Chicken Strips with Cinnamon Sweet potato Wedges & Cajun Cheese Dip
Ingredients
- 9 pcs Chicken Strips
- 1 tsp garlic, finely grated
- 2 tsp Cajun seasoning
- 6 slices American cheddar cheese
- ½ cup heavy cream
- 2 basil leaves
- 1 pinch oregano (optional)
- 12 pcs frozen potato wedges
- ½ tsp cinnamon powder
- 1 tsp salt
- 3 tbsp sugar
Instructions
- 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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