“Gaining rock-star status from street food, these casual-yetbold dishes include such items as hot dogs, tacos and loaded fries. These fl avor-loadedand-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.

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

 

 

To make one serving:

1. Fry 6-ounces French fries in deep fryer at 350°F for 4 minutes or until golden brown.
2. 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.
3. 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:

1. Sauté onion and garlic in butter in a stockpot for 5 minutes or until tender.
2. Add fl our, salt and pepper; cook and stir for 3 minutes or until flour is lightly browned.
3. Add chicken stock slowly, whisking until blended; cook and stir for 5 to 8 minutes or until sauce thickens.
4. Hold warm for service.