Combo Platter Recipe

Prep marinade and dredge

Trim any excess fat from chicken tenders. In a shallow bowl combine buttermilk and 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Add the tenders, cover and refrigerate 30 minutes to 2 hours (30 minutes sufficient if short on time).

Prepare breading station

In one shallow dish whisk together 1.5 cups flour, cornstarch, 1 tsp paprika, remaining 1 tsp garlic powder, 1 tsp salt and remaining 1/2 tsp black pepper. In a second shallow bowl beat eggs. In a third bowl place panko breadcrumbs.

Bread the tenders

Remove tenders from buttermilk, letting excess drip. Dredge each piece in flour mixture, dip in beaten eggs, then press into panko until well coated. Set on a wire rack while oil heats.

Fry

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry chicken tenders in batches without overcrowding until golden brown and internal temperature reaches 165°F (about 4–5 minutes per batch depending on thickness). Drain on paper towels and keep warm in a low oven (200°F/95°C) while finishing other components.

Freeze cheese briefly

Cut string cheese in half. Freeze on a tray for at least 20 minutes — this helps prevent excessive cheese leak during frying.

Bread the stix (double coating)

Set up three bowls: 1) 1/2 cup flour, 2) egg beaten with 2 tbsp milk, 3) Italian breadcrumbs mixed with Italian seasoning. Dredge frozen cheese in flour, then egg, then breadcrumbs. For a sturdier coating, return to the egg and breadcrumbs for a second coat. Place on a tray and refrigerate 10 minutes to set the coating.

Fry

Heat oil to 350°F (175°C). Fry mozzarella stix in small batches 1–1.5 minutes until golden — don’t overcook. Remove and drain on paper towels. Keep warm in oven with tenders if needed.

Prepare vegetables

Wash mushrooms and halve larger ones so pieces are uniform. Separate onion into rings and gently separate into individual circles. Pat all pieces dry with paper towels.

Make batter

In a bowl whisk together 1 cup flour, 1/2 cup cornmeal, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold sparkling water until a smooth, thick batter forms. Chill the batter 10 minutes — cold batter yields crisp frying results.

Batter and fry

Heat oil to 350°F (175°C). Working in batches, dip mushrooms and onion rings into batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp: mushrooms about 2–3 minutes, onion rings about 2–3 minutes depending on thickness. Drain on paper towels and season immediately with a light sprinkle of salt. Keep warm in oven if needed.

House-made marinara

In a small saucepan heat 1 tbsp olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp salt and 1/2 tsp sugar. Simmer gently 10–15 minutes until slightly thickened. Taste and adjust seasoning. Keep warm or serve at room temperature.

Ranch dressing

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup sour cream, 1/2 tsp dried dill, 1/2 tsp dried chives and a pinch of salt and pepper. If too thick, add up to 1 tbsp additional buttermilk to reach desired consistency. Chill until serving.

Honey mustard

Whisk together 1/4 cup mayonnaise, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar and 1/4 tsp salt until smooth. Adjust sweetness or tang to taste.

Arrange warm chicken tenders, mozzarella stix, fried mushrooms and onion rings on a large platter. Place small bowls of marinara, ranch and honey mustard on the side. Garnish with chopped parsley and serve with lemon wedges if desired.