Empty My Fridge
Chicken Parmesan Loaded Fries
Ingredients
- Chicken breast · boneless skinless2 lb
- Garlic · minced6
- Lemon
- Oregano · dried1 tbsp
- Smoked paprika1 tbsp
- Salt1 tsp
- Black pepper1 tsp
- Chili flake · dried flakes½ tsp
- Olive oil⅓ cups
- 2-pound package frozen straight-cut fries1
- Vegetable oil6 cups
- Butter · melted5 tbsp
- Parmesan cheese · grated¾ cups
- Basil · chopped4 tbsp
- Marinara sauce1 cup
- Mozzarella cheese · shredded½ cups
Instructions
- Put the chicken in a bowl with the garlic, lemon zest, oregano, paprika, salt, black pepper, pepper flakes and ⅓ cup olive oil. Mix well and refrigerate for at least 30 minutes, or up to overnight.
- Heat the remaining 2 tablespoons olive oil in a grill pan over medium-high heat. Cook the chicken 4 to 5 minutes per side, until cooked through and it reaches 165°F internally. Set aside.
- Heat the vegetable oil in a deep fryer or heavy pot to 350°F (180°C). Fry the frozen fries in 2 batches until golden and crispy, about 8 minutes per batch. Drain on paper towels.
- In a large bowl, mix the melted butter, garlic, ¼ cup Parmesan and basil. Add the hot fries and toss until well coated.
- Preheat the oven to broil, with the rack 3 to 6 inches from the element. Cut the chicken into small cubes.
- Spread the fries in a cast-iron skillet or broiler-safe baking sheet. Make two layers of warm marinara, diced chicken, mozzarella and ½ cup Parmesan.
- Broil 2 to 3 minutes, until the cheese is bubbly and melted. Sprinkle with basil and serve immediately.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicCheeseLemonParmesan cheeseChicken breastMozzarella cheeseMarinara sauceFrench fries
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