Designed for professional chefs, check out this Messy Fries with Fried Chicken Poppers recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder, Knorr Demi Glace Sauce and Hellmann’s Classic Mayonnaise.
Ingredients
Chicken Poppers:
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Chicken thigh fillet 1.0 kg
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White pepper, crushed 5.0 g
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All purpose flour 250.0 g
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Cornstarch 100.0 g
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Oil, for deep frying
Pepper Gravy Sauce:
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Unsalted butter 50.0 g
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Black peppercorn, crushed 10.0 g
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Water 900.0 ml
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Cream (optional)
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Cream (optional) 100.0 ml
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Fresh herbs (choice of marjoram, thyme, parsley), finely chopped 5.0 g
To Assemble:
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French fries or potato wedges, deep-fried (250g per portion) 2.5 kg
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Fried chicken poppers (100g per portion)
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Cheese (choice of mozzarella, cheese curds, Monterey Jack) 500.0 g
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Sauerkraut 500.0 g
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Baby red radish, sliced thinly 250.0 g
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Cucumbers, thinly sliced 250.0 g
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Gravy 1.0 l
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Chili powder
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Parsley, freshly chopped 50.0 g
Preparation
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Chicken Poppers:
- Dice the chicken thigh fillet into large pieces.
- Season chicken with Knorr Chicken Stock Powder and pepper. Let it stand for at least 20 minutes.
- Heat oil to 350℉.
- Combine the flour and cornstarch. You may season this with your desired herbs or spice mix.
- Dredge the chicken in the flour mixture.
- Deep-fry the chicken until crispy and golden brown.
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Pepper Gravy Sauce:
- Heat butter in a sauce pot.
- Add the pepper and cook until fragrant.
- Add the diluted Knorr Demi Glace Sauce. Bring to a simmer.
- Add the cream. Whisk well to combine. Taste and adjust seasoning.
- Add the freshly chopped herbs.
- Keep warm until ready to serve.
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To Assemble:
- To make one portion, place 250g of cooked fries in a serving container.
- Layer with fried chicken poppers, followed by the cheese.
- Drizzle with 30-50ml gravy.
- Layer with desired toppings – sauerkraut, sliced radish and cucumber.
- Drizzle with Hellmann's Classic Mayonnaise.
- Sprinkle chili powder and freshly chopped parsley.
