Name: Walk-On's Sports Bistreaux - Knoxville Restaurants Starting Lineup Sampler Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces mozzarella cheese block (cut into 8 sticks); 1 cups all-purpose flour; 2 pieces large eggs; 2 tbsp milk; 1.5 cups plain breadcrumbs (or panko); 0.25 cups grated Parmesan; 1 tsp dried Italian seasoning; 0.5 tsp salt; 0.25 tsp black pepper; 4 cups vegetable oil (for frying); 1 cups marinara sauce (for dipping); 1 lbs boneless chicken breast (cut into 1-inch pieces); 0.5 cups buttermilk; 1 tbsp hot sauce (for marinade); 0.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups vegetable oil (for frying); 0.5 cups wing sauce (buffalo or BBQ); 1 tbsp butter (optional, to tone sauce); 8 pieces mini slider buns; 1 lbs ground beef; 0.75 tsp salt; 0.5 tsp black pepper; 0.25 tsp garlic powder; 8 slices American cheese slices (cut to size)

Method

Mozzarella Logs

Prep cheese and breading

Cut the mozzarella block into 8 equal 3- to 4-inch sticks. Place flour in a shallow bowl. In a second bowl whisk eggs with milk. In a third bowl combine breadcrumbs, Parmesan, Italian seasoning, salt, and pepper.

Coat the sticks

Dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly. For extra-crispy results, repeat the egg and breadcrumb step a second time. Place coated sticks on a parchment-lined baking sheet and freeze for at least 30 minutes (this prevents cheese from leaking when frying).

Fry

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

Serve

Serve immediately with warmed marinara sauce. Sprinkle chopped parsley over the marinara and logs if desired.

Boneless Wings

Marinate chicken

Place chicken pieces in a bowl with buttermilk and 1 tablespoon hot sauce. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize and flavor.

Prepare coating

In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Remove chicken from marinade, allowing excess to drip off, and dredge each piece in the flour mixture, pressing to adhere.

Fry chicken

Heat oil in a heavy skillet to 350°F (175°C). Fry chicken pieces in batches for 3–4 minutes, turning as needed, until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a wire rack or paper towels.

Toss in sauce

Warm wing sauce in a small saucepan; stir in butter if you want a smoother, glossier finish. Place fried chicken in a bowl, pour the warm sauce over, and toss to coat evenly.

Serve

Arrange boneless wings on the platter with celery sticks and a ramekin of ranch or blue cheese dressing for dipping.

Cheeseburger Sliders

Form patties

Divide ground beef into 8 equal portions (about 2 oz each). Gently form into thin patties slightly larger than the slider buns. Season both sides with salt, pepper, and garlic powder.

Cook patties

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

Toast buns

Brush the cut sides of slider buns with melted butter and toast on the griddle or in a skillet until lightly golden.

Assemble sliders

Spread mustard and ketchup (or preferred condiments) on buns. Place cheeseburger patties on bottoms, top each with a pickle slice, then cap with the bun top. Keep warm until serving.

Assembly & Plating

Arrange sampler

On a large shareable platter, arrange 8 mozzarella logs on one side, a pile of sauced boneless wings with celery and dipping sauce in ramekins in the center, and 8 cheeseburger sliders on the other side.

Garnish and serve

Sprinkle chopped parsley over the platter for color. Serve immediately while mozzarella logs and sliders are hot and wings are saucy.