Prep time: 20 minutesCooking time: 30 minutesServings: 4Calories: About 780 per serving
Ingredients
For the fries
🥔 3 large russet potatoes, sliced into fries
💧 Cold water, for soaking
🛢️ 4 cups neutral oil, for frying
🧂 ¾ teaspoon salt
For the chicken nuggets
- 🍗 1 ¼ pounds boneless, skinless chicken breast, cut into chunks
- 🧂 1 teaspoon salt
- 🌶️ ½ teaspoon black pepper
- 🌶️ 1 teaspoon paprika
- 🧄 1 teaspoon garlic powder
- 🌾 ¾ cup all-purpose flour
- 🥚 2 large eggs, beaten
- 🍞 1 ½ cups panko breadcrumbs
- 🧀 ¼ cup finely grated Parmesan, optional
- 🛢️ Neutral oil, for frying
For the cheesy topping
- 🧈 2 tablespoons butter
- 🌾 2 tablespoons all-purpose flour
- 🥛 1 cup whole milk
- 🧀 1 ½ cups shredded cheddar cheese
- 🌶️ ¼ teaspoon paprika
- 🧂 Salt, to taste
- 🍅 ¼ cup ketchup
- 🌶️ ½ teaspoon chili flakes
- 🌶️ Black pepper, to taste
Instructions
Prep the potatoes. Soak the fries in cold water for 20 minutes to remove excess starch. Drain and pat them completely dry.
Cook the fries once. Fry the potatoes at 325°F / 165°C for 5–6 minutes, just until softened. Remove them from the oil and let them rest for 10 minutes.
Flavor the chicken. Dry the chicken pieces and season with salt, pepper, paprika, and garlic powder. Toss well so every piece is evenly coated.
Add the coating. Dredge the chicken in flour, dip it into egg, and coat it in panko breadcrumbs mixed with Parmesan. Press the crumbs on firmly for a rough, crunchy crust.
Fry the nuggets. Cook the chicken in 350°F / 175°C oil for 4–5 minutes per batch, until crisp and golden. Check that the inside reaches 165°F / 74°C.
Second-fry the potatoes. Increase the oil to 375°F / 190°C and fry the potatoes again for 3–5 minutes. Drain and salt them while hot.
Prepare the cheddar sauce. Whisk butter and flour together in a saucepan for 1 minute, then slowly add milk. Cook until thick, stir in cheddar and paprika