Buffalo Chicken Crispy Fries

Buffalo chicken fries bring together the satisfying crunch of homemade fries with spicy tangy chicken and all the creamy fresh toppings you love. This recipe has rescued many of my Sunday game days when I want a crowd-pleaser that never disappoints and is fully customizable for heat lovers and picky eaters alike.

I first made this dish for my family’s movie night and it has become our most requested treat. Even my picky eater devoured a whole plate topping his with extra ranch and green onions for crunch.

Ingredients

• Russet potatoes: Best for fries thanks to their high starch and low moisture which delivers seriously crispy fries. Look for ones that feel firm and heavy for their size.
• Vegetable oil or canola oil: A neutral oil with a high smoke point is essential for deep frying. Avoid olive oil. Fresh oil with no off smell ensures fries are crisp and clean-tasting.
• Salt: Brings out the flavors in both the fries and chicken. Large kosher or flaky sea salt gives the best crunch and flavor boost.
• Potato starch or cornstarch (optional): Patting fries dry and tossing with a dusting of starch before frying yields an even crispier crust. Choose pure products with no added fillers.
• Boneless skinless chicken breasts or thighs: Choose thighs for juicy chicken or breasts for a leaner bite. Trim any excess fat or gristle for best texture.
• All-purpose flour: Forms a light crispy coating on the chicken and helps the buffalo sauce stick. Sift before using to avoid clumps.
• Paprika: Adds smoky color and flavor. Reach for smoked or sweet paprika with a rich vibrant color.
• Garlic powder and onion powder: Boost the savoriness and aroma of the chicken. Use fresh spices for best results and avoid any clumping.
• Black pepper: For seasoning depth and a hint of warmth.
• Buffalo wing sauce: Use your preferred brand for desired heat. Look for one with a bright color and tangy aroma for authentic flavor.
• Butter: Mixed with buffalo sauce for a silky rich coating. Unsalted is better to control salt levels in the final dish.
• Butter and flour (cheese sauce): The base for a creamy roux. Whisk together thoroughly to prevent lumps.
• Milk: For the cheese sauce whole milk creates the richest result but two percent works if you prefer a lighter sauce.
• Shredded cheddar cheese: Freshly shredded cheese melts best and creates a super smooth sauce. Sharp cheddar is classic but a blend is great for extra flavor.
• Ranch or blue cheese dressing: The signature cooling element. Store-bought or homemade will work but choose a thicker style for staying power on hot fries.
• Green onions or chives: Look for bright green tops for freshness and mild sweet flavor.
• Crumbled blue cheese or feta cheese: Choose high quality cheese with bold bite for a flavor pop.
• Diced tomatoes: Fresh tomatoes cut into small pieces add juiciness and acidity.
• Pickled jalapeños: Adds heat and a vinegary tang. Use mild or hot to suit your spice tolerance.
• Chopped celery: For crunch and freshness and a nod to classic buffalo wings.

Instructions

Prepare the Potatoes:

Wash and scrub russet potatoes very well to remove dirt. Peel for a classic look or leave skins on for rustic fry texture then cut into half-inch thick sticks. Focus on making each piece as even as possible for even frying.

Soak the Fries:

Fill a large bowl with cold water and submerge the cut potatoes. This step draws out excess starch making fries crispier after frying. Soak for half an hour to two hours then rinse and dry the fries extremely well using paper towels or a clean cloth. Dry fries will not splatter and will get crisp.

First Fry Par Frying:

Heat oil in a heavy pot to three hundred twenty five degrees Fahrenheit. Test with a thermometer for accuracy. Fry the potatoes in small batches four to six minutes until they look softened but not brown. They should bend without breaking. Avoid frying too many at once.

Drain and Cool:

Transfer the par-fried fries to a wire rack or paper towels. Let them cool completely at room temperature. This step sets the starch for ultimate crisp later.

Second Fry Crisping:

Raise the oil temperature to three hundred seventy five degrees Fahrenheit. Fry the potatoes in batches two to three minutes each time. Watch closely for golden brown and big bubbles. Remove and drain fries then immediately toss with salt while still hot for best seasoning.

