Recipes

Cory’s Better Than Takeout Recipes

by Cory Armstead.
October 06, 2026
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LET’S PLATE IT UP

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Sometimes I want the drive-thru favorite without the drive-thru. So I pulled together 12 of my restaurant-inspired, crispy, saucy and seriously satisfying recipes you can make right at home.

Drive-Thru Favorites

My homemade spin on the orders you already know.

1. Homemade McChicken

This one takes me straight back to those late-night drive-thru runs—but we’re making it at home with a thin crispy chicken breast, brioche and mayo on both sides of the bun.

Ingredients

Directions

  1. Cut the chicken breast in half so it’s thin. Season with all-purpose seasoning.
  2. Whisk the egg. Coat the chicken in flour, dip it into the egg, then press it into the seasoned breadcrumbs.
  3. Heat a shallow layer of olive oil over medium heat. Fry for 3–4 minutes per side, until golden and cooked through.
  4. Spread mayonnaise on both sides of the brioche bun. Add the chicken and iceberg lettuce.
My Tip: Keep the chicken breast thin so it cooks evenly while the breadcrumb coating gets golden and crispy.

2. Filet-O-Fish with Homemade Tartar Sauce

The fish is crispy, but that homemade tartar sauce is what really makes this one worth skipping the drive-thru for.

Ingredients

Directions

  1. Combine the mayonnaise, pickles, chives, lemon zest, lemon juice, shallots, dill and capers. Season with salt and pepper.
  2. Season the cod with seafood seasoning, garlic powder, onion powder, salt and black pepper.
  3. Combine flour and cornstarch with seasonings and gradually add club soda to form a smooth batter.
  4. Coat the cod and fry for about 6 minutes, or until golden and cooked through.
  5. Assemble on a bun with cheese and homemade tartar sauce.
My Tip: Add the club soda gradually. You want the batter smooth enough to dip but thick enough to stay on the cod.

3. Raising Cane’s at Home: Tenders, Slaw & Sauce

We’re not stopping at chicken tenders. I’m making the slaw, dipping sauce and toast too, because if we’re doing the Cane’s plate at home, we’re doing the whole plate.

Ingredients

Directions

  1. Combine cabbage, carrots, celery and red onion with sugar, apple cider vinegar, white pepper and mayonnaise for the slaw.
  2. Mix mayonnaise, ketchup, garlic, Worcestershire sauce, salt, white pepper and onion powder for the sauce.
  3. Beat the egg for the wet coating.
  4. Combine flour, garlic salt, onion powder, smoked paprika, white pepper, cayenne and kosher salt.
  5. Coat the chicken in the egg and seasoned flour.
  6. Fry until golden and cooked through.
  7. Serve with the slaw, sauce and toast.
Make It a Full Plate: Don’t skip the slaw and sauce. They’re what turn the tenders into the full takeout-at-home experience.

Crispy & Shareable

The recipes I’d put in the middle of the table and tell everybody to dig into.

4. Cheesecake Factory–Inspired Buffalo Blasts

Crispy outside, cheesy buffalo chicken inside. Using rotisserie chicken keeps these easy enough to make when the craving hits.

Ingredients

Directions

  1. Combine 2 cups chicken, 3/4 cup cheese and 1/4 cup buffalo sauce with dried oregano.
  2. Season 1 1/2 cups flour with salt, black pepper, garlic powder and cayenne.
  3. Beat 2 eggs with 1 tablespoon water.
  4. Fill each wonton wrapper, brush the edges with egg wash, fold into a triangle and seal.
  5. Coat each triangle in egg wash and seasoned flour.
  6. Fry at 350°F–375°F for 2–4 minutes, until golden and crispy.
  7. Serve with ranch or blue cheese and celery.
My Shortcut: Rotisserie chicken gets you straight to the good part without having to cook and cool chicken first.

5. Garlic Parmesan Chicken Wings

Crispy wings plus butter, fresh garlic, Parmesan and parsley. This is one of those recipes where I season with my heart.

Ingredients

Directions

  1. Season the chicken wings with salt, black pepper, paprika, onion powder and garlic powder.
  2. Fry until crisp and fully cooked, about 12 minutes.
  3. Combine the cooked wings with butter, minced garlic, parsley and Parmesan.
  4. Toss until coated and serve hot.
Make Them Your Own: The garlic, butter and Parmesan can all be adjusted depending on how bold you want the finish.

6. Air-Fried Bang Bang Chicken Skewers

Sweet heat, creamy bang bang sauce and browned chicken—all without pulling out the deep fryer.

Ingredients

Directions

  1. Toss the chicken with olive oil, onion powder, garlic powder and paprika. Thread onto skewers.
  2. Mix mayonnaise, Sriracha, sweet chili sauce and honey to taste. Divide the sauce in half, keeping one portion clean for finishing.
  3. Brush the skewers with the cooking portion of the sauce.
  4. Air-fry at 400°F for about 20 minutes, until fully cooked.
  5. Brush with the clean reserved sauce and garnish with green onions and red pepper.
Important: Divide the bang bang sauce before it touches the raw chicken so the portion used for finishing stays separate.

