“Gaining rock-star status from street food, these casual-yet bold dishes include such items as hot dogs, tacos and loaded fries. These flavor-loaded and-layered fries hold great potential for accurate translation from street to restaurant.”
Flavor & The Menu, “Eyes on the Fries,” Winter 2013.
Crispy fries loaded with Pierce Chicken® Boneless Wing Dings,® creamy cheese curds and savory gravy.
INGREDIENTS
French fries, frozen | 9 pounds |
Pierce Chicken® Boneless Wing Dings (Code #111125) | 7½ pounds (120 pieces) (Approx. 1½ bags) |
White cheddar cheese curds | 3 pounds (6 cups) |
Savory chicken gravy (recipe provided) | 3 quarts |
Green onions, bias cut | ½ cup |
METHOD
To make one serving:
- Fry 6-ounces French fries in deep fryer at 350°F for 4 minutes or until golden brown.
- Fry 5 Boneless Wing Dings® in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
- Place French fries on a large plate; layer with fried Boneless Wing Dings,® ¼ cup cheese curds and ½ cup chicken gravy. Garnish with 1 teaspoon green onion.
CHICKEN GRAVY
Yellow onion, peeled, diced | 1 cup |
Garlic, peeled, minced | ¼ cup |
Butter, unsalted | 1¼ cups |
Flour | 1 cup |
Salt | 4 teaspoons |
Black pepper | 4 teaspoons |
Chicken stock, reduced sodium | 2 quarts |
Makes 3 quarts:
- Sauté onion and garlic in butter in a stockpot for 5 minutes or until tender.
- Add fl our, salt and pepper; cook and stir for 3 minutes or until flour is lightly browned.
- Add chicken stock slowly, whisking until blended; cook and stir for 5 to 8 minutes or until sauce thickens.
- Hold warm for service.