Prepare the Chicken:

Trim chicken of any tough bits and cut into one-inch cubes for even cooking. Use a sharp knife to ensure clean cuts.

Dredge the Chicken:

Mix flour paprika garlic powder onion powder salt and pepper in a shallow bowl. Coat each chicken piece in flour mixture pressing gently so it sticks. Shake off extra flour for best crunch.

Fry the Chicken:

Heat a quarter inch of oil in a deep skillet over medium high. Add chicken in a single layer and cook three to five minutes per side turning pieces once golden and crisp. Make sure internal temp hits one hundred sixty five degrees Fahrenheit for food safety.

Make the Buffalo Sauce:

Melt butter in a small saucepan over moderate heat then stir in buffalo wing sauce until warm and combined. Add the butter last to keep the sauce glossy and unified.

Coat the Chicken:

Add fried chicken to the sauce pan and toss so every piece is evenly coated and glistening with flavor.

Make the Cheese Sauce:

In another saucepan melt butter and whisk in flour to create a smooth pale roux one to two minutes. Gradually whisk in milk a bit at a time until no lumps remain. Simmer briefly to thicken then take off the heat and add shredded cheese in small handfuls stirring until completely melted. Season to taste and keep warm.

Arrange the Fries:

Lay the crispy fries in a generous layer on a platter or individual plates.

Top with Buffalo Chicken:

Pile on the spicy chicken pieces spreading them over the fries for even bites in every forkful.

Drizzle with Cheese Sauce:

Spoon or pour warm cheese sauce generously over the fries and chicken allowing it to drip into every nook and cranny.

Add Toppings:

Scatter toppings like ranch dressing green onions blue cheese or tomatoes across the top. Add jalapeños and celery if you want extra freshness or heat.

Serve Immediately:

Enjoy your buffalo chicken fries piping hot for maximum crunch and gooeyness.

I am a big fan of blue cheese crumbles on top. When I made this for my brother’s birthday he begged me to double the cheese sauce. There is something so satisfying about the creamy sauce combining with crunchy fries and spicy chicken.

Storage Tips

Store leftovers in separate containers when possible to preserve crispness. Fries will soften in the fridge but can be reheated on a baking sheet at four hundred degrees Fahrenheit for about eight minutes until crunchy again. Cheese sauce should be reheated gently on the stove with a splash of milk to loosen it up.

Ingredient Substitutions

Sweet potatoes can be used for a sweeter taste and more nutrients. Swap ranch for Greek yogurt or a lighter homemade dressing. If you are short on buffalo sauce mix one part hot sauce with two parts melted butter and a splash of vinegar for quick homemade flavor.

Serving Suggestions

Serve these fries as a game day centerpiece loaded onto a big platter for people to dig in. Pair with extra dressing on the side or a fresh salad for contrast. They also make a fantastic midnight snack or party meal when you want something a little over the top.

With double-crisped fries and bold buffalo flavors, these fries are guaranteed to be devoured fast. Add your favorite mix-ins—every batch is a new occasion for celebration.

Recipe Q&A

→ How do you achieve extra crispy fries?

Soak sliced potatoes in cold water, dry thoroughly, and fry twice—first at a lower temperature, then hotter for crispiness.

→ What's the best chicken cut to use?

Both chicken breasts and thighs work. Thighs are juicier and more flavorful, while breasts are leaner.

→ Can I bake the fries instead of frying?

Yes, bake cut potatoes at high heat after tossing with oil and starch for a crisp result, though they may be less crunchy.

→ What toppings pair well?

Top with ranch or blue cheese dressing, green onions, crumbled cheese, diced tomatoes, jalapeños, or celery for freshness.

→ How spicy are buffalo chicken fries?

The spice level depends on your chosen buffalo sauce; adjust quantity or opt for milder versions to suit your taste.

→ Is cheese sauce required?

Cheese sauce is optional but adds richness and a creamy texture. Classic shredded cheddar or a blend works great.