Ultimate Loaded Fries with Crispy Chicken, Smashed Beef Patty, Cheese Sauce & Chipotle Garlic Chili Mayo

Ingredients

• 1 tsp Smoked Paprika (for seasoning mix)
• 1 tsp Mushroom Powder (optional, for umami depth)
• 1 tsp Garlic Powder (for seasoning mix)
• 1 tsp Coriander Seeds (coarsely ground, for aroma)
• 0.25 tsp Cayenne Pepper (adds heat)
• 0.5 tsp MSG (optional flavor enhancer)
• 0.5 tsp Freshly Cracked Black Pepper (for seasoning mix)
• 1 tsp Truffle Salt (or sea salt if unavailable)
• 0.5 medium Red Onion (roughly chopped)
• 0.5 medium Red Bell Pepper (roughly chopped)
• 1 tbsp Preserved Lemon (chopped, adds tang)
• 1 whole Jalapeño (optional, roughly chopped)
• 2 pieces Chicken Breast (about 500 g total, trimmed of excess fat)
• 1 cup All-Purpose Flour (for dredging chicken)
• 2 cups Vegetable Oil (for deep‑frying, neutral flavor)
• 0.5 cup Mayonnaise (base for chipotle garlic chili mayo)
• 1 tbsp Red Chili Paste (spicy depth)
• 1 tbsp Chipotle Paste (smoky flavor)
• 1 tsp Chipotle Oil (optional, for extra smoke)
• 1 tsp Garlic Paste (fresh garlic flavor)
• 1 tsp Honey (balances heat, can use sugar)
• 1 tbsp Pickle Juice (from jalapeños) (adds tang and acidity)
• 1 cup Evaporated Milk (base for cheese sauce)
• 4 slices American Cheese Slices (melts smoothly)
• 0.5 cup Mature Cheddar Cheese (shredded, optional for extra flavor)
• 1 tbsp Butter (optional richness in cheese sauce)
• 200 g Ground Beef (for smashed patty)
• 4 medium Potatoes (skin‑on) (cut into fries)
• 0.25 cup Crispy Fried Onions (for garnish)
• 2 tbsp Fresh Cilantro Leaves (garnish)
• 2 stalks Spring Onion Greens (garnish)
• 4 pieces Lemon Wedges (serve on side)
• to taste Salt (general seasoning)

Instructions

1. Make the All‑Purpose Seasoning

   Combine smoked paprika, mushroom powder (if using), garlic powder, coarsely ground coriander seeds, cayenne pepper, MSG, black pepper, and truffle salt in a small bowl. Stir well and set aside.

   Time: PT5M

2. Prep the Vegetables

   Roughly chop half a red onion, half a red bell pepper, the preserved lemon, and the jalapeño (if using). Set aside in a separate bowl.

   Time: PT5M

3. Trim and Slice the Chicken

   Remove excess fat from the chicken breasts. Slice each breast into 2‑3 pieces of roughly equal size. Season both sides generously with about half of the seasoning mix.

   Time: PT10M

4. Dredge the Chicken

   Place the flour in a shallow dish. Dip each chicken piece into the flour, then briefly into cold tap water (just enough to wet the flour), and back into the flour. For extra crispness, repeat the wet‑dry‑wet‑dry cycle once more.

   Time: PT5M

5. Prepare Chipotle Garlic Chili Mayo

   In a blender combine mayonnaise, red chili paste, chipotle paste, chipotle oil, garlic paste, smoked paprika, black pepper, a pinch of salt, honey (or sugar), and pickle juice. Blend until smooth and emulsified.

   Time: PT5M

6. Make the Cheese Sauce

   Heat a medium saucepan over medium heat, add a splash of oil or butter, then pour in evaporated milk. Bring to a gentle simmer, then add American cheese slices, shredded cheddar (if using), and a pinch of salt and pickle juice. Stir constantly until fully melted and smooth. Remove from heat; the sauce will thicken as it cools.

   Time: PT5M

   Temperature: Medium heat

7. Cook the Smashed Beef Patty

   Heat the iron skillet over medium‑high heat and add a thin layer of oil. Place the ground beef patty in the pan, press down firmly with a spatula to smash it thin. Sprinkle a little of the seasoning mix on top. Cook for about 2 minutes, flip, then add the chopped onion, bell pepper, jalapeño, and preserved lemon. Sauté for another minute, then remove from pan and coarsely chop.

   Time: PT5M

   Temperature: Medium‑high heat

8. Fry the Chicken

   Heat vegetable oil in the deep‑frying pan to 160 °C (320 °F). Carefully lower the coated chicken pieces into the oil. Fry for 6‑7 minutes, or until the internal temperature reaches 75 °C (165 °F) and the coating is golden and crisp. Remove with tongs and drain on a wire rack.

   Time: PT7M

   Temperature: 160°C

9. Fry the Fries

   If using fresh potatoes, soak cut fries in cold water for 10 minutes, then pat dry. Heat oil to 180 °C (350 °F). Fry the potatoes in batches until golden and crispy, about 8‑10 minutes total. Remove, drain, and immediately toss with salt and a pinch of the seasoning mix.

   Time: PT10M

   Temperature: 180°C

10. Assemble the Loaded Fries

    In a large serving bowl, layer the hot fries. Drizzle a generous amount of chipotle garlic chili mayo over the fries. Add the chopped smashed beef patty mixture, then pour over the cheese sauce. Top with the fried chicken pieces, another drizzle of mayo, extra cheese sauce, crispy fried onions, fresh cilantro, and spring onion greens. Serve with lemon wedges on the side.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g