Starting Lineup Sampler Recipe

Prepare cheese

Cut the 1 lb mozzarella block into 8 equal logs (about 4 inches long, 1 inch thick). Place logs on a tray and freeze for 30–45 minutes until very firm — this prevents melting during frying.

Set up breading station

Place flour in a shallow bowl. In a second bowl, whisk the 2 large eggs with 2 tbsp milk until smooth. In a third bowl, combine 2 cups Italian breadcrumbs, 1 tbsp grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper.

Double-coat the logs

Dredge each chilled mozzarella log first in flour (shake off excess), then dip in the egg wash, and coat thoroughly with the breadcrumb mixture. For a sturdier crust, return the coated logs to the freezer for 10 minutes, then repeat the egg wash and breadcrumb step for a double coating.

Fry

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry 2–3 logs at a time for 1–1.5 minutes per side until golden brown. Avoid overcrowding. Remove with a slotted spoon and transfer to a paper-towel-lined tray to drain.

Serve

Serve hot with 1 cup warmed marinara sauce and garnish with chopped parsley. Mozzarella logs are best served immediately.

Cut and marinate chicken

Cut 1 lb boneless chicken into 1–1.5 inch bite-sized pieces. Combine chicken with 1 cup buttermilk and 1/4 cup hot sauce; refrigerate and marinate for at least 30 minutes (up to 4 hours).

Prepare coating

In a bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

Coat chicken

Remove chicken from marinade, letting excess drip off. Toss pieces in the flour mixture until well coated. For extra crispiness, double-dip: after initial dredge, quickly dip pieces in the remaining egg-free buttermilk/marinade (or a beaten egg if preferred) and dredge again in the flour mix.

Fry

Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches 3–4 minutes per batch, or until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.

Make sauce

In a small saucepan, melt 2 tbsp unsalted butter over low heat. Add 1/2 cup hot sauce (reserve remaining hot sauce for more heat if desired) and 1 tsp honey. Stir until combined and warmed through; adjust sweetness or heat to taste.

Toss & serve

Place fried chicken in a large bowl, pour the prepared sauce over and toss to coat evenly. Transfer to a serving plate and garnish with chopped parsley. Serve immediately.

Form patties

Divide 1 lb ground beef into 8 equal portions (about 2 oz each). Lightly press each into a thin round slightly larger than the slider bun. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Cook patties

Preheat a large skillet or griddle over medium-high heat. Cook patties 1.5–2 minutes per side for medium, or until desired doneness. During the last 15–30 seconds of cooking, place one American cheese slice on each patty and cover briefly to melt.

Toast buns

While patties cook, brush the cut sides of 8 slider buns with 2 tbsp melted butter and toast on the skillet until golden, about 30–60 seconds.

Assemble sliders

Spread about 2 tsp yellow mustard and 2 tsp ketchup on the bottom halves of the buns (proportions of the 2 tbsp each). Place a cheese-topped patty on each bottom bun, top with a pickle slice, then the bun top. Serve warm.

Arrange 3 mozzarella logs, 6–8 boneless wings (depending on size) and 4 cheeseburger sliders per platter as a shareable sampler. Sprinkle chopped parsley over the mozzarella logs and sliders. Provide marinara for the mozzarella logs and extra hot sauce or ranch/blue cheese on the side for the wings. Use paper towels for draining and serving as needed.