Dinner Upgrades

For when ordering out sounds good—but making something better sounds even better.

7. Cast-Iron Pepperoni Pizza

Before you order another pizza, pull out the cast iron. That skillet gives the crust the kind of browned edge that makes homemade pizza worth it.

Ingredients

Directions

  1. Preheat the oven to 450°F. Roll out the pizza dough.
  2. Grease a cast-iron skillet and stretch the pizza dough into it.
  3. Spread with marinara, leaving a crust border. Add mozzarella, Italian seasoning and pepperoni.
  4. Brush the exposed crust with olive oil.
  5. Bake for about 20 minutes, until the crust is baked through and browned.
My Tip: Don’t forget the olive oil around the exposed crust—it helps give the edges that golden finish.

8. Eight-Hour Sweet & Sour Ribs

This isn’t the quick one in the collection—and that’s exactly the point. Give these ribs time and let the slow cooker do the work.

Ingredients

Directions

  1. Season the pork ribs with salt, black pepper and five-spice.
  2. Heat olive oil and brown sugar until the sugar liquefies. Add the ribs and turn to coat.
  3. Add water, soy sauce, bay leaves, rice vinegar, oyster sauce, green onions, ginger and garlic.
  4. Transfer to the slow cooker. Add 1 cup water and another dash of five-spice.
  5. Cover and cook for 8 hours. Serve with rice and kimchi.
Plan Ahead: This is the recipe to start early and let cook for the day. The eight-hour cook is what makes it different from the quicker dinners in this collection.

9. Creamy Stuffed Salmon

This is my restaurant-style centerpiece: seasoned salmon stuffed with a rich spinach, garlic and cream cheese filling.

Ingredients

Directions

  1. Preheat the oven to 400°F. Cut a lengthwise pocket in the salmon without slicing all the way through.
  2. Season the inside and outside with salt, black pepper, onion powder, garlic powder and paprika.
  3. Combine 1/2 block cream cheese, spinach and garlic with the same seasonings.
  4. Fill the salmon pocket with the cream cheese mixture.
  5. Bake for about 25 minutes, until the salmon is cooked through and the filling is hot.
My Tip: Cut the pocket deep enough to hold the filling, but don’t slice all the way through the salmon.

10. Asian Glazed Salmon Bowl

Salmon, rice, crunchy vegetables and a sweet-savory glaze make this one a complete dinner in a bowl.

Ingredients

Directions

  1. Preheat the oven to 400°F. Cut the salmon in half and season with salt, black pepper and smoked paprika.
  2. Bake for about 20 minutes, until cooked through.
  3. Simmer ginger, 1 teaspoon minced garlic, sweet chili sauce, soy sauce, oyster sauce and 1 tablespoon honey for 8–12 minutes.
  4. Serve over rice with the glaze, carrots, cabbage and super greens.
Build Your Bowl: Keep the salmon and glaze as the stars, then adjust the rice and vegetables to make the bowl as light or filling as you want.

Soup & Crunch

Two completely different ways to finish the collection.

11. Broccoli Cheddar Soup, Souped-Up Edition

Creamy broccoli cheddar soup doesn’t have to come from the soup shop. This is my souped-up homemade version.

Ingredients

Directions

  1. Melt the butter. Add the yellow onion and cook for about 2 minutes.
  2. Stir in the flour, then add 1/2 cup milk and 1 cup chicken stock. Bring to a simmer.
  3. Add broccoli and carrots. Season with salt, black pepper, onion powder and garlic powder.
  4. Simmer gently for about 20 minutes.
  5. Stir in cheddar until melted and finish with additional cheddar.
My Tip: Once the cheese goes in, stir it through gently so you keep that creamy texture with plenty of broccoli and carrot still visible.

12. Savory Beef Lettuce Wraps

Savory seasoned beef, vegetables, a punchy sauce and crisp romaine make these a lighter takeout-style option without sacrificing flavor.

Ingredients

Directions

  1. Cook the ground beef with salt, black pepper, onion powder and garlic powder.
  2. Add grated onion, bell peppers, garlic and green onions.
  3. Stir in soy sauce, rice wine vinegar, oyster sauce, Sriracha and ginger paste to taste. Cook down and mix thoroughly.
  4. Trim and separate the romaine leaves.
  5. Fill each leaf with the beef mixture and finish with shredded carrots and green onions.
Make Them Your Way: Taste the beef as you build the flavor and make the filling as savory, spicy or veggie-packed as you like.

SHOP THE FULL COLLECTION

Complete Grocery List

Everything you need to shop for the recipes in my Better Than Takeout collection, all in one place.

