Served with a bottled beverage & choice of sides

3 PIECE TENDERS

EIGHT PIECE WINGS

FIVE PIECE WINGS

BOTTLED BEVERAGE

CRESCENT CITY BURGER

FRESH GRILLED CHICKEN SALAD

Fried chicken, marinara sauce, melty Jack cheese served with a side of marinara sauce

CHICKEN PARM

NATURAL LEMONADE

POWERADE

COFFEE

ORANGE JUICE

Fanta

Sprite

Coca-Cola zero

Coca-Cola

BLEU CHEESE

RANCH

BUFFALO XIII

BUFFALO II

BUFFALO I

PARADISE CITY

ASIAN

TEXAS

KANSAS CITY

Pat the 3 chicken tenders dry with paper towels. If using a chicken breast, cut into three even strips about 1 to 1.25 inches wide. Place in a shallow bowl or container.

Prepare chicken

Sprinkle 1 tsp salt and 1/2 tsp black pepper over the chicken. Pour 3 tablespoons of buttermilk over the pieces and rub to coat. Let sit at room temperature for 10 minutes or refrigerate for up to 2 hours for better flavor and tenderness. If refrigerated, bring back to room temperature for 15 minutes before frying.

Season and marinate

In a shallow wide dish, whisk together 3 tbs all-purpose flour, 1 tbs cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.

Make breading mix

In a separate shallow bowl, beat 1 large egg with 1 tablespoon milk or water until uniform.

Prepare egg wash

Working one at a time, remove a tender from the buttermilk, let excess drip off, then dip into the egg wash, turning to coat completely. Transfer immediately to the flour mixture and press lightly so the breading adheres. Shake off excess and set on a wire rack or plate. Repeat for all pieces. For an extra-crisp double-coating, repeat the egg wash and flour steps a second time.

Dredge the tenders

Pour about 2 cups of neutral oil into a heavy skillet or cast-iron pan to reach roughly 1/2 inch depth (adjust quantity to pan size). Heat over medium-high until the oil reaches 350°F (175°C) or when a small pinch of breading sizzles and browns in about 30 seconds.

Heat oil

Carefully add the breaded tenders to the hot oil without crowding (fry in a single layer; do 2 batches if necessary). Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total cook time per batch should be about 6 to 8 minutes depending on thickness.

Fry tenders

Transfer cooked tenders to a wire rack set over a sheet pan or to paper towels to drain for 2 minutes. Lightly season with a pinch of salt while hot, if desired. Let rest 2 to 3 minutes before serving so juices redistribute and coating firms.

Drain and rest

Plate the 3 piece tenders with the customer's chosen side (one portion of fries, coleslaw, or mashed potatoes) and include the bottled beverage. Add 2 tablespoons of ketchup or the chosen dipping sauce on the side. Serve immediately while hot.

boneless skinless chicken tenders (or chicken breast cut into strips)

buttermilk

salt

black pepper

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

cayenne pepper

large egg

milk or water

neutral oil for frying (vegetable, canola, or peanut)

bottled beverage (customer's choice)

side (fries, coleslaw, or mashed potatoes - customer's choice)

ketchup or dipping sauce

Pat the 8 chicken wing pieces very dry with paper towels. Trim any excess skin or wing tip if present so pieces are uniform.

Dry and trim

Place the wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, paprika and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps the skin crisp during cooking.

Season and coat

Let the seasoned wings rest in the refrigerator uncovered for at least 30 minutes or up to 2 hours. Resting helps dry the skin for better crisping.

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and set a wire rack on top; lightly spray the rack with nonstick cooking spray.

Preheat oven

Arrange the wings in a single layer on the wire rack, leaving small gaps between pieces for air circulation (do not overcrowd).

Arrange wings

Bake for 25 minutes, then flip each wing and continue baking for another 15–20 minutes until the skin is deep golden brown and internal temperature reaches 165°F (74°C) measured at the thickest part. Total bake time ~40–45 minutes depending on wing size.

Bake

If you want extra-crispy skin, broil on high for 1–2 minutes, watching constantly to avoid burning.

Broil for extra crisp

Pour about 1 cup neutral oil into a large skillet or Dutch oven to reach about 1–1.5 inches deep. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer.

Carefully add wings (do not overcrowd) and fry 6–8 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C). Remove to a paper towel–lined tray to drain and keep warm. Repeat with remaining wings.

Fry in batches

In a small saucepan over low heat, melt the butter. Stir in hot sauce, honey (if using), apple cider vinegar, Worcestershire (if using) and black pepper. Warm until combined and slightly thickened, then remove from heat.

Make finishing sauce

Place cooked wings in a large bowl. Pour the warm sauce over the wings and toss gently until evenly coated. For dry-style wings, skip this step and serve sauce on the side.

Toss wings in sauce

Arrange the wings on a platter with celery and carrot sticks and a bowl of blue cheese or ranch dressing. Serve immediately.

