Fried Combo Platter Recipe

Pat chicken pieces dry. In a bowl combine buttermilk and hot sauce; add chicken, cover and refrigerate at least 30 minutes (up to 4 hours) to tenderize and flavor.

Rinse shrimp, pat dry, toss with lemon juice, salt and pepper; set in bowl. Pat calamari rings dry and place in a shallow dish with milk or buttermilk.

Cut potatoes into fries (if using fresh). Rinse and soak in cold water 20 minutes to remove excess starch; drain and pat dry.

Chicken Breading

In a wide bowl combine 1 1/4 cups flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder and 1/2 tsp onion powder. Remove chicken from buttermilk, letting excess drip off. Dredge pieces in flour mixture, pressing to adhere. For extra crunch double-dip: dip back into buttermilk quickly and dredge again. Place on a rack.

Shrimp Breading

Set up three shallow containers: 1) 1/2 cup flour + 1/4 cup cornstarch; 2) beaten egg; 3) 3/4 cup panko. Coat shrimp first in flour mixture, then egg, then panko. Press panko firmly so it adheres. Place on a tray.

Calamari Breading

Combine 1/2 cup flour, 1/4 cup cornmeal (or semolina), 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika. Drain calamari from milk, toss in flour mixture to coat evenly; shake off excess and set on a tray.

For fries: toss dried potato sticks with 1/2 cup oil (or toss lightly if using air-fryer) and 1/2 tsp salt. If deep-frying, you can blanch first at 325°F (160°C) until pale and tender, then finish at 375°F (190°C) for crispness.

Heat vegetable oil in a heavy skillet or deep fryer to 350–375°F (175–190°C). Use about 1–1.5 cups oil for skillet shallow-frying or a deeper amount for deep-frying. Work in batches; do not overcrowd.

Fry Chicken

Carefully add breaded chicken pieces to hot oil, frying 6–9 minutes depending on size, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.

Fry Shrimp

Fry shrimp 1.5–2.5 minutes per side until panko is golden and shrimp are opaque. Remove to rack to drain.

Fry Calamari

Fry calamari rings quickly 1–1.5 minutes until crisp and just opaque; overcooking makes them rubbery. Remove and drain on rack.

If deep-frying fries: after blanching, increase oil to 375°F (190°C) and fry fries until golden and crisp, 2–4 minutes. For oven/air-fryer: roast at 425°F (220°C) or air-fry at 400°F (200°C) for 15–20 minutes turning halfway until golden and crisp.

Arrange a portion of fries, 3–4 pieces of chicken, 4 shrimp and a portion of calamari on each plate or a communal platter. Sprinkle chopped parsley over fries and a pinch of salt if desired. Add lemon wedges around the platter.

Serve immediately with bowls of tartar sauce, spicy mayo and cocktail sauce on the side for dipping.