Hot Louisiana Chicken Tenders & Truffle Parmesan Fries

Preparation

1. Cut the russets into French fries and place in water to rinse. Bring separate boiling water up to a boil. Add fries to the boiling water and boil for 5 minutes. Remove and place on a grate over a hotel pan to drain. Refrigerate for 15 minutes. Bring fryer oil up to 300°F (149°C) and fry chilled russets for 3-4 minutes and drain well over grate on hotel pan. Let cool to room temperature and fry again at 360°F (182°C) for 2-3 minutes or until crispy brown. Dress the cooked fries with the Custom Culinary® Parmesan Truffle Flavour Glaze. 
2. Add the chicken tenders into the Custom Culinary® Seasoned Flour and dust off remaining flour. Add to the buttermilk and drain well. Add back into the seasoned flour and place into the fryer and cook for 3-4 minutes or until internal temperature of 165°F (74°C). Dress with Custom Culinary® Hot Louisiana Flavour Glaze.
3. Place the sliced jalapeños into the buttermilk and then into the Custom Culinary® Seasoned Flour. Fry at 360°F (182°C) for 1 minute or until light golden brown. 
4. Dress the glazed chicken tenders with jalapeños, feta cheese and scallions. 

Chef Tips

• Add Parmesan Cheese to your fries for a boost in cheesy goodness.​

• Add the Custom Culinary^® Parmesan Truffle Flavour Glaze to a mayonnaise for a dipping sauce for the chicken and fries.​​