Chicken bacon ranch loaded fries

For the ranch: mix half a cup of mayo, a third of a cup each of sour cream and buttermilk, three tablespoons each of chopped parsley, chives and dill, salt, pepper, the juice of half a lemon, a minced garlic clove and half a teaspoon of onion powder.

Mix the blackening seasoning: dried thyme, garlic powder, oregano, cayenne, smoked paprika, kosher salt and a pinch of coarse black pepper.

Put each chicken breast in a Ziploc bag with a little oil and pound it flat to an even thickness.

Season generously on both sides with the blackening seasoning; let sit 10 to 15 minutes.

Heat the flat top; cook the half-inch-thick bacon until crisp on the edges.

Oil the flat top and cook the chicken presentation side down first a few minutes, then turn; rest a minute.

Fry a big batch of frozen fries, moving them at first so they do not stick together.

Cut the chicken and the bacon into pieces.

Shake the fries out of the fryer and salt them while warm and oily.

In a bowl, layer fries with a little ranch underneath, then chicken, bacon and more ranch on top.