× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Blue Plate Special Diner Fries

Share this

Print Recipe
Cuisine: American
Prep Method: Baked

Dish

AppetizerMain Dish

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 12

Description

Crispy shoestring fries topped with melted cheese, crispy chicken strips, and peppercorn gravy.

Ingredients

+

Breaded Chicken Tenderloins

  • 3 lbs. (1.4kg) Chicken Tenderloins (Chicken Breast can be subbed)
  • 1-1/2 tablespoons (18g) Sea Salt
  • 1 teaspoon (2g) Paprika
  • 1 teaspoon (2g) Garlic Powder
  • 1 teaspoon (2g) Onion Powder
  • 1 cup (240g) All Purpose Flour
  • 2 each (32g) Large Eggs, beaten
  • ¼ cup (60ml) Buttermilk
  • As Needed Vegetable Oil for frying
+

Peppercorn Gravy

  • 2 tablespoons (30g) Unsalted Butter
  • 3 tablespoons (45g) All Purpose Flour
  • ¾ cups (180ml) Half and Half
  • ¾ cups (180ml) Chicken Stock
  • 2 teaspoons (8g) Sea Salt
  • 1 tablespoon (12g) Coarsely Ground Black Pepper
+

Fries

  • 4.5lbs (2 kg) Shoestring Frozen Fries
  • As Needed Vegetable Oil for frying
  • 1 tablespoon (4g) Sea Salt
+

To Plate

  • 8 ounces (240g) Shredded Colby Jack Cheese
  • ¼ cup (5g) Chopped Parsley

Preparation

  1. To prepare the chicken strips, clean the tenderloins of any sinew, fat, and impurities. In a small bowl combine the salt, paprika, garlic powder, and onion powder. Season the chicken all over with the spice mixture. Place the flour into a bowl, in a second bowl combine the eggs and buttermilk until well combined. Dredge the chicken into the flour, shake off the excess, and dip into the buttermilk mixture, and lastly back into the flour. Shake the chicken strips off and fry the chicken in 325 °F (163 °C) oil for 7-9 minutes or until the chicken reaches an internal temperature of 165 °F (74 °C).  Keep while the rest of the dish is prepared.
  2. To make the gravy, in a medium saucepan heat the butter over medium heat. Once the butter is melted, whisk in the flour and cook while constantly stirring for 2-3 minutes. Whisk in the half and half slowly until a thickened sauce begins to form, then add the chicken stock and whisk. Bring the sauce to a boil then reduce the heat to a simmer. Season the gravy with salt and pepper. Keep warm until ready to use.
  3. To fry the fries, fry the fries in oil that has been preheated to 375 °F (190 °C) for 4-6 minutes or until golden and crisp. Drain the fries and transfer to a bowl, season the fries with sea salt.
  4. To assemble the dish, arrange the fries on a platter and top with the shredded cheese, place the dish under a broiler for 30 seconds to a minute, just until the cheese is melted. Remove from the broiler/oven and top with the crispy chicken strips, followed by the gravy and a sprinkling of the chopped parsley. Enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

520

Fat

22g

Sodium

2130mg

Cholesterol

125g

Vitamin C

1.95mg

Carbohydrates

46g

Fiber

1g

Protein

38g

Potassium

111mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up