Starting Lineup Sampler Recipe

Prepare cheese

Cut the mozzarella block into 8 equal sticks about 4 inches long and 3/4 inch thick. Place the sticks on a parchment-lined tray and freeze for 30 minutes to make breading easier and prevent melting during frying.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with the milk until combined. In a third bowl, combine plain breadcrumbs, italian-style breadcrumbs, grated parmesan, garlic powder, onion powder, salt, and black pepper.

Bread the sticks

Working quickly with chilled cheese: dredge each stick in flour, tapping off excess; dip into egg mixture; press into breadcrumb mixture to coat thoroughly. For extra-crispy logs, repeat the egg wash and breadcrumb step for a double coating. Place breaded sticks on a tray and freeze for another 15 minutes while oil heats.

Fry

In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the mozzarella logs in batches, 3–4 at a time, until golden brown, about 1–1.5 minutes per side. Do not overcrowd. Use a slotted spoon to transfer logs to a paper-towel-lined tray to drain.

Serve

Serve immediately with warmed marinara sauce for dipping.

Prepare chicken

Trim chicken breasts and cut into bite-size pieces (about 1 to 1.5 inches). Place pieces in a bowl and pour buttermilk and 1 tablespoon of hot sauce over them. Stir to coat, cover, and refrigerate for at least 20 minutes (up to 2 hours).

Make dry mix

In a shallow dish combine flour, cornstarch, paprika, garlic powder, 3/4 teaspoon salt, and black pepper. Reserve remaining salt to season after frying if desired.

Coat and fry

Heat 2 cups vegetable oil in a skillet or pot to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, and dredge pieces in the dry mix, pressing to adhere. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes depending on piece size. Drain on paper towels.

Make buffalo sauce and toss

In a small saucepan or microwave-safe bowl, melt unsalted butter and whisk in remaining 1 tablespoon hot sauce and honey until combined and slightly thickened. Place fried chicken in a large bowl, pour sauce over, and toss to evenly coat.

Serve

Serve hot with blue cheese or ranch dressing and extra hot sauce on the side.

Form patties

Divide the ground beef into 8 equal portions (about 2 oz each). Gently form into small, thin patties slightly wider than the slider buns. Do not overwork the meat. Season both sides of each patty with the 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp onion powder.

Cook patties

Heat a large skillet or griddle over medium-high heat. When hot, place patties on the surface (work in batches if necessary). Cook 2–3 minutes per side for medium (adjust time for desired doneness). During the last 30 seconds of cooking, place a slice of American cheese on each patty and cover briefly to melt.

Toast buns

While patties finish, brush the insides of slider buns with melted butter. Place cut-side down on the skillet or griddle until lightly toasted and golden, about 1 minute.

Assemble sliders

On each bottom bun place a cheeseburger patty, top with a pickle slice, a small squirt of ketchup and a touch of mustard (adjust to taste). Cap with the bun tops and arrange on a platter.

Serve

Serve immediately while hot alongside the mozzarella logs and boneless wings so guests can share.