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!
