Starting Lineup Sampler Recipe

Cut and prep

Cut the mozzarella block into 12 equal sticks about 3 inches long and 3/4 inch thick. Place prepared sticks on a parchment-lined tray and freeze for at least 30 minutes (this prevents melting during frying).

Set up breading station

Place flour in a shallow bowl. Whisk eggs with 2 tablespoons milk in a second bowl. In a third bowl, combine plain dry bread crumbs, Italian seasoned breadcrumbs, grated Parmesan, 1 tsp salt and 1 tsp black pepper.

Triple coat

Working with one stick at a time, dredge a frozen mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat completely. For extra crispness, return coated sticks to the fridge for 10 minutes, then repeat the egg and breadcrumb dip a second time so each stick has a double coating. Keep coated sticks chilled until ready to fry.

Fry

Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry mozzarella logs in batches (do not overcrowd) 60–90 seconds per batch until golden brown — they brown quickly. Remove with a slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven on a wire rack if making in advance.

Serve

Serve hot with marinara sauce (about 1 cup) for dipping.

Prep chicken

Trim fat from chicken breasts and cut into bite-sized 1 to 1.5 inch cubes. Pat dry with paper towels.

Marinate

Toss chicken pieces with 3 tablespoons buttermilk and 1 tablespoon hot sauce in a bowl. Let sit 10–15 minutes (or up to 30 minutes) to tenderize and add flavor.

Coat

In a shallow bowl combine 1 cup flour, 2 tablespoons cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Dredge each marinated chicken piece in the dry mix, pressing to adhere. Place coated pieces on a tray while oil heats.

Fry

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry chicken in batches 3–4 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a paper towel-lined tray.

Make buffalo sauce

In a small saucepan or microwave-safe bowl, melt 3 tablespoons butter. Whisk in 1/2 cup Frank's-style hot sauce until smooth and warmed through.

Toss and serve

Place fried chicken in a large bowl, pour buffalo sauce over and toss to coat evenly. Serve immediately with blue cheese dressing and celery sticks.

Form patties

Divide 1 lb ground beef into 12 even portions (about 1.3 oz each). Lightly press into thin patties slightly larger than the slider buns (they will shrink while cooking). Season both sides with 1 tsp Kosher salt and 1/2 tsp black pepper and 1 tsp Worcestershire sauce distributed across the patties.

Cook patties

Heat a large skillet or griddle over medium-high heat. When hot, cook patties 1.5–2 minutes per side for medium, pressing gently to ensure even contact. In the last 30 seconds of cooking, place a half slice of American cheese on each patty so it melts.

Assemble sliders

Split the buns and lightly toast cut sides in the skillet or under a broiler until golden. On each bottom bun layer a cheeseburger patty, top with two pickle slices, a small smear of ketchup and mustard (about 1 tsp each total per slider). Close with top bun. Brush tops lightly with melted butter and sprinkle with sesame seeds if desired.

Serve

Arrange sliders on a platter and serve warm alongside the mozzarella logs and boneless wings.