Crispy Chicken Burger Bowl with Loaded Fries

Mix a little olive oil with salt, pepper, paprika, roasted chicken seasoning, and garlic. Coat the chicken breast well and let it marinate briefly so the flavors can develop.

For the breading, skip the flour entirely. Beat 2 eggs in a bowl, dip the chicken through the egg wash, then press it into the panko breadcrumbs until fully coated.

Fry in hot oil until the outside is deep golden brown and perfectly crispy. Let it drain briefly, then slice into pieces.

Fry approx. 500 g of fries until golden and crispy. If you’re making two individual portions, that’s around 250 g per person.

Start with the fries as the base. Place the processed cheese slices directly on top of the hot fries so they start to melt from the heat. For two portions, use 2 slices each.

Add the sliced crispy chicken on top, followed by the torn Romana lettuce and diced tomatoes. Spoon the red burger sauce over everything, then finish with a generous drizzle of the white herb sauce.

Serve immediately while the fries are still crispy and the cheese is melty.