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Butter "Chicken" Loaded Fries

Butter "Chicken" Loaded Fries

Crispy house-cut fries are topped with golden breaded plant-based chicken and bathed in a rich, creamy Indian-style butter sauce. Finished with pickled chilies, okra, red onion, and a garam masala yogurt drizzle, this globally inspired shareable delivers bold flavor with speed-scratch simplicity.

Made with

  • True Foundations® Indian-Style Butter

Alternative products

  • True Foundations® Tikka Masala Sauce

Chef's Tip

For high-volume prep, pre-blanch and chill fries ahead of service; finish in batches to order for crisp texture. Sauce and yogurt components can be held in steam table or cold well as appropriate. Swap okra for roasted chickpeas or crispy lentils for added crunch and variation.

What You'll Need

Yield: 4 - 6 servings

Fries
2 lbs fresh-cut russet potatoes (3/8" cut recommended)
Deep fryer oil, as needed (canola or soy blend)
Kosher salt, to taste

Toppings
1½ cups Custom Culinary® True Foundations® Indian-Style Butter Sauce
12 oz breaded plant-based chicken cutlets or tenders
½ cup red onion, thinly sliced
½ cup pickled green chilies or jalapeños, sliced
½ cup cooked okra, sliced into ¼" rounds
¼ cup fresh cilantro, chopped

Garam Masala Yogurt Drizzle
½ cup plain Greek yogurt
1 tsp garam masala
1 Tbsp fresh lemon juice
Kosher salt, to taste
Water, as needed for drizzling consistency

Preparation

  1. Prepare the Fries
    Blanch cut potatoes in 325°F deep fryer oil until tender but not browned, about 3–4 minutes. Remove and drain.
    Increase fryer temperature to 375°F and fry again until golden and crisp, about 2–3 minutes. Season with salt immediately after frying.

  2. Cook the Breaded Plant-Based Chicken
    Deep-fry breaded plant-based chicken at 350°F until fully heated and golden brown, following the manufacturer's instructions. Slice into strips or bite-sized pieces.

  3. Heat the Sauce
    In a saucepan or tilt skillet, gently heat the Indian-Style Butter Sauce over medium heat until warmed through, stirring occasionally.

  4. Prepare the Yogurt Drizzle

    In a bowl, whisk together Greek yogurt, garam masala, lemon juice, and salt. Thin with water to achieve a smooth, drizzling consistency. Hold refrigerated until service.

  5. Assemble
    On a sheet tray or serving platter, layer hot fries as the base. Top with sliced plant-based chicken and ladle butter sauce evenly across. Garnish with red onion, pickled chilies, okra, and cilantro. Drizzle with garam masala yogurt just before serving.