Fully Loaded Fries & Chicken Fingers

Fully-Loaded Fries -

Bacon, cooked crisp (reserve 1 tbsp bacon fat), 2 lb potatoes, 1 tbsp melted butter, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, sharp shredded cheddar cheese, shredded colby jack cheese, scallions diced and sour cream for garnish

Cook bacon crisp, drain and chop. Set aside. Reserve tbsp bacon fat.

Oven to 425 F. Cut potatoes into wedges. Place potatoes in bowl and add bacon fat, melted butter, salt, garlic powder and smoked paprika. Toss to coat. Put potatoes onto baking sheet (parchment paper allows a quick cleanup) in single layer and roast 15 min. Flip and roast another 10-15 min. Mound potatoes into piles. Cover each pile with cheddar, bacon and then colby jack. Place pan back in oven to melt cheese. Place servings onto plates, sprinkle with scallions and add sour cream on top.

Chicken Fingers -

6 boneless chicken breasts, 1 beaten egg, 1 cup buttermilk (can make this yourself - 1 cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar - let sit 5-10 min before using), 1 1/2 tsp garlic powder, 1 cup flour, 1 cup seasoned bread crumbs, 1 tsp salt, 1 tsp baking powder, oil for frying

Cut chicken into strips. In large ziploc bag, combine egg, buttermilk and garlic powder. Add chicken. Seal bag and turn to coat. Refrigerate for 2-4 hrs (can use before that though). Drain and in another ziploc, combine flour, bread crumbs, salt and baking powder. Add chicken. Seal bag and toss to coat.

Heat oil and fry chicken in batches for 4-5 min or til golden brown/done. Drain on paper towels.