Crispy Buffalo Chicken Fries

This buffalo chicken fries recipe combines crispy golden fries with spicy, buttery buffalo chicken, topped with melty cheese sauce and fresh toppings for the ultimate comfort snack or meal. It’s perfect for game day, casual dinners, or anytime you want something indulgent and satisfying. The multi-step frying method yields fries with that coveted crunch, while the homemade buffalo sauce adds bold flavor that you can easily adjust to your taste.

I first tried this recipe for a friends’ football party and now it is a firm repeat request. It’s so fun to make and share, and my family loves how the crispy fries hold up under the spicy chicken and sauce.

Ingredients

• Russet Potatoes: high starch content makes fries crispy choose firm, blemish-free potatoes for best results
• Vegetable Oil or Canola Oil: neutral flavor and high smoke point for frying avoid olive oil which smokes too quickly and changes flavor
• Salt: enhances the fries and chicken seasoning kosher or sea salt preferred for better texture
• Potato Starch or Cornstarch (optional): light coating for extra crispiness on fries
• Boneless Skinless Chicken Breasts or Thighs: breasts are leaner while thighs have more flavor and stay juicy cut into bite-sized pieces for even cooking
• All-Purpose Flour: for coating chicken creating a crisp exterior that allows buffalo sauce to cling
• Paprika: adds smoky flavor and appetizing color smoked paprika deepens the flavor
• Garlic Powder, Onion Powder: savory depth for the chicken coating
• Black Pepper and Salt: essential seasoning for balanced flavor
• Buffalo Wing Sauce: the star ingredient Frank’s RedHot is a classic choice with tangy heat
• Butter: enriches buffalo sauce with velvety texture and flavor
• Butter and Flour for Cheese Sauce: create a roux that thickens the sauce smoothly
• Milk: whole milk adds richness for the cheese sauce
• Shredded Sharp Cheddar Cheese: melts into a flavorful cheese sauce can substitute part with Monterey Jack or use pepper jack for more spice
• Ranch or Blue Cheese Dressing: cool and creamy to balance the heat of buffalo sauce
• Chopped Green Onions or Chives: fresh mild onion flavor and bright color
• Optional Toppings: crumbled blue cheese diced tomatoes pickled jalapeños chopped celery for crunch and freshness

Step-by-Step Instructions

Prepare the Potatoes:

Wash and scrub the potatoes thoroughly. Peel if you want a smoother texture, or leave skins on for rustic fries with extra nutrition. Cut into even 1/2 inch thick fries for uniform cooking.

Soak the Fries:

Place fries in a large bowl of cold water and soak for at least 30 minutes or up to 2 hours. This step removes excess starch which helps fries crisp better. After soaking, drain and dry the fries completely with towels, as moisture prevents crispiness.

First Fry:

Heat oil in a heavy pot or deep fryer to 325°F. Fry the fries in batches without overcrowding for 4 to 6 minutes until softened but not browned. This gentle cooking step prepares them for final crisping.

Drain and Cool:

Remove fries with a slotted spoon and place on a wire rack with paper towels to drain excess oil. Let them cool completely so that the starch sets and fries will crisp properly in the next fry.

Second Fry:

Heat oil to 375°F and fry the cooled fries again in batches for 2 to 3 minutes until they turn golden brown and crispy. Watch closely as fries can brown quickly at this temperature.

Drain and Season:

Remove fries, drain on a rack, and season immediately with salt while still hot so it sticks well.

Prepare the Buffalo Chicken:

Cut chicken into bite-sized pieces. In a shallow bowl, mix flour, paprika, garlic powder, onion powder, black pepper, and salt. Dredge chicken pieces to coat evenly, shaking off excess flour.

Fry the Chicken:

Heat about 1/4 inch vegetable oil in a skillet over medium-high heat. Fry chicken in a single layer for 3 to 5 minutes per side until cooked through and golden brown. The internal temperature should reach 165°F.

Make the Buffalo Sauce:

Melt butter in a saucepan and add buffalo wing sauce. Stir to combine and warm gently. Butter enriches the sauce and helps it cling to chicken.

Coat the Chicken:

Toss the fried chicken pieces in the buffalo sauce until fully coated.

Make the Cheese Sauce (Optional):

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes to form a roux that removes raw flour taste. Gradually whisk in milk a little at a time, preventing lumps. Simmer gently, whisking frequently until slightly thickened. Remove from heat and stir in shredded cheese until melted and smooth. Season with salt and pepper.

Assemble the Buffalo Chicken Fries:

Place a generous portion of fries on serving plates or a platter. Top evenly with buffalo chicken. Drizzle with cheese sauce if using. Add your favorite toppings like ranch or blue cheese dressing, green onions, crumbled cheese, diced tomatoes, or pickled jalapeños. Serve immediately to enjoy hot crispy fries with flavorful toppings.

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My favorite part of this dish is the crispy chicken coated in buffalo sauce because it hits all the right notes of heat and richness. I always remember one Super Bowl when every guest reached for seconds despite the casual setting. The combination of crunchy fries, spicy chicken, and fresh toppings never fails to bring smiles around the table.

Storage Tips

Store leftover fries, chicken, and cheese sauce separately in airtight containers. Fries are best reheated in the oven to revive their crispiness rather than microwaving, which makes them soggy. Chicken reheats well in a skillet or microwave sealed loosely with foil. Cheese sauce can be gently reheated on low heat with a splash of milk to loosen consistency.

Ingredient Substitutions

Sweet potatoes can replace russet potatoes but will yield softer fries with a sweeter flavor. You can swap buffalo wing sauce for any hot sauce or a homemade mix of cayenne, vinegar, and butter. For a vegetarian version, try crispy tofu or cauliflower instead of chicken.

Serving Suggestions

Serve buffalo chicken fries alongside crisp celery sticks and extra ranch or blue cheese dressing for dipping. A cold beer or sparkling lemonade pairs wonderfully to balance the spicy kick. These fries also work as a hearty appetizer for parties or game nights.

Cultural Context

Buffalo sauce originated in Buffalo, New York, as a simple mix of hot sauce and butter. It became famous on chicken wings but has since inspired countless variations including this loaded fries recipe. It reflects American comfort food culture emphasizing bold flavors and casual communal eating.

Pro Tips

Make sure fries are completely dry before frying to avoid oil splatter and soggy texture. Do not overcrowd the pan when frying chicken or fries to maintain proper oil temperature. Use a thermometer to monitor oil for consistent frying results every time.

Recipe FAQs

→ What type of potatoes work best for crispy fries?

Russet potatoes are ideal due to their high starch and low moisture content, which helps achieve a crispy exterior and fluffy interior.

→ How can I ensure the fries stay crispy after frying?

Soak the cut fries in cold water to remove excess starch, dry them thoroughly, and use a double-fry method—first at a lower temperature to cook through, then at a higher heat to crisp.

→ What’s the purpose of dredging the chicken in flour and spices?

Coating the chicken in seasoned flour creates a crisp outer layer that helps the buffalo sauce cling evenly while adding flavor and texture.

→ How do I make the cheese sauce smooth and creamy?

Create a roux by cooking flour and butter before gradually whisking in milk. Simmer gently until thickened, then melt in shredded cheddar cheese, stirring constantly for a silky finish.

→ What toppings complement the buffalo chicken fries best?

Cool dressings like ranch or blue cheese balance the heat, while chopped green onions, crumbled cheese, diced tomatoes, and pickled jalapeños add freshness and contrasting textures.

→ Can I use chicken thighs instead of breasts?

Yes, thighs offer a juicier, more flavorful bite while breasts provide a leaner option. Both work well when cut into even pieces.