Starting Lineup Sampler Recipe

Prep and bread cheese

Cut string mozzarella into 12 equal logs if not pre-formed. Set up a three-station breading line: flour in one shallow bowl, whisk eggs with milk in a second, and mix Italian breadcrumbs with grated parmesan, garlic powder, salt and black pepper in a third bowl.

Working quickly to prevent melting, dredge each mozzarella piece in flour, shake off excess, dip in the egg mixture, then press into the breadcrumb mixture to coat thoroughly. For an extra-crisp double-coat, repeat the egg and breadcrumb step once more. Place breaded logs on a baking sheet lined with parchment and freeze for at least 20 minutes to firm up (this prevents cheese from leaking when fried).

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry frozen breaded mozzarella logs in batches for 1.5–2 minutes, turning gently, until golden brown. Do not overcrowd. Remove with a slotted spoon and drain on paper towels for 1–2 minutes.

Serve hot with 1 cup marinara sauce for dipping.

Marinate chicken

Place chicken pieces in a bowl and toss with buttermilk, 2 tablespoons of the hot sauce, and a pinch of salt. Let sit 10–15 minutes while you prepare the dredge. (If short on time, proceed immediately.)

In a shallow bowl, whisk together 3/4 cup flour, cornstarch, paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Remove chicken from buttermilk, letting excess drip off, and coat each piece in the flour mixture, pressing to adhere.

Heat oil (use the same oil as mozzarella if cooking sequentially) to 350°F (175°C). Fry chicken in batches for 4–5 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Buffalo sauce & toss

In a small saucepan over low heat, melt 2 tablespoons butter. Stir in remaining 2 tablespoons hot sauce and 1/4 cup hot sauce (total 1/4 cup listed) to fully combine and warm — adjust heat to taste. Remove from heat. Toss fried chicken pieces in the warmed buffalo sauce until evenly coated.

Serve immediately with blue cheese dressing and celery sticks on the side.

Form and cook patties

Divide ground beef into six equal portions and form into thin patties slightly larger than the slider buns. Season both sides of each patty with the 1/2 tsp salt and 1/4 tsp black pepper.

Heat a skillet or griddle over medium-high heat. Cook patties 2–3 minutes per side for medium, placing a slice of cheddar on each patty during the final 30–45 seconds to melt.

Assemble sliders

Lightly butter the insides of the slider buns and toast them on the skillet until golden, about 30–60 seconds. Place each patty on a bottom bun, top with a pickle slice, a small smear of ketchup (about 1/2 tsp per slider) and a small dab of mustard (about 1/8 tsp). Close with the top bun.

Arrange sliders on a serving platter and serve warm alongside mozzarella logs and buffalo wings.