Buffalo Chicken Crispy Fries (Print View)

Crispy fries topped with spicy buffalo chicken, rich cheese sauce, and fresh, bold garnishes.

# What You'll Need:

→ For the Crispy Fries

01 - 2 pounds russet potatoes, scrubbed and cut into 1/2-inch fries
02 - 4 to 6 cups vegetable oil or canola oil, for deep frying
03 - Kosher salt, to season
04 - 1 tablespoon cornstarch or potato starch (optional, for extra crispiness)

→ For the Buffalo Chicken

05 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
06 - 1/2 cup all-purpose flour
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt
12 - 2 tablespoons butter
13 - 1/2 cup buffalo wing sauce
14 - Vegetable oil, for frying (about 1/4 inch in skillet)

→ For the Cheese Sauce (Optional)

15 - 4 tablespoons butter
16 - 4 tablespoons all-purpose flour
17 - 2 cups whole milk
18 - 8 ounces shredded cheddar cheese
19 - Salt and black pepper, to taste

→ For 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)

# Directions:

01 - Wash and scrub russet potatoes thoroughly. Peel if desired. Cut into uniform fries, approximately 1/2-inch thick for even cooking.
02 - Place the cut fries into a large bowl, cover with cold water, and soak for at least 30 minutes up to 2 hours in the refrigerator. Drain and dry completely with paper towels to eliminate surface moisture.
03 - Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F. Fry fries in batches for 4–6 minutes until softened but not browned. Remove and drain on a wire rack lined with paper towels. Let cool completely.
04 - Increase oil temperature to 375°F. Fry par-cooked fries in batches for 2–3 minutes until golden brown and crispy. Drain on a rack and season immediately with kosher salt.
05 - Cut chicken breasts or thighs into 1-inch cubes for even cooking.
06 - In a shallow bowl, mix flour, paprika, garlic powder, onion powder, black pepper, and salt. Coat each piece of chicken in the flour mixture, shaking off the excess.
07 - Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Add dredged chicken in a single layer. Cook 3–5 minutes per side until golden brown and internal temperature reaches 165°F. Remove from the pan.
08 - In a saucepan over medium heat, melt 2 tablespoons butter and stir in the buffalo wing sauce. Heat until just combined and warmed through.
09 - Transfer cooked chicken to the saucepan. Toss well to coat evenly.
10 - Melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add milk, whisking until smooth. Simmer 5–7 minutes until slightly thickened. Remove from heat, add shredded cheddar, and stir until melted and smooth. Season with salt and pepper.
11 - Arrange fries on a platter. Top generously with buffalo chicken. Drizzle with cheese sauce if using. Finish with desired toppings such as dressing, onions, blue cheese, tomatoes, jalapeños, or celery. Serve immediately.

# Notes:

01 - For extra crispy fries, ensure potatoes are thoroughly dried after soaking. Generously season fries right after frying while still hot. Adjust the amount of buffalo sauce to match your preferred spice level.

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