Super Sampler Recipe

Prep & Marinate

Slice chicken breasts into 1/2-inch strips. Place strips in a bowl and pour buttermilk over them; toss to coat. Refrigerate 20–30 minutes (or up to 2 hours) to tenderize and flavor.

Breading Station

In a shallow bowl mix 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder, 1.5 tsp salt and 0.75 tsp black pepper. In a second bowl beat 2 eggs. Remove chicken from buttermilk, let excess drip. Dredge each strip first in flour mixture, then in beaten eggs, then again in flour mixture ensuring an even coating. Place breaded strips on a tray and rest 10 minutes to set the crust.

Fry

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches, without crowding, 4–6 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined tray. Keep warm in a 200°F (95°C) oven if needed.

Prep Wings

Pat wings dry with paper towels. Toss wings with 1 tbsp baking powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated. The baking powder helps crisp the skin.

Bake or Fry

Option A - Bake: Arrange wings on a wire rack set over a baking sheet lined with foil. Bake at 425°F (220°C) for 40–50 minutes, turning once, until skin is crisp and juices run clear. Option B - Fry: Heat oil to 375°F (190°C) and fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

Make Buffalo Sauce & Toss

In a small saucepan melt 4 tbsp butter over low heat. Add 1/2 cup hot sauce and 1 tsp honey (optional) and whisk until blended and smooth. Remove from heat. Place hot wings in a large bowl, pour sauce over and toss to coat evenly. Serve immediately.

Prep Sticks

If using block mozzarella, cut into 8 uniform sticks about 3–3.5 inches long. Set up a breading station: bowl with 1/2 cup flour seasoned with 1/2 tsp salt, a bowl with 2 beaten eggs, and a bowl with 1 cup breadcrumbs mixed with 1 tsp Italian seasoning. For extra protection against melting, double bread: dredge sticks in flour, egg, breadcrumbs, then chill 20–30 minutes (or freeze 10–15 minutes).

Fry

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry mozzarella sticks in small batches 1–1.5 minutes until golden and crisp. Do not overcook. Remove with a slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven if necessary.

Bleu Cheese Dip

In a small bowl combine 1/2 cup crumbled bleu cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tsp lemon juice and 1/4 tsp black pepper. Stir gently leaving some bleu cheese crumbles intact for texture. Adjust salt/pepper to taste. Chill until serving.

Bake Potatoes

Preheat oven to 400°F (200°C). Scrub potatoes, pat dry. Rub skins with 1 tbsp olive oil and 1 tsp salt and 1/2 tsp black pepper. Place directly on oven rack or on a baking sheet and bake 45–55 minutes until tender when pierced.

Halve & Scoop

Allow potatoes to cool slightly until manageable. Cut each potato in half lengthwise. Spoon out most of the flesh leaving about 1/4-inch shell to form a sturdy skin. Reserve scooped potato for another use.

Crisp Skins & Fill

Brush the insides of the potato skins lightly with a little olive oil, place cut-side up on a baking sheet and return to oven at 425°F (220°C) for 8–10 minutes until edges crisp. Remove, fill each skin with shredded cheddar (divide 1 cup among skins) and return to oven 3–5 minutes until cheese melts. Top with crumbled bacon.

Finish & Serve

Top potato skins with a dollop of sour cream (about 0.5 cup divided) and sprinkle with chopped chives (2 tbsp). Serve hot.

Arrange a sampler platter: place chicken fingers, buffalo wings and a stack of mozzarella sticks grouped separately. Add 4–6 loaded potato skins. Spoon bleu cheese dip into a small ramekin and place on the platter along with ranch and extra bleu cheese crumbles. Garnish with lemon wedges if desired. Serve immediately while hot and crisp.