From: Food service manager Jackie Grantham, Oak Grove Island Golf and Country Club, Brunswick, GA. Yield: 4 servings. 3 large Idaho® potatoes (football-sized), washed and cut into thin strips as needed, oil and fryer Barbecue Chicken Sauce: 1 roasted chicken breast, shredded 2 cups quality ketchup 1⁄2 cup apple cider vinegar 1⁄2 cup light brown sugar 1⁄4 cup Worcestershire sauce 2 Tbsp. Liquid Smoke 2 Tbsp. quality prepared mustard 2 tsp. ground black ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.