Skip navigation

BBQ Chicken & Idaho Potato Frites

From: Food service manager Jackie Grantham, Oak Grove Island Golf and Country Club, Brunswick, GA. Yield: 4 servings.

3 large Idaho® potatoes (football-sized), washed and cut into thin strips as needed, oil and fryer

Barbecue Chicken Sauce:
1 roasted chicken breast, shredded
2 cups quality ketchup
1⁄2 cup apple cider vinegar
1⁄2 cup light brown sugar
1⁄4 cup Worcestershire sauce
2 Tbsp. Liquid Smoke
2 Tbsp. quality prepared mustard
2 tsp. ground black pepper
1 tsp. ground cayenne pepper
1 tsp. granulated garlic
1- 1 1⁄2 cups mozzarella cheese, shredded

Caramelized Red Onions:
1 large red onion, sliced thin
2 Tbsp. butter
2 Tbsp. quality olive oil
2 Tbsp. white wine

Garnish Options:
1 Tbsp. fresh or dried parsley or fresh chopped cilantro
2 Tbsp. fresh chopped tomato
2 Tbsp. roasted corn

Heat oil to 325°F for the first fry. Fry Idaho® potatoes for 2-3 minutes and drain on paper towels; set aside to cool.

For BBQ chicken sauce: Start the sauce in a medium sauce pot over low heat (let simmer to develop flavors).

For caramelized red onions: Place  onions in a sauté pan over medium heat with butter and oil and sauté about 20 minutes to develop rich brown color. Add the wine and deglaze, stirring pan bits, and cook an additional 15-20 minutes or until dry.

When ready to serve: Raise oil temperature to 375°F and refry the Idaho® potatoes until golden brown. Drain on paper towels again. Place potatoes on service plate. Ladle with BBQ chicken sauce on top, then caramelized onions, and finally the cheese. Place under a salamander or in a broiler for about 2 minutes to melt and start to brown the cheese (keep an eye on this step). Sprinkle with parsley or cilantro and serve.


Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.