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SNC Chicken Potato Bowl

YIELD: 1 serving

4 oz. popcorn chicken bites
5 oz. whipped potatoes, warm
1½ oz. chicken gravy, warm
1 oz. whole-kernel corn, heated to 165°F
½ oz. shredded cheddar

1. Deep-fry popcorn chicken to an internal temperature of 165°F.

2. Place whipped potatoes in a bowl and top with the popcorn chicken. Next top with gravy and then with corn. Garnish with cheddar. Serve immediately.

Recipe: Daniel Froelich, executive chef, St. Norbert College, De Pere, WI

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