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Restaurants›Walk-On's Atlanta, GA - The Battery›Starting Lineup Sampler Recipe

Starting Lineup Sampler Recipe

Name: Walk-On's Atlanta, GA - The Batterys Starting Lineup Sampler Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 pieces mozzarella cheese logs (string cheese), cut into 3–4" sticks; 1.5 cups all-purpose flour; 3 pieces large eggs; 3 tbs whole milk; 2 cups plain breadcrumbs (panko or regular); 0.5 cups Italian seasoned breadcrumbs; 0.25 cups grated Parmesan cheese; 1 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 4 cups vegetable oil (for frying); 1 cup marinara sauce (for dipping); 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-1.5" pieces; 1 cup buttermilk; 2 tbs hot sauce (for marinade, e.g., Franks RedHot); 1 cup all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 3 cups vegetable oil (for frying); 4 tbs unsalted butter; 0.5 cup hot sauce (for wing sauce); 1 tbs honey (optional, for balanced sauce); 6 pieces celery sticks (for serving); 0.5 cup ranch or blue cheese dressing (for dipping); 8 pieces mini slider buns (king's Hawaiian or regular)

Inspired by Walk-On's Atlanta, GA - The Battery

Time1h 15m

Serves4

shareable sampler of mozzarella logs, boneless wings and cheeseburger sliders

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Ingredients

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Mozzarella Logs

12 pieces mozzarella cheese logs (string cheese), cut into 3–4" sticks

1 1/2 cups 00 bread flour

3 pieces Large eggs

3 tbs whole milk

2 cups plain breadcrumbs (panko or regular)

1/2 cups Italian seasoned breadcrumbs

1/4 cups Grated Parmesan cheese

1 tsp Watkins garlic powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

4 cups vegetable oil (for frying)

1 cup marinara sauce (for dipping)

Boneless Wings (Buffalo-style)

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1-1.5" pieces

1 cup Buttermilk

2 tbs hot sauce (for marinade, e.g., Franks RedHot)

1 cup 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

3 cups vegetable oil (for frying)

4 tbs Unsalted butter

1/2 cup hot sauce (for wing sauce)

1 tbs honey (optional, for balanced sauce)

6 pieces celery sticks (for serving)

1/2 cup ranch or blue cheese dressing (for dipping)

Cheeseburger Sliders

8 pieces mini slider buns (king's Hawaiian or regular)

1 lb ground beef (80/20 preferred)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Original Worcestershire Sauce

8 pieces American cheese slices, cut to fit sliders

2 tbs yellow mustard

2 tbs Ketchup

8 pieces dill pickle slices

2 tbs unsalted butter (melted, for toasting buns)

Method

Mozzarella Logs

Prep and set up

Place three shallow bowls in a row: one with flour, one with beaten eggs mixed with 3 tbsp milk, and one with combined breadcrumbs, Italian breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper. Cut each mozzarella stick to the desired 3–4" length if not already.

Dry the mozzarella sticks briefly with paper towels so the coating adheres. Working one at a time, dredge each stick in flour, shaking off excess; dip in the egg mixture, letting excess drip; then coat thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For extra-crispy logs, double-dip: return coated sticks to the egg, then to the breadcrumbs again.

Place coated sticks on a parchment-lined tray and freeze for at least 30 minutes (up to 2 hours). Freezing prevents cheese from leaking during frying.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry mozzarella logs in small batches (do not overcrowd) for 1–1.5 minutes per side until golden brown. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Fry from frozen to reduce melting.

Serve hot with marinara sauce for dipping.

Boneless Wings (Buffalo-style)

Marinate

Place the cut chicken pieces in a bowl and toss with buttermilk and 2 tbsp hot sauce. Cover and refrigerate for 20–30 minutes (can be up to 2 hours). This tenderizes and flavors the chicken.

Coating

In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from marinade, letting excess drip, and dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess.

Fry

Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry chicken pieces in batches, 4–6 minutes per batch, turning occasionally until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on paper towels.

Make Buffalo sauce

While chicken fries, melt butter in a small saucepan over low heat. Whisk in 1/2 cup hot sauce and 1 tbsp honey (optional) until smooth and heated through. Remove from heat.

Toss the fried chicken in the warm Buffalo sauce until evenly coated. Transfer to a serving dish and serve with celery sticks and ranch or blue cheese dressing.

Cheeseburger Sliders

Prepare patties

Divide ground beef into 8 equal portions (about 2 oz each). Gently form each portion into a small, flat patty slightly larger than the slider bun. Season both sides with salt, pepper, and a light brush of Worcestershire sauce.

Cook patties

Heat a skillet or griddle over medium-high heat. Cook patties 2–3 minutes per side for medium, pressing gently to achieve even contact. Add a slice of American cheese to each patty during the last 30–60 seconds and cover briefly so cheese melts.

Toast buns and assemble

Brush the cut sides of the slider buns with melted butter and toast briefly on the skillet until golden. Spread mustard and ketchup on the bottom buns, place a cheeseburger patty on each, top with a pickle slice, then the top bun. Serve immediately while warm.