Serve

Always confirm internal temperature of wings is 165°F (74°C). If wings were refrigerated after seasoning, allow them to come close to room temperature (15–20 minutes) before cooking for even results.

Leftover cooked wings keep in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.

chicken wings (drumettes + wingettes), about 8 pieces

kosher salt

black pepper, freshly ground

paprika (sweet or smoked)

baking powder (aluminum-free)

unsalted butter

hot sauce (such as Frank's RedHot)

honey or brown sugar (optional for sweet-heat)

apple cider vinegar

Worcestershire sauce (optional)

celery sticks

carrot sticks

blue cheese or ranch dressing

vegetable oil (for shallow frying) or neutral oil

nonstick cooking spray (if baking)

Pat the 5 wing sections dry with paper towels. Season evenly with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let rest 10 minutes at room temperature while you prepare coatings.

Pat and season

In a shallow bowl or rimmed plate, combine 1/2 cup all-purpose flour, 1 tbsp cornstarch, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/8 tsp cayenne. Whisk to blend and remove any lumps.

In another bowl, whisk 1/2 cup buttermilk and 1 large egg until smooth. This will help the dry coating adhere and produce a crisp crust.

Working one or two wings at a time, dip each seasoned wing into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the flour mix, pressing to adhere. Place breaded wings on a wire rack set over a tray. Let rest 10 minutes; this helps the coating set and prevents it from falling off during frying.

Pour about 1 cup of neutral oil into a heavy-bottomed skillet (or use a small deep pot). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns gently, it's ready.

Carefully place the breaded wings in the hot oil without crowding (you may need two batches). Fry for 6–8 minutes, turning once or twice, until the coating is golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F to avoid burning the crust.

Using tongs, transfer cooked wings to a wire rack set over a sheet pan or to paper towels to drain briefly for 2 minutes.

To make a classic buffalo-style sauce, combine 1/4 cup hot sauce, 1 tbsp unsalted butter, 1 tsp honey (if using), and 1/4 tsp Worcestershire sauce in a small saucepan over low heat. Stir until butter melts and the sauce is glossy and warm (1–2 minutes). Do not boil.

Place the fried wings in a large bowl, pour the warm sauce over them, and toss gently to coat evenly. For naked wings, skip this step and serve sauce on the side.

Arrange the five wings on a plate, sprinkle with 1 tsp chopped parsley if desired, and serve immediately with 2 tbsp ranch or blue cheese dressing and lemon wedges on the side.

chicken wing sections (drumettes and flats), about 5 pieces

freshly ground black pepper

buttermilk (or whole milk + 1 tsp lemon juice)

egg, large

neutral oil for frying (canola, vegetable, or peanut)

hot sauce (Frank's-style)

honey (optional for sweet-heat)

worcestershire sauce

chopped fresh parsley (optional)

ranch or blue cheese dressing

lemon wedges (optional)

Combine 0.5 cups granulated sugar and 0.5 cups water in a small saucepan. Warm over medium heat, stirring until sugar fully dissolves and mixture is clear (do not boil). Remove from heat and let cool to room temperature, about 15 minutes. Transfer syrup to a small container and chill if not using immediately.

Make simple syrup

In a large measuring pitcher combine 4 cups filtered water and 0.5 cups fresh lemon juice. Stir to combine.

Mix base liquids

Add 0.75 cups of the cooled simple syrup to the water-lemon mixture and stir until evenly incorporated. Taste and adjust sweetness by adding up to 2 tablespoons more syrup if you prefer sweeter.

If using, add 1 cup cold-brewed green tea in place of up to 1 cup of the filtered water to introduce tea notes. Stir to combine.

Stir in 1 cup chilled club soda gently to keep carbonation; do this last so beverage retains some fizz.

Lightly bruise 10 fresh mint leaves between your palms or with the back of a spoon to release oils, then add them to the pitcher.

Add 1 tablespoon thinly sliced fresh ginger and 4 lemon slices to the mixture. Stir slowly to distribute aromatics without over-agitating the club soda.

Let the combined mixture rest in the refrigerator for 30 minutes to allow flavors to meld. If you need the beverage immediately, let sit at least 10 minutes.

Place 2 cups of cubed ice into the sanitized bottle (or chill the bottle ahead and do not add ice if you want longer shelf life).

Using a funnel, strain the beverage mixture into the bottle to remove large solids (mint stems, ginger slices can be left in for more flavor or removed based on preference). Leave about 1 inch (2–3 cm) headspace at the top of the bottle.

Cap the bottle tightly and refrigerate. Chill at least 1 hour before serving for best flavor. The bottled beverage will keep well refrigerated for up to 3 days if ice was not included; if you filled the bottle with ice, consume within a few hours.

