In a small pan bring the cream to a light simmer with the garlic and Cajun seasoning. Add the cheese and herbs and stir frequently. Put aside until ready to use, keep warm.
Combine the cinnamon, salt and sugar together and mix well, set aside.
Heat a medium dutch oven or pan with vegetable oil or shortening & fry chicken strips according to package instructions. Chicken strips can also be placed on a tray and baked in a conventional oven.
Remove chicken at the end and allow to cool.
In the same dutch oven add more oil, just enough to cover the potatoes. Heat the oil to 375 F and deep fry until golden brown. Remove from the oil into a bowl and toss in the sugar cinnamon mixture, just enough to coat the potatoes well. Serve hot.
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