Sampler Platter Recipe

Prep chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 strips about 1/2 inch thick. Pat the strips dry with paper towels.

Set up dredging stations

Place 3 tbs flour in a shallow dish and season with 1/4 tsp salt and a pinch of pepper. In a second shallow bowl, whisk together 2 eggs and 2 tbs milk. In a third shallow bowl, combine 1 cup breadcrumbs and 2 tbs grated Parmesan, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp black pepper.

Coat chicken

Lightly dredge each chicken strip in the seasoned flour, shake off excess, dip in the egg mixture, then press into the breadcrumb mixture to coat completely. Place coated strips on a tray and let rest 10 minutes (helps coating adhere).

Fry chicken

Heat 1 cup vegetable oil in a large skillet over medium-high heat until it registers 350°F (175°C) or a small piece of bread sizzles and turns golden in ~30 seconds. Fry chicken strips in a single layer (work in batches) for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Freeze cheese

Unwrap the mozzarella sticks and place them in the freezer for at least 30 minutes — this prevents the cheese from melting out during frying.

Set up dredging stations

Place 1/2 cup flour in a shallow bowl. In a second bowl whisk 2 eggs with 2 tbs water. In a third bowl combine 1 cup Italian breadcrumbs, 1/2 tsp dried oregano, 1/4 tsp dried basil and 1/2 tsp salt.

Double-coat the cheese

Dredge frozen cheese sticks first in flour, then egg, then breadcrumbs. For a sturdier coating, repeat the egg and breadcrumb step once more so each stick has two breadcrumb layers. Place coated sticks on a tray and return to the freezer for 15–20 minutes before frying.

Fry cheese sticks

Heat 1 cup vegetable oil in a deep skillet over medium-high until 350°F (175°C). Fry 2–3 sticks at a time for about 1–2 minutes until golden (they cook quickly). Remove with a slotted spoon and drain on paper towels. Serve immediately or keep warm briefly in a low oven.

Prepare mushrooms

Wipe mushrooms clean with a damp cloth and trim stems. Leave small mushrooms whole and halve larger ones to make similar-sized pieces.

Make batter

In a bowl whisk together 1/2 cup flour, 2 tbs cornstarch, 1 egg and 3 tbs cold water until a smooth, slightly thick batter forms. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika.

Coat and fry

Heat 1 cup vegetable oil in a skillet to 350°F (175°C). Working in batches, dip mushrooms in the batter, letting excess drip off, then carefully add to the hot oil. Fry for 2–3 minutes until batter is crisp and golden. Remove to a wire rack or paper towel-lined plate to drain.

Arrange chicken fingers, cheese sticks and fried mushrooms on a large platter. Accompany with ketchup, ranch dressing and warm marinara in small bowls for dipping. Serve immediately while hot and crispy.