Buffalo Chicken Fries
These loaded Buffalo Chicken Fries feature crispy homemade fries, tender buffalo chicken, creamy cheese sauce, and a variety of tasty toppings, making them perfect for game day or a fun dinner.
Ingredients
For the Fries
- 2 lbs Russet Potatoes Classic for crispy fries; Yukon Golds also work.
- Vegetable Oil or Canola Oil Vegetable Oil or Canola Oil Neutral oil with a high smoke point.
- to taste Salt Kosher salt recommended.
- 1 tbsp Potato Starch or Cornstarch (optional) Optional for extra crunch.
For the Chicken
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs Thighs are juicier; breasts are leaner.
- 1/2 cup All-Purpose Flour For dredging chicken.
- 1 tsp Paprika or smoked paprika For color and flavor.
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 cup Buffalo Wing Sauce Frank’s RedHot preferred.
- 2 tbsp Butter (for buffalo sauce) Stirred in for velvety finish.
For the Cheese Sauce
- 4 tbsp Butter For roux.
- 4 tbsp All-Purpose Flour
- 2 cups Milk Whole milk is creamy.
- 8 oz Shredded Cheddar Cheese Sharp cheddar recommended.
- to taste Salt and Pepper
Toppings
- Ranch Dressing or Blue Cheese Dressing
- Chopped Green Onions or Chives
- Crumbled Blue Cheese or Feta Cheese (optional)
- Diced Tomatoes (optional)
- Pickled Jalapeños (optional) For added heat.
- Chopped Celery (optional) For crunch.
Instructions
Preparation
- Wash and scrub the russet potatoes well; peel if desired. Slice into 1/2-inch fries and soak in cold water for at least 30 minutes.
- Drain and pat the fries completely dry.
Frying the Fries
- Heat oil to 325°F. Fry potatoes for 4–6 minutes until softened, then drain and cool fully.
- Increase oil temperature to 375°F and fry again for 2–3 minutes until golden and crispy. Salt generously while hot.
Cooking the Chicken
- Cut chicken into 1-inch pieces. Whisk together flour, paprika, garlic powder, onion powder, pepper, and salt in a shallow bowl.
- Dredge each piece of chicken in the mixture and fry in oil for 3–5 minutes per side until golden and cooked through.
- In a small saucepan, melt butter, stir in buffalo sauce, and coat the hot chicken pieces in the sauce.
Making the Cheese Sauce
- In another saucepan, melt butter and whisk in flour. Cook for 1–2 minutes.
- Gradually whisk in milk, bring to a gentle simmer, and cook until slightly thickened. Gradually stir in cheese until melted.
Assembly
- On a large serving platter, pile the fries, spoon over buffalo chicken, drizzle with cheese sauce, and add desired toppings.
- Serve immediately while hot and crispy.
Notes
You can par-fry the potatoes ahead of time. Leftovers can be reheated in the oven or air fryer for optimal crispiness.