Ingredients:

0.5x
1x
2x
4x
 
For the Homemade McChicken
  •   chicken breast (thinly sliced)
  •   all-purpose seasoning
  •   all-purpose flour
  •   1 egg
  •   seasoned breadcrumbs
  •   olive oil (for shallow frying)
  •   brioche buns
  •   mayonnaise
  •   iceberg lettuce (chopped)
 
For the Filet-O-Fish with Homemade Tartar Sauce
  •   1 cup mayonnaise
  •   dill pickles (chopped)
  •   chives (fresh)
  •   lemon (zested and juiced)
  •   shallots (diced)
  •   dill (fresh, chopped)
  •   capers (chopped)
  •   salt
  •   black pepper
  •   fresh cod fillets
  •   seafood seasoning
  •   garlic powder
  •   onion powder
  •   all-purpose flour
  •   cornstarch
  •   club soda (as needed to form the batter)
  •   vegetable oil (for frying)
  •   buns
  •   slices cheese
 
For the Cheesecake Factory–Inspired Buffalo Blasts
  •   2 cups rotisserie chicken (cubed or shredded)
  •   3/4 cup shredded mozzarella cheese (or mozzarella and Monterey Jack)
  •   1/4 cup buffalo sauce (plus more for serving, if desired)
  •   dried oregano
  •   1 package wonton wrappers
  •   2 large eggs
  •   1 tbsp water
  •   1 1/2 cups all-purpose flour
  •   salt
  •   black pepper
  •   garlic powder
  •   cayenne pepper
  •   vegetable oil (for frying)
  •   Ranch dressinf (or blue cheese dressing, for serving)
  •   celery sticks (for serving)
 
For the Raising Cane’s at Home
  •   cabbage (shredded)
  •   carrots (shredded)
  •   celery
  •   red onion
  •   sugar
  •   apple cider vinegar
  •   white pepper
  •   mayonnaise
  •   ketchup
  •   garlic
  •   Worcestershire sauce
  •   salt
  •   onion powder
  •   chicken breast
  •   1 egg
  •   flour
  •   garlic salt
  •   smoked paprika
  •   cayenne pepper
  •   frying oil (as needed)
  •   toast (for serving)
 
For the Garlic Parmesan Chicken Wings
  •   chicken wings
  •   salt
  •   black pepper
  •   paprika
  •   onion powder
  •   garlic powder
  •   frying oil
  •   butter
  •   garlic (minced)
  •   parsley (fresh)
  •   parmesan cheese
 
For the Air-Fried Bang Bang Chicken Skewers
  •   chicken breast (chopped into pieces)
  •   olive oil
  •   onion powder
  •   garlic powder
  •   paprika
  •   mayonnaise
  •   sriracha
  •   sweet chili sauce
  •   honey
  •   green onions
  •   red pepper (for garnish)
 
For the Cast-Iron Pepperoni Pizza
  •   pizza dough
  •   oil (for greasing the cast-iron skillet)
  •   marinara sauce
  •   shredded mozzarella
  •   Italian seasoning
  •   pepperoni
  •   olive oil (for brushing the crust)
 
For the Eight-Hour Sweet & Sour Ribs
  •   2 packs pork ribs
  •   salt
  •   black pepper
  •   five-spice seasoning
  •   olive oil
  •   brown sugar
  •   water (as needed)
  •   soy sauce
  •   bay leaves
  •   rice vinegar
  •   oyster sauce
  •   green onions
  •   ginger (fresh, chopped)
  •   garlic
  •   1 cup water (for the slow cooker)
  •   rice (for serving)
  •   kimchi (for serving)
 
For the Creamy Stuffed Salmon
  •   1 skinless salmon fillet
  •   salt
  •   black pepper
  •   onion powder
  •   garlic powder
  •   paprika
  •   1/2 block cream cheese
  •   spinach
  •   garlic
 
For the Asian Glazed Salmon Bowl
  •   skinless salmon
  •   salt
  •   black pepper
  •   smoked paprika
  •   ginger (fresh, grated)
  •   1 tsp garlic (minced)
  •   sweet chili sauce
  •   soy sauce
  •   oyster sauce
  •   1 tbsp honey
  •   rice
  •   carrots
  •   cabbage
  •   super greens
 
For the Broccoli Cheddar Soup
  •   butter
  •   yellow onion
  •   all-purpose flour
  •   1/2 cup milk
  •   1 cup chicken stock
  •   broccoli
  •   carrots
  •   salt
  •   black pepper
  •   onion powder
  •   garlic powder
  •   cheddar cheese (plus additional for serving)
 
For the Savory Beef Lettuce Wraps
  •   1 1/2 lbs ground beef
  •   salt
  •   black pepper
  •   onion powder
  •   garlic powder
  •   onion (grated)
  •   bell peppers
  •   garlic
  •   green onions (plus more for garnish)
  •   low-sodium soy sauce
  •   rice wine vinegar
  •   oyster sauce
  •   sriracha
  •   ginger paste
  •   romaine lettuce
  •   shredded carrots

LET’S PLATE IT UP

Skip the Takeout. Make It at Home.

Save this collection so the next time you’re thinking about the drive-thru, delivery or your favorite restaurant order, you’ve got one of my recipes ready to go.

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