tsp minced garlic and 1/4 tsp hot sauce (optional). Taste and adjust salt or lemon as needed. Serve alongside calamari with lemon wedges.

Arrange buffalo tenders, loaded fries, sliders and calamari on a large shareable board or separate platters. Scatter chopped parsley over fries and calamari, place lemon wedges alongside, and position blue cheese dip, lemon aioli and extra hot sauce for guests to help themselves.