Game-day Platter Recipe

Marinate

In a bowl combine buttermilk and 2 tablespoons hot sauce. Add chicken pieces, cover and refrigerate at least 1 hour (or up to 4 hours).

Breading

In a shallow dish whisk together 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1.5 tsp salt and 1 tsp black pepper. Remove chicken from marinade, letting excess drip off, and dredge pieces thoroughly in the flour mixture, pressing to adhere. Place on a rack while you heat oil.

Fry

Heat 1 liter vegetable oil in a heavy pot to 350°F (175°C). Fry chicken in batches—do not overcrowd—until golden and internal temperature reaches 165°F, about 4–6 minutes per batch. Transfer to a rack lined baking sheet to drain.

Make Memphis Glaze & Toss

In a small saucepan melt 4 tbsp butter with 1 tsp cayenne and 1 tsp brown sugar over low heat until combined. Toss hot fried chicken in the glaze to coat evenly. Transfer to platter and sprinkle with chopped parsley.

Pat pickle chips dry. Set up a dredging station: bowl with flour, cornmeal, paprika, ¾ tsp salt and ½ tsp pepper; a bowl with beaten egg + ½ cup milk; a bowl with panko. Heat oil to 350°F (175°C). Working in batches, dip pickles in flour mix, then egg wash, then panko, pressing to adhere. Fry until golden brown, about 2–3 minutes. Drain on a rack and keep warm.

In a large skillet melt 3 tbsp butter with 1 tsp oil over medium heat. Add sliced onion and sauté until translucent and slightly caramelized, about 8 minutes. Add frozen perogies in a single layer and cook until golden and crisp on both sides, 3–4 minutes per side, adding more butter if needed. Season with ½ tsp salt and ¼ tsp pepper. Keep warm.

Whisk ¾ cup flour, 1 tsp garlic powder and ¾ tsp salt with ¾ cup water until smooth to make a batter. Dip cauliflower florets into batter to coat. Heat oil to 350°F (175°C) and fry in batches until batter is crisp and light golden, about 4–5 minutes. Drain on a rack. Meanwhile melt 2 tbsp butter and whisk into ¾ cup hot sauce; toss fried cauliflower in the buffalo sauce to coat. Keep warm.

Preheat oven to 425°F (220°C). Divide dough into small pieces and roll into 1" balls. Bring 8 cups water to a simmer and stir in 3 tbsp baking soda. Briefly boil pretzel bites, 20–30 seconds, in batches, then remove with a slotted spoon to a parchment-lined tray. Brush with beaten egg, sprinkle with coarse sea salt, and bake until deep golden, 10–12 minutes. Brush hot pretzel bites with 2 tbsp melted butter.

Using a mandoline or very sharp knife, thinly slice potatoes (about 1.5–2 mm). Rinse slices in cold water until water runs clear to remove starch, then pat very dry on towels. Heat oil to 350°F (175°C). Fry potatoes in batches, stirring occasionally, until crisp and golden, 2–4 minutes. Drain on paper towels or a rack and sprinkle immediately with 1 tsp salt.

Chipotle Aioli

Whisk together ½ cup mayonnaise, 1 tsp minced chipotle in adobo and 1 tsp lime juice until smooth. Adjust heat by adding more chipotle if desired.

Horseradish Aioli

Combine ½ cup mayonnaise with 1 tbsp prepared horseradish and 1 tsp lemon juice. Taste and add more horseradish for extra bite. Chill until serving.

Ranch

Pour 1 cup ranch into a small serving bowl or use homemade ranch if preferred.

Hot Sauce

Pour remaining ½ cup hot sauce into a small bowl for guests who want extra heat.

Arrange chicken bites, deep-fried pickles, perogies, buffalo cauliflower, pretzel bites and kettle chips on a large serving platter or multiple boards. Place dipping sauces in small bowls around the platter. Scatter chopped parsley and tuck lemon wedges by the perogies and cauliflower for brightness. Serve immediately while items are hot and crispy.