The Warehouse Sampler Platter from Spaghetti Warehouse features a delicious array of crispy mozzarella sticks, golden chicken tenders, savory onion rings, and tender potato skins, all perfectly arranged to offer a satisfying variety of crunchy and flavorful appetizers.
Equipments
- Deep fryer
- Fry baskets
- Tongs
- Baking sheet
- Sheet pan rack
- Heat lamp or warming station
- Chef’s knife
- Cutting board
- Mixing bowls
- Serving platter
- Paper towels
- Slotted spoon
- Food thermometer
- Sauce cups
Ingredients
- 8 oz (225g) mozzarella cheese sticks
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1 lb (450g) chicken tenders
- 1 cup buttermilk
- 1 cup seasoned flour
- 4 large russet potatoes
- 6 oz (170g) shredded cheddar cheese
- 4 strips cooked bacon
- 1/2 cup sour cream
- 2 green onions
- 2 large yellow onions
- 1 cup panko breadcrumbs
- Salt
- Black pepper
- Vegetable oil (for frying)
When preparing the Warehouse Sampler Platter, ensure mozzarella sticks are thoroughly coated in all-purpose flour, egg wash, and Italian-style breadcrumbs for a crispy exterior. Soak chicken tenders in buttermilk before dredging in seasoned flour to maintain juiciness when fried. For potato skins, use russet potatoes and fill them with cheddar cheese, bacon, sour cream, and green onions for authentic flavor. Maintain oil temperature at 350degF (175degC) using a food thermometer to prevent soggy or greasy appetizers. You can recreate the Warehouse Sampler Platter from Spaghetti Warehouse copycat menu with these key ingredients and proper frying technique.
Instructions
- Instructions:
- Preheat deep fryer to 350°F (175°C) and set up fry baskets.
- Slice mozzarella cheese into sticks if not pre-cut.
- Set up a breading station: flour in one bowl, beaten eggs in another, and Italian breadcrumbs in a third.
- Dredge mozzarella sticks in flour, dip in eggs, then coat with breadcrumbs. Place on a baking sheet.
- Slice russet potatoes in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell.
- Brush potato skins with oil, season with salt and pepper, and bake at 400°F (200°C) for 20 minutes.
- Fill baked potato skins with shredded cheddar cheese and crumbled cooked bacon. Return to oven to melt cheese.
- Soak chicken tenders in buttermilk for 20 minutes.
- Dredge chicken tenders in seasoned flour, coat with buttermilk, then dredge again in seasoned flour.
- Slice onions into thick rings.
- Set up a breading station for onion rings: flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Dredge onion rings in flour, dip in eggs, then coat with panko breadcrumbs.
- Fry mozzarella sticks in hot oil for 1–2 minutes until golden brown. Drain on paper towels.
- Fry chicken tenders for 5–6 minutes until cooked through, using food thermometer to ensure 165°F (74°C). Drain.
- Fry onion rings in batches for 2–3 minutes until crispy. Drain.
- Arrange fried mozzarella sticks, chicken tenders, onion rings, and potato skins on a serving platter.
- Top potato skins with sour cream and sliced green onions.
- Serve immediately with sauce cups for dipping.
- Keep platter warm under heat lamp or warming station if needed.
Substitution
The Warehouse Sampler Platter from Spaghetti Warehouse copycat menu offers a tempting combination of fried favorites including mozzarella sticks, chicken tenders, onion rings, and loaded potato skins. When substituting ingredients, you can use regular cheese sticks if mozzarella is unavailable or swap buttermilk with milk and a tablespoon of vinegar for tender chicken tenders. If you don't have a deep fryer, a heavy skillet with enough oil and careful temperature control works well for frying. Your all-purpose flour can be seasoned with garlic powder and paprika to enhance the flavor profile. Keep paper towels handy to drain excess oil and ensure crisp, non-greasy appetizers.
Tips
When frying, maintain the oil temperature at a steady 350degF (175degC) using a thermometer to ensure crispy and evenly cooked appetizers without absorbing excess oil. Use separate breading stations for each ingredient to avoid cross-contamination and ensure proper coating adhesion. After frying, drain items on paper towels or a slotted spoon to remove excess oil, preserving their crunchiness. Your platter will stay warm and appetizing under a heat lamp or warming station; avoid overcrowding the fryer to maintain consistent cooking temperatures.
Nutritions
The Warehouse Sampler Platter delivers a calorie-dense mix of protein, carbohydrates, and fats derived from its crispy mozzarella sticks, breaded chicken tenders, potato skins loaded with cheddar and bacon, and crunchy onion rings. Each component contributes to a higher fat content due to deep frying in vegetable oil, while the chicken tenders and cheese provide ample protein essential for muscle maintenance. Potatoes add dietary fiber and complex carbohydrates, supporting energy needs, but sodium levels may be elevated from seasoned coatings and bacon. You can balance this platter within your diet by pairing it with fresh vegetables or lighter options to manage overall nutrient intake.
Storage
To store leftover Warehouse Sampler Platter items, separate each component--mozzarella sticks, chicken tenders, onion rings, and potato skins--into airtight containers to maintain texture and prevent sogginess. Refrigerate at 40degF (4degC) or below and consume within 2-3 days to ensure freshness and food safety. When reheating, use an oven or air fryer at 350degF (175degC) to restore crispness without compromising flavor, and avoid microwaving which can make fried items rubbery.
Variation or Alternatives
You can substitute the Italian-style breadcrumbs with seasoned panko for an extra crispy texture on the mozzarella sticks. Consider marinating chicken tenders in hot sauce mixed with buttermilk for a spicy twist. Swap shredded cheddar in potato skins for pepper jack or a blend of cheeses to add a sharper flavor profile. Baking onion rings briefly before frying helps achieve a tender interior with a perfectly crunchy crust.
Allergies
Your Warehouse Sampler Platter contains common allergens such as dairy from mozzarella cheese, cheddar cheese, and sour cream, and eggs used in the breading process. Gluten is present in the all-purpose flour, Italian-style breadcrumbs, and panko breadcrumbs, which may trigger reactions in individuals with wheat allergies or celiac disease. The platter also includes potential allergens like bacon, which some people might need to avoid due to dietary restrictions or sensitivities.
Why this recipe?
The Warehouse Sampler Platter at Spaghetti Warehouse restaurant offers a delightful variety of Italian favorites, combining flavors like crispy calamari, mozzarella sticks, and chicken wings in one convenient dish. Its well-balanced selection caters to different taste preferences, making it a crowd-pleaser for sharing or individual enjoyment. You will appreciate the opportunity to recreate this popular sampler at home, ensuring fresh ingredients and personal customization for a truly authentic experience. Mastering the copycat recipe not only saves money but also brings the joy of restaurant-quality dining directly to your kitchen.