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Preheat your oven to 425°F (220°C) according to the package directions for the frozen french fries. Spread the french fries in a single layer on a large baking sheet.

While the fries are baking, prepare the chicken. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour lightly with salt and pepper.

Dredge each chicken cube first in the flour, shaking off excess, then dip in the egg, and finally coat thoroughly in the panko breadcrumbs. Place the breaded chicken on a clean plate.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Season lightly with salt immediately after frying.

Prepare the burger sauce: In a small bowl, whisk together 1/2 cup ketchup, 1/4 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon yellow mustard, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder until well combined. Transfer to a squeeze bottle if desired.

Prepare the creamy white sauce: In another small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Transfer to a squeeze bottle if desired.

Once the french fries are golden and crispy (about 15-20 minutes), remove them from the oven. Divide the hot fries among four serving bowls. Immediately lay 2 slices of processed cheese on top of the fries in each bowl. The residual heat from the fries will begin to melt the cheese.

Return the bowls with fries and cheese to the hot oven for 1-2 minutes, or microwave for 30-60 seconds, until the cheese is fully melted and gooey, forming a sauce over the fries.

Evenly distribute the fried chicken cubes over the melted cheese and fries in each bowl.

Add a generous layer of shredded iceberg lettuce on top of the chicken, followed by the halved cherry tomatoes.

Drizzle the pinkish-orange burger sauce generously over the entire bowl. Follow with a criss-cross pattern of the white creamy sauce.

Finish by sprinkling crispy fried onions generously over the top of each loaded fries bowl. Serve immediately and enjoy!


Preheat your oven to 425°F (220°C) according to the package directions for the frozen french fries. Spread the french fries in a single layer on a large baking sheet.

While the fries are baking, prepare the chicken. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour lightly with salt and pepper.

Dredge each chicken cube first in the flour, shaking off excess, then dip in the egg, and finally coat thoroughly in the panko breadcrumbs. Place the breaded chicken on a clean plate.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Season lightly with salt immediately after frying.

Prepare the burger sauce: In a small bowl, whisk together 1/2 cup ketchup, 1/4 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon yellow mustard, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder until well combined. Transfer to a squeeze bottle if desired.

Prepare the creamy white sauce: In another small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Transfer to a squeeze bottle if desired.

Once the french fries are golden and crispy (about 15-20 minutes), remove them from the oven. Divide the hot fries among four serving bowls. Immediately lay 2 slices of processed cheese on top of the fries in each bowl. The residual heat from the fries will begin to melt the cheese.

Return the bowls with fries and cheese to the hot oven for 1-2 minutes, or microwave for 30-60 seconds, until the cheese is fully melted and gooey, forming a sauce over the fries.

Evenly distribute the fried chicken cubes over the melted cheese and fries in each bowl.

Add a generous layer of shredded iceberg lettuce on top of the chicken, followed by the halved cherry tomatoes.

Drizzle the pinkish-orange burger sauce generously over the entire bowl. Follow with a criss-cross pattern of the white creamy sauce.

Finish by sprinkling crispy fried onions generously over the top of each loaded fries bowl. Serve immediately and enjoy!
