| Cooking Guidelines | For best results, cook when the fries are still frozen |
| Deep Fry | |
| Temperature | 175°C / 350°F |
| Time | 2 - 2 1/2 minutes |
Do not overcook.
Cooking directions based on 500g of product. For different quantities, adjust cooking time accordingly.
Ingredients
Ranch Dressing
- Mayonnaise – 1 cup
- Chives – 1/2 tsp
- McCain® SureCrisp™ 5/16” PXL Fries – 150 g
- Bacon – 4 slides
- Onion powder – 1 ¼ tsp
- Poached chicken breast - 200 g
- Olive oil - 50 ml · Vinegar - 20 ml
- Grated cheddar cheese - 60 g
- Sour cream - 1/2 cup
- Coriander - 1/2 tsp
- Garlic powder – 1 ¼ tsp
- Dried dill – 1/2 tsp
- Cayenne pepper - 1 tsp
- Ranch dressing - 70 ml
- Mozzarella cheese - 40 g
Preparation
For the ranch dressing:
- Mix all the ingredients in a bowl and chill.
Chicken bacon & ranch fries
- In an oven tray, roast the bacon slices at 200˚C for 8 minutes, reserve.
- Using a sauce pot, heat the ranch sauce till warm and add the chicken.
- Fry McCain® SureCrisp™ 5/16” PXL Fries for 2 minutes 30 seconds at 177˚C.
- Top the fries with the chicken and ranch sauce, grated cheddar, mozzarella and the bacon slices cut in pieces.
- Melt the fries in the oven or over a salamander for 2 minutes in high temperature, to allow the cheese to melt.
- Garnish with fresh chives and serve immediately.
