Family Four Pack Recipe

Marinate

Trim tenders to even sizes if needed. Place chicken tenders in a bowl and pour buttermilk over them. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and add flavor.

Breading mix

In a shallow bowl or wide dish, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and 1/4 tsp cayenne until uniform.

Wet dip

In a second bowl, beat 2 eggs until smooth. Remove tenders from buttermilk, let excess drip off, dip briefly in beaten eggs, then press into the seasoned flour mix to coat fully. For extra-crispy tenders, double-dip: after the first coat, dip again in egg and flour.

Fry

Heat 1 cup vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches to avoid crowding, fry tenders 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing remaining tenders.

Prep wings

Pat wings dry with paper towels. Place them in a large bowl and toss with 1 tbsp baking powder, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder; ensure an even coating. Baking powder helps crisp skin.

Fry

Heat 2 cups vegetable oil in a deep pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until skin is crisp and internal temp is 165°F (74°C). Alternatively, bake on a wire rack at 425°F (220°C) for 40–45 minutes, flipping halfway, until crisp.

Sauce or serve

If desired, toss fried wings in buffalo sauce for a portion, or serve plain with six dipping sauces on the side. Keep hot wings on a wire rack in a warm oven (200°F / 95°C) until serving.

Cook frozen tater tots according to your chosen method. For deep frying: heat oil to 375°F (190°C) and fry tots in batches for 3–4 minutes until golden and crisp; drain and season with 1 tsp salt. For oven: spread tots in a single layer on a baking sheet, bake at 425°F (220°C) for 20–25 minutes, turning once, until crisp. For air fryer: arrange in a single layer at 400°F (200°C) for 12–15 minutes, shaking halfway. Divide into 4 equal portions (~12 tots each).

Make dough

Preheat oven to 350°F (175°C). In a bowl, cream 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until light. Mix in 2 tbsp maple syrup, 1/2 tsp vanilla extract, and 1 egg yolk until smooth. In a separate bowl, whisk 1 cup all-purpose flour, 1/4 tsp baking soda, and 1/4 tsp salt. Gradually combine dry ingredients into wet until a soft dough forms.

Portion & bake

Divide dough into 4 equal portions and roll into balls. Place on a parchment-lined baking sheet 2 inches apart and gently flatten to cookie thickness. Bake for 9–12 minutes until edges are set and centers are slightly soft. Remove from oven and immediately sprinkle each cookie with a pinch of coarse sea salt (about 1/8 tsp each). Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Portion 3 tablespoons of each prepared sauce (BBQ, honey mustard, ranch, buffalo, sweet chili, spicy mayo) into small dipping cups. Keep chilled or at room temperature depending on sauce until serving. Label or place in a small compartment tray alongside tenders and wings.

Fill four cups with 1 cup ice each and pour 1 cup of chosen carbonated beverage into each. Serve immediately with lids and straws as desired.

Divide items into four equal family servings: 3 homestyle tenders each, 3 wings each, 1 side of tots (approx. 12 tots), 1 salted maple cookie, and 1 fountain drink. Arrange tenders and wings in paper trays or plates with dipping sauce cups. Include napkins and serve warm.