Golden fries topped with buffalo chicken, cheese sauce, and fresh garnishes for irresistible flavor and crunch.
→ Crispy Fries
01
900 g Russet potatoes, washed and cut into 1.25 cm thick fries
02
Vegetable oil or canola oil, enough for deep frying (approximately 1–1.5 L)
03
Kosher salt or sea salt, to taste
04
1 tablespoon potato starch or cornstarch (optional, for extra crispiness)
→ Buffalo Chicken
05
680 g boneless, skinless chicken breasts or thighs, cut into 2.5 cm cubes
06
65 g all-purpose flour
07
1 teaspoon paprika
08
1 teaspoon garlic powder
09
0.5 teaspoon onion powder
10
0.5 teaspoon black pepper
11
0.5 teaspoon salt
12
120 ml buffalo wing sauce
13
28 g butter
14
Vegetable oil, for shallow frying (approximately 60 ml)
→ Cheese Sauce (Optional)
15
56 g butter
16
32 g all-purpose flour
17
480 ml whole milk
18
225 g shredded cheddar cheese
19
Salt and black pepper, to taste
→ Toppings (as desired)
20
Ranch dressing or blue cheese dressing
21
Chopped green onions or chives
22
Crumbled blue cheese or feta cheese (optional)
23
Diced tomatoes (optional)
24
Pickled jalapeños (optional)
25
Chopped celery (optional)
Step 01
Wash and scrub russet potatoes well. Peel if desired. Cut potatoes into uniform fries, approximately 1.25 cm thickness, to ensure even cooking.
Step 02
Place cut fries in a large bowl with cold water. Soak for at least 30 minutes (up to 2 hours) in the refrigerator, then drain thoroughly. Pat completely dry to remove all moisture.
Step 03
Heat vegetable or canola oil in a deep pot to 160°C. Fry the potatoes in batches for 4–6 minutes until just softened and pale. Remove with a slotted spoon and let cool on a wire rack lined with paper towels.
Step 04
Increase oil temperature to 190°C. Return fries to the hot oil in batches and fry for 2–3 minutes until golden and crisp. Drain well and season immediately with salt while hot.
Step 05
Mix all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl. Dredge chicken pieces evenly in the flour mixture, shaking off any excess.
Step 06
Heat approximately 60 ml vegetable oil in a large skillet over medium-high. Fry chicken pieces in batches, ensuring they are in a single layer and not crowded. Cook each side 3–5 minutes or until golden and cooked through (internal temp 74°C). Drain on paper towels.
Step 07
While chicken cooks, melt butter in a saucepan over medium heat. Add buffalo sauce, stir until blended, and heat gently. Do not boil.
Step 08
Transfer fried chicken into the saucepan and toss until all pieces are evenly coated in the buffalo sauce.
Step 09
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add milk, whisking until smooth, then simmer 5–7 minutes until slightly thickened. Remove from heat, add cheese in batches, and stir until melted and smooth. Season with salt and pepper. Keep warm.
Step 10
Arrange hot fries on a large platter or plates. Top with buffalo chicken. Drizzle with cheese sauce if using. Add desired toppings such as dressing, green onions, blue cheese, tomatoes, jalapeños, or celery. Serve immediately.
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