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Blue Plate Special Diner Fries

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

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Cuisine: American
Prep Method: Baked


AppetizerMain Dish

Prep Time

30 Mins

Cook Time

20 Mins


Serves 12


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



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


  • 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


  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!


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