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Restaurants›Cinemark Legacy and XD›Garlic Parmesan Fries Recipe

Garlic Parmesan Fries Recipe

Name: Cinemark Legacy and XDs GARLIC PARMESAN FRIES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb frozen shoestring or thin-cut fries; 0.5 cups vegetable oil for frying (or high-heat oil for oven-baking); 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 cups cheddar-jack cheese, shredded; 0.25 cups shredded Parmesan cheese (finely grated); 3 tbs unsalted butter; 3 cloves garlic, minced (about 3 medium cloves); 2 tbs fresh parsley, finely chopped; 1 tbs fresh chives, finely chopped (optional); 0.5 tsp dried oregano; 0.5 tsp lemon zest; 0.25 tsp red pepper flakes (optional); 8 oz chicken tenders or boneless chicken breast strips; 0.5 cups buttermilk; 0.5 cups all-purpose flour; 1 tbs cornstarch; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs neutral oil for pan-frying; 0.25 cups mayonnaise; 0.25 cups Greek yogurt (or sour cream); 0.25 cups grated Parmesan cheese; 2 cloves garlic, very finely minced or paste; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 2 tbs buttermilk (for thinning ranch)

Inspired by Cinemark Legacy and XD

Time45m

Serves2

Garlic-herb tossed fries, cheddar jack cheese, diced homestyle tenders, buttermilk ranch, garlic Parmesan sauce, shredded Parmesan cheese.

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Ingredients

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Fries & Assembly

1 lb frozen shoestring or thin-cut fries

1/2 cups vegetable oil for frying (or high-heat oil for oven-baking)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 cups cheddar-jack cheese, shredded

1/4 cups shredded Parmesan cheese (finely grated)

Garlic-Herb Toss

3 tbs Unsalted butter

3 cloves garlic, minced (about 3 medium cloves)

2 tbs fresh parsley, finely chopped

1 tbs fresh chives, finely chopped (optional)

1/2 tsp Dried oregano

1/2 tsp Lemon zest

1/4 tsp red pepper flakes (optional)

Homestyle Tenders

8 oz chicken tenders or boneless chicken breast strips

1/2 cups Buttermilk

1/2 cups 00 bread flour

1 tbs Cornstarch

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs neutral oil for pan-frying

Garlic-Parmesan Sauce & Ranch

1/4 cups Mayonnaise

1/4 cups Greek yogurt (or sour cream)

1/4 cups Grated Parmesan cheese

2 cloves garlic, very finely minced or paste

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

2 tbs buttermilk (for thinning ranch)

1/2 tsp dried dill (for ranch)

1/4 tsp salt (for sauce/ranch)

1/8 tsp black pepper (for sauce/ranch)

Method

Fries & Assembly

Cook fries

Cook the fries according to package or preferred method. For deep frying: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until golden and crisp. For oven/bake: spread fries in a single layer on a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 18–25 minutes, turning once, until crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper.

Toss with garlic-herb butter

While fries are hot, place them in a large bowl. Pour the garlic-herb butter (see Garlic-Herb Toss directions) over the fries and toss gently until evenly coated so the herbs and garlic adhere to the fries.

Assemble loaded fries

Arrange the tossed fries on a serving platter or baking sheet. Scatter the shredded cheddar-jack evenly over the hot fries so it begins to melt. Top with diced homestyle tenders (see Homestyle Tenders directions). Drizzle the garlic-Parmesan sauce and buttermilk ranch (see Sauce section) over the top or serve on the side for dipping. Finish by sprinkling 1/4 cup shredded Parmesan and a pinch of chopped parsley or chives.

Garlic-Herb Toss

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 3 minced garlic cloves and cook gently 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbs chopped parsley, 1 tbs chopped chives (if using), 1/2 tsp dried oregano, 1/2 tsp lemon zest, and 1/4 tsp red pepper flakes (optional). Taste and adjust salt if desired.

Homestyle Tenders

Marinate chicken

Slice chicken into 1/2–3/4-inch bite-sized cubes if not using pre-cut tenders. Place chicken pieces in a bowl and pour 1/2 cup buttermilk over them. Let sit 10–15 minutes (or up to 1 hour refrigerated) to tenderize and help coating adhere.

Breading

In a shallow bowl combine 1/2 cup all-purpose flour, 1 tbs cornstarch, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Remove chicken from buttermilk, letting excess drip off, and toss to coat thoroughly in the flour mixture. Shake off excess.

Cook tenders

Heat 2 tbs neutral oil in a large skillet over medium-high heat. Add breaded chicken in a single layer (work in batches if needed) and cook 2–3 minutes per side until golden-brown and cooked through (internal temperature 165°F/74°C). Transfer to a paper towel–lined plate and let rest 2 minutes, then dice into bite-sized pieces for topping the fries.

Garlic-Parmesan Sauce & Ranch

Make garlic-Parmesan sauce

In a small bowl combine 1/4 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 1/4 cup grated Parmesan, 2 cloves very finely minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth. Taste and adjust seasoning. If the sauce is too thick for drizzling, thin with 1–2 tbs water or milk.

Make buttermilk ranch

In a separate bowl whisk together 1/4 cup Greek yogurt (or 1/4 cup mayo + 2 tbs buttermilk from ingredients if you prefer) with 2 tbs buttermilk, 1/2 tsp dried dill, 1/4 tsp salt, and 1/8 tsp black pepper. Adjust thickness with additional buttermilk 1 tbs at a time until desired pourable consistency is reached.