Chicken With A Thousand Fries
Try Chicken with a Thousand Fries, a delightful dish of pan-fried chicken cutlets served atop a generous pile of crispy fries!
Servings: 4 people
Calories: 674kcal
Ingredients
Shoestring Fries
- 4 large Russet potatoes, peeled and cut into thin shoestrings
- vegetable oil, for frying
- kosher salt, to taste
Chicken
- 2 boneless skinless chicken breasts, pounded to ¼-inch thickness
- ½ cup (54 g) plain breadcrumbs
- ¼ cup (42 g) polenta, or fine cornmeal
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup (1 stick / 57 g) unsalted butter, divided
- 1 medium lemon, sliced into thin rounds, divided
- parsley, chopped for garnish
Instructions
Shoestring Fries
- Soak the shoestring potatoes in cold water for 20-30 minutes. Drain the water and pat them dry with paper towels.
- Fill a large pot or Dutch oven with 2-3 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F, checking the temperature with a thermometer. (See Notes for Air Fryer Instructions.*)
- Working in batches, fry the shoestring potatoes for 2–3 minutes, or until golden and crispy. Transfer to a paper towel-lined plate and immediately season with kosher salt. Before frying each batch, check that the oil temperature is at 350°F. (Tip: Keep fries warm in a low oven, around 200°F, while you cook the rest.)
Chicken
- In a large shallow bowl (or using a sheet pan), combine the breadcrumbs, polenta, garlic powder, paprika, salt, and pepper.
- Coat each piece in the breadcrumb mixture, pressing gently to help it stick.
- In a large nonstick or cast-iron skillet, melt 2 tablespoons of butter over medium heat. Add one breaded chicken breast and cook for 2–3 minutes per side or until golden and cooked through to an internal temperature of 165°F.
- In the last minute of cooking, add half the lemon slices and another 2 tablespoons of butter to the skillet. Let the butter brown slightly and the lemons caramelize.
- Pile half of the fries onto a serving plate. Top with the cooked chicken. Spoon over some of the browned butter and caramelized lemon slices.
- Repeat the cooking process with the second chicken breast, using the remaining butter and lemon slices. Serve with the rest of the fries.
- Serve immediately, garnished with chopped parsley and extra lemon wedges if desired.
Notes
*How to Make Shoestring Fries in an Air Fryer
- Soak the julienned potatoes in cold water for 20–30 minutes, then drain and pat them dry.
- Toss the dried potato strips with a light coating of vegetable oil to help them crisp up.
- Preheat your air fryer to 400°F.
- Place the potato strips in a single layer in the air fryer basket. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry for about 15 minutes, shaking or flipping the fries halfway through cooking for even crispiness.
- When fries are golden and crispy, remove them and season immediately with kosher salt.
- Serve hot with your chicken paillard.
Nutrition
Serving: 1portion | Calories: 674kcal