Garlic Parmesan Loaded Fries
Garlic Parmesan Loaded Fries
Ingredients
For the Crispy Fries
- 4 Russet potatoes, medium to large
- 4 cups vegetable oil, or olive oil, for frying, as needed
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
For the Fried Chicken Cutlets
- 3 boneless, skinless chicken breasts, large, cut into 1/2-inch thick cutlets
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups vegetable oil, or olive oil, for frying, as needed
For the Creamy Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the fries: Peel the Russet potatoes and cut them into 1/4-inch thick fries. Place the cut fries into a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps achieve crispier fries.
⏱️ 5 min
- 2
While the fries are soaking, prepare the chicken cutlets. Slice the chicken breasts horizontally to create 1/2-inch thick cutlets. Set up a dredging station with three shallow bowls. In the first bowl, combine all-purpose flour, 1 teaspoon salt, paprika, 1/2 teaspoon garlic powder, and onion powder. In the second bowl, whisk the large egg. In the third bowl, place the breadcrumbs.
⏱️ 15 min
- 3
Dredge each chicken cutlet: first coat thoroughly in the seasoned flour, shaking off any excess. Then dip into the beaten egg, allowing any extra to drip off. Finally, press firmly into the breadcrumbs, ensuring the cutlet is fully coated on all sides.
⏱️ 10 min
- 4
Prepare the garlic aioli: In a small bowl, combine mayonnaise, 2 cloves minced fresh garlic, lemon juice, 1/4 teaspoon garlic powder, and black pepper. Mix thoroughly until smooth and well combined. Set aside.
⏱️ 5 min
- 5
Begin frying the chicken: Heat 2 cups of vegetable or olive oil in a large skillet or Dutch oven over medium-high heat to 350°F. Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken to a wire rack set over a paper towel-lined baking sheet to drain.
⏱️ 10 min•🌡️ 350
- 6
Drain the potatoes from the cold water and pat them thoroughly dry with paper towels. This is crucial for crispy fries.
⏱️ 5 min
- 7
First fry the potatoes: Heat 4 cups of vegetable or olive oil in a large Dutch oven or deep fryer to 325°F. Fry the potatoes in batches for 5-7 minutes, or until they are soft and slightly pale. Do not brown them. Remove the fries to a wire rack set over a paper towel-lined baking sheet to drain. Let them rest for at least 10 minutes.
⏱️ 15 min•🌡️ 325
- 8
Second fry the potatoes: Increase the oil temperature to 375°F. Fry the potatoes again in batches for 3-5 minutes, or until they are golden brown and crispy. Remove to a clean wire rack set over a paper towel-lined baking sheet.
⏱️ 10 min•🌡️ 375
- 9
Prepare the garlic Parmesan butter for fries: In a large bowl, add the freshly fried crispy fries. Pour the melted unsalted butter over the fries. Add 4 cloves minced fresh garlic and 1 teaspoon salt. Grate 1/2 cup Parmesan cheese directly over the fries. Add the chopped fresh parsley. Toss all ingredients together until the fries are evenly coated.
⏱️ 5 min
- 10
Assemble the loaded fries: Slice the fried chicken cutlets into bite-sized pieces. Spread the garlic Parmesan fries onto a large serving platter or parchment-lined baking sheet. Evenly distribute the sliced crispy chicken pieces over the fries. Drizzle generously with the prepared garlic aioli.
⏱️ 5 min
- 11
Garnish with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately with an extra side of garlic aioli for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Loaded Fries
For the Crispy Fries
- 4 Russet potatoes, medium to large
- 4 cups vegetable oil, or olive oil, for frying, as needed
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
For the Fried Chicken Cutlets
- 3 boneless, skinless chicken breasts, large, cut into 1/2-inch thick cutlets
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups vegetable oil, or olive oil, for frying, as needed
For the Creamy Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the fries: Peel the Russet potatoes and cut them into 1/4-inch thick fries. Place the cut fries into a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps achieve crispier fries.
⏱️ 5 min - 2
While the fries are soaking, prepare the chicken cutlets. Slice the chicken breasts horizontally to create 1/2-inch thick cutlets. Set up a dredging station with three shallow bowls. In the first bowl, combine all-purpose flour, 1 teaspoon salt, paprika, 1/2 teaspoon garlic powder, and onion powder. In the second bowl, whisk the large egg. In the third bowl, place the breadcrumbs.
⏱️ 15 min - 3
Dredge each chicken cutlet: first coat thoroughly in the seasoned flour, shaking off any excess. Then dip into the beaten egg, allowing any extra to drip off. Finally, press firmly into the breadcrumbs, ensuring the cutlet is fully coated on all sides.
⏱️ 10 min - 4
Prepare the garlic aioli: In a small bowl, combine mayonnaise, 2 cloves minced fresh garlic, lemon juice, 1/4 teaspoon garlic powder, and black pepper. Mix thoroughly until smooth and well combined. Set aside.
⏱️ 5 min - 5
Begin frying the chicken: Heat 2 cups of vegetable or olive oil in a large skillet or Dutch oven over medium-high heat to 350°F. Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken to a wire rack set over a paper towel-lined baking sheet to drain.
⏱️ 10 min•🌡️ 350 - 6
Drain the potatoes from the cold water and pat them thoroughly dry with paper towels. This is crucial for crispy fries.
⏱️ 5 min - 7
First fry the potatoes: Heat 4 cups of vegetable or olive oil in a large Dutch oven or deep fryer to 325°F. Fry the potatoes in batches for 5-7 minutes, or until they are soft and slightly pale. Do not brown them. Remove the fries to a wire rack set over a paper towel-lined baking sheet to drain. Let them rest for at least 10 minutes.
⏱️ 15 min•🌡️ 325 - 8
Second fry the potatoes: Increase the oil temperature to 375°F. Fry the potatoes again in batches for 3-5 minutes, or until they are golden brown and crispy. Remove to a clean wire rack set over a paper towel-lined baking sheet.
⏱️ 10 min•🌡️ 375 - 9
Prepare the garlic Parmesan butter for fries: In a large bowl, add the freshly fried crispy fries. Pour the melted unsalted butter over the fries. Add 4 cloves minced fresh garlic and 1 teaspoon salt. Grate 1/2 cup Parmesan cheese directly over the fries. Add the chopped fresh parsley. Toss all ingredients together until the fries are evenly coated.
⏱️ 5 min - 10
Assemble the loaded fries: Slice the fried chicken cutlets into bite-sized pieces. Spread the garlic Parmesan fries onto a large serving platter or parchment-lined baking sheet. Evenly distribute the sliced crispy chicken pieces over the fries. Drizzle generously with the prepared garlic aioli.
⏱️ 5 min - 11
Garnish with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately with an extra side of garlic aioli for dipping.
⏱️ 5 min