Chicken with a Thousand Fries Recipe
Chicken with a Thousand Fries is a buttery, pan-seared chicken dish served over crispy shoestring fries and topped with caramelized lemon. It’s quick, comforting, and full of bold flavor—perfect for a fun and satisfying dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 large russet potatoes, julienned into shoestring fries
- ½ cup plain breadcrumbs
- 2 tbsp fine cornmeal or polenta
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp unsalted butter
- 1 lemon, thinly sliced
- Vegetable oil for frying
- Cold water and ice (for soaking potatoes)
Instructions
- Prepare the Potatoes: Peel and julienne the russet potatoes into shoestring strips. Soak in cold or ice water for 20–30 minutes to remove excess starch. This step is key for crispy fries.
- Dry and Fry the Potatoes: Drain and pat the potatoes dry with a clean towel. Heat oil in a deep skillet or fryer and cook the fries in small batches until golden and crispy. Set aside on paper towels.
- Prepare the Chicken: Pound the chicken breasts to ¼ inch thickness using a meat mallet. This ensures even cooking and keeps the meat tender.
- Bread the Chicken: In a shallow dish, combine breadcrumbs, cornmeal, garlic powder, paprika, salt, and pepper. Dredge each chicken cutlet in the mix until fully coated.
- Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Cook the chicken cutlets for 3–4 minutes per side or until golden and fully cooked. Remove and keep warm.
- Caramelize the Lemon: In the same skillet, add the remaining butter and lemon slices. Cook until lightly golden, about 2 minutes per side.
- Assemble and Serve: Place a large portion of fries on each plate. Top with a chicken cutlet and a few caramelized lemon slices. Spoon some of the lemon-butter pan sauce over the top. Serve immediately.
Notes
For the crispiest texture, make sure the fries are thoroughly dried before frying. You can also use a mandoline slicer to get evenly cut potatoes. If you prefer, air-fry the fries to lighten up the dish without sacrificing crunch.