Buffalo Chicken Fries (Printable Version)
Golden russet fries topped with spicy buffalo chicken and optional creamy cheddar sauce.
# Everything You’ll Need:
→ Crispy Fries
01 -
2 lbs Russet potatoes, washed and cut into 1/2 inch thick fries
02 -
4-6 cups vegetable oil or canola oil for frying
03 -
Kosher salt or sea salt, to taste
04 -
1 tbsp potato starch or cornstarch (optional)
→ Buffalo Chicken
05 -
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
06 -
1/2 cup all-purpose flour
07 -
1 tsp paprika
08 -
1 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
1/2 tsp black pepper
11 -
1/2 tsp salt
12 -
1/2 cup buffalo wing sauce
13 -
2 tbsp unsalted butter
→ Cheese Sauce (Optional)
14 -
4 tbsp unsalted butter
15 -
4 tbsp all-purpose flour
16 -
2 cups whole milk
17 -
8 oz shredded sharp cheddar cheese
18 -
Salt and black pepper, to taste
→ Toppings (Optional)
19 -
Ranch or blue cheese dressing
20 -
Chopped green onions or chives
21 -
Crumbled blue cheese or feta cheese
22 -
Diced tomatoes
23 -
Pickled jalapeños
24 -
Chopped celery
# Steps to Cook:
01 -
Wash and scrub russet potatoes. Peel if desired and cut into 1/2 inch thick fries for uniform cooking.
02 -
Soak cut fries in cold water for 30 minutes to 2 hours to remove excess starch. Drain well and pat completely dry.
03 -
Heat oil to 325°F in a large pot or deep fryer. Fry potatoes in batches without overcrowding for 4-6 minutes until softened but not browned. Drain and cool on a wire rack.
04 -
Increase oil temperature to 375°F. Fry par-cooked potatoes in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
05 -
Cut chicken into 1-inch cubes.
06 -
Combine flour, paprika, garlic powder, onion powder, black pepper, and salt. Coat chicken pieces evenly and shake off excess flour.
07 -
Heat 1/4 inch of vegetable oil in a skillet over medium-high heat. Fry chicken in batches for 3-5 minutes per side until cooked through and golden brown (internal temperature 165°F). Drain on paper towels.
08 -
Melt butter in a saucepan over medium heat. Stir in buffalo wing sauce and heat through gently.
09 -
Transfer cooked chicken to the buffalo sauce and toss until evenly coated.
10 -
Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk and simmer until thickened. Remove from heat and stir in shredded cheddar cheese until smooth. Season with salt and pepper.
11 -
Arrange crispy fries on a platter. Top with buffalo chicken, drizzle cheese sauce if using, and add desired toppings such as dressings, green onions, blue cheese, tomatoes, jalapeños, and celery. Serve immediately.
# Extra Suggestions:
01 -
Soaking fries before frying removes excess starch and prevents sogginess.
02 -
Use a thermometer to maintain precise oil temperatures for optimal crispiness.
03 -
Draining and cooling fries between first and second fry allows starch to set, enhancing crunch.