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Place the 300 g chicken thighs in a bowl. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon chilli powder, salt to taste, 1/2 teaspoon mixed herbs, and 2 tablespoons oil. Mix the chicken with all spices and oil until evenly coated. Marinate for at least 30 minutes, or longer if time permits.

While the chicken is marinating, prepare the mayonnaise mixture for drizzling. In a small bowl, mix 2 tablespoons mayonnaise and 1 tablespoon chilli garlic sauce together until well combined. Set aside.

Add a small amount of oil to a pan and heat over medium-high heat. Place the marinated chicken thighs in the hot pan. Pan-fry or grill the chicken until fully cooked through and browned on both sides, about 6-8 minutes per side, depending on thickness. Remove the cooked chicken from the pan and set aside. Do not clean the pan; reserve the leftover spices and browned bits in the pan for the sauce.

Once the chicken is cool enough to handle, slice or chop it into bite-sized pieces.

In the same pan used for the chicken (with the reserved spices), melt 1 tablespoon butter over medium heat. Add the 3 chopped garlic cloves and 1/2 chopped onion to the melted butter. Sauté until soft and translucent, about 3-5 minutes.

Add 1 cup cream to the pan. Stir in 1/2 cup hard cheese and the reserved leftover chicken spices/browned bits from the pan. Cook, stirring with a spatula, until the sauce is smooth and creamy. Keep warm over low heat.

Prepare the frozen fries according to package instructions. Deep fry until golden and crispy, or air fry as preferred.

To assemble, place the cooked fries on a serving plate. Add the cooked, sliced chicken on top of the fries.

Pour the Alfredo sauce generously over the chicken and fries. Drizzle the mixed mayonnaise and chilli garlic sauce mixture over the dish.

Drizzle hot sauce over the dish to your preference. Top with shredded hard cheese and a sprinkle of fresh parsley for garnish.

Serve hot and enjoy your creamy Alfredo loaded fries!


Place the 300 g chicken thighs in a bowl. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon chilli powder, salt to taste, 1/2 teaspoon mixed herbs, and 2 tablespoons oil. Mix the chicken with all spices and oil until evenly coated. Marinate for at least 30 minutes, or longer if time permits.

While the chicken is marinating, prepare the mayonnaise mixture for drizzling. In a small bowl, mix 2 tablespoons mayonnaise and 1 tablespoon chilli garlic sauce together until well combined. Set aside.

Add a small amount of oil to a pan and heat over medium-high heat. Place the marinated chicken thighs in the hot pan. Pan-fry or grill the chicken until fully cooked through and browned on both sides, about 6-8 minutes per side, depending on thickness. Remove the cooked chicken from the pan and set aside. Do not clean the pan; reserve the leftover spices and browned bits in the pan for the sauce.

Once the chicken is cool enough to handle, slice or chop it into bite-sized pieces.

In the same pan used for the chicken (with the reserved spices), melt 1 tablespoon butter over medium heat. Add the 3 chopped garlic cloves and 1/2 chopped onion to the melted butter. Sauté until soft and translucent, about 3-5 minutes.

Add 1 cup cream to the pan. Stir in 1/2 cup hard cheese and the reserved leftover chicken spices/browned bits from the pan. Cook, stirring with a spatula, until the sauce is smooth and creamy. Keep warm over low heat.

Prepare the frozen fries according to package instructions. Deep fry until golden and crispy, or air fry as preferred.

To assemble, place the cooked fries on a serving plate. Add the cooked, sliced chicken on top of the fries.

Pour the Alfredo sauce generously over the chicken and fries. Drizzle the mixed mayonnaise and chilli garlic sauce mixture over the dish.

Drizzle hot sauce over the dish to your preference. Top with shredded hard cheese and a sprinkle of fresh parsley for garnish.

Serve hot and enjoy your creamy Alfredo loaded fries!
