Buffalo Chicken Loaded Fries (Print-Friendly Version)

Golden fries topped with buffalo chicken, cheese sauce, and fresh garnishes for irresistible flavor and crunch.

# What You’ll Need to Make This:

→ 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)

# How to Prepare:

01 - Wash and scrub russet potatoes well. Peel if desired. Cut potatoes into uniform fries, approximately 1.25 cm thickness, to ensure even cooking.
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.
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.
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.
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.
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.
07 - While chicken cooks, melt butter in a saucepan over medium heat. Add buffalo sauce, stir until blended, and heat gently. Do not boil.
08 - Transfer fried chicken into the saucepan and toss until all pieces are evenly coated in the buffalo sauce.
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.
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.

# Extra Tips:

01 - Soaking the cut fries in cold water helps eliminate excess starch, resulting in fries that are extra crispy and never soggy.
02 - Use an accurate thermometer to control oil temperature for both stages of frying to ensure optimal texture.
03 - Keep all components hot and assemble just before serving to maintain maximum crispiness.

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