Popcorn Chicken & Bacon Poutine Fries
with Mozzarella & Gravy
- Milk
- Gluten
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Score big with this ultimate mashup of crunchy popcorn chicken and salty bacon bits smothered in a rich, savoury gravy. We’ve swapped the traditional squeaky curds for melted mozzarella to ensure every forkful delivers that iconic, gooey cheese pull. It’s a heavy-hitting game day hero that’ll have the whole crowd cheering before the first whistle even blows.
Ingredients
1
Spring Onion
1 packet
Potato Fries
1
Grated Mozzarella
(Contains: Milk)
100 g
Bacon
1 sachet
All-American Spice Blend
330 g
Chicken Breast
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
Not included in your delivery
1 drizzle
olive oil
½ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Thinly slice spring onion (see ingredients).
• Place potato fries on a lined oven tray. Drizzle with olive oil and toss to coat.
Bake until tender, 20-25 minutes.
• In the last 5 minutes of cook time, remove from oven, sprinkle with shredded
mozzarella and bake until just melted, 1-2 minutes.
• Meanwhile, cut bacon into 1cm pieces.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook bacon until golden, 5-6 minutes. Transfer to a bowl and set aside.
• Cut chicken breast into 2cm chunks.
• Combine one-step coater and All-American spice blend and evenly spread on a
large plate. Press chicken into coater, turning to coat. Transfer to a plate.
• Return the pan to medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken, tossing occasionally, until browned and cooked through,
5-6 minutes. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it’s no longer pink inside.
• In a medium heatproof bowl, combine gravy granules and the boiling water
(see ingredients), whisking until smooth, 1 minute.
• Divide cheesy fries between plates. Top with popcorn chicken and bacon.
• Pour over gravy and garnish with spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Many enjoyed the overall combination, though several found the dish quite bland and felt the gravy lacked depth. One reviewer noted the dish was very salty, so seasoning is worth adjusting to taste.
- Ease of prep: Straightforward to put together, though a few found it took a little longer to cook than the recipe suggested.
- Suggestions: Cooking the chips a little longer helps them crisp up better, and adding extra cheese and more gravy granules can boost both richness and flavour. Some also suggested serving alongside a fresh salad or vegetables to round out the meal.
- Portions: Several reviewers felt the potato and gravy portions were on the small side, particularly for a family of four, and suggested ordering extra chips or doubling up.