To serve, pour over fresh ice and garnish with an extra lemon slice and mint sprig if desired.

filtered water

fresh lemon juice

simple syrup (see prep)

club soda (chilled)

fresh mint leaves (lightly bruised)

lemon slices

fresh ginger (thinly sliced)

optional: cold-brewed green tea

granulated sugar

water

ice (cubed)

bottle (1 quart / 1 L), sanitized

Place the ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a fork until just mixed; do not overwork. Divide into two equal portions and shape each into a patty about 3/4 inch thick and slightly wider than the bun. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Form

If time allows, transfer patties to a plate, cover, and chill in the refrigerator for 15–20 minutes to help them hold together during cooking.

Chill (optional)

Heat a heavy skillet, cast iron pan, or grill over medium-high heat until very hot (about 3–5 minutes). Add the neutral oil and swirl to coat. Place patties in the pan, leaving space between them. Cook without pressing for 3–4 minutes until a brown crust forms on the bottom.

Flip the patties and cook for another 2 minutes. Immediately place two slices (about 2 oz) of cheddar-jack cheese on each patty, cover the pan or place a lid for 30–60 seconds to melt the cheese. Cook to an internal temperature of 160°F (71°C) for well-done; for medium-well target ~150°F (66°C) and adjust time accordingly.

Remove patties to a plate and let rest for 2–3 minutes while you toast the buns and assemble.

Butter the cut sides of the buns with the softened butter. Place cut-side down on the same skillet or on a griddle over medium heat and toast until golden brown, 1–2 minutes. Watch carefully to avoid burning.

While buns toast, mix mayonnaise, mustard, ketchup, hot sauce (if using) and pickle juice in a small bowl until combined. Taste and adjust seasoning; set aside.

Spread a tablespoon of the prepared sauce on the bottom bun (adjust to taste). Place lettuce leaves on top of the sauce to create a moisture barrier.

Place the cheese-topped patty on the lettuce. Add 3 pickle slices on each patty, then add a few thin slices of red onion and tomato slices if using.

Spread a little sauce on the inside of the top bun, place it over the burger, press down gently, and serve immediately.

Serve with fries or a side salad. For a more authentic Crescent City (New Orleans) twist, add pickled jalapeños or a smear of remoulade in place of the simple sauce. Ensure cooked beef reaches a safe internal temperature if serving to vulnerable guests.

ground beef (80/20)

Worcestershire sauce

neutral oil (vegetable or canola)

brioche or sesame burger buns

cheddar-jack cheese, sliced

butter, softened

green leaf lettuce

dill pickle slices

red onion, thinly sliced

tomato, sliced (optional)

mayonnaise

yellow mustard

ketchup

hot sauce (optional)

pickle juice (from jar)

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk or shake to combine.

Prepare marinade

Place the 2 chicken breasts between plastic wrap and pound gently to an even thickness (~3/4 inch) for even cooking. Add the chicken to the bowl or bag with the marinade, turning to coat. Refrigerate for at least 20 minutes and up to 2 hours.

Marinate chicken

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / medium-high). Oil the grates lightly or brush the chicken with a little oil to prevent sticking.

Preheat grill

Place the marinated chicken on the hot grill. Cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the chicken has good grill marks. Transfer to a cutting board and let rest 5 minutes before slicing thinly across the grain.

Grill chicken

While the chicken marinates or rests, wash and dry 6 cups mixed salad greens. Tear larger leaves into bite-size pieces and place in a large salad bowl.

Core and cut the 2 tomatoes into wedges or 1/2-inch dice. Add to the bowl with the greens.

Peel the English cucumber if desired, then slice into 1/4-inch rounds or half-moons. Add to the bowl.

If using, thinly slice a small amount of red onion (about 1 tbs worth) and add to the salad for a mild bite. Chop 2 tbs fresh parsley or basil and sprinkle in.

Make the dressing by whisking together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp salt, and 1/2 tsp black pepper in a small bowl until emulsified.

Taste and adjust seasoning — add more vinegar for brightness, more honey for sweetness, or more salt/pepper to taste.

Drizzle about two-thirds of the dressing over the prepared greens, tomatoes, cucumber and toss gently to coat. Reserve the remaining dressing for serving.

Slice the rested grilled chicken and arrange on top of the dressed salad.

Finish with 1/4 cup crumbled feta or shaved Parmesan and 2 tbs toasted pine nuts or sliced almonds if desired. Serve with the remaining dressing passed at the table.

3 Piece Tenders

Eight Piece Wings

Five Piece Wings

Bottled Beverage

Crescent City Burger

Fresh Grilled Chicken Salad

Chicken Parm

Natural Lemonade

Powerade

Coffee

Orange Juice

Fanta

Sprite

Coca-cola Zero

Coca-cola

Bleu Cheese

Ranch

Buffalo Xiii

Buffalo Ii

Buffalo I

Paradise City

Asian

Texas

Kansas City