Cooking Tips
Loaded Buffalo Chicken Fries with Creamy Ranch Drizzle
Crispy golden fries piled with spicy Buffalo chicken bites and cool ranch drizzle — crispy, spicy, tangy and savory in every bite.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Crispy golden fries are piled high with juicy seasoned chicken bites tossed in spicy Buffalo sauce, then finished with cool, creamy ranch dressing. It is the perfect combination of crispy, spicy, tangy and savory in every bite.
Ingredients
Buffalo chicken:
600 g boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp unsalted butter
1 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
1/2 tsp chili powder
3/4 tsp salt
1/2 tsp freshly ground black pepper
Spicy Buffalo sauce:
1/2 cup Buffalo wing sauce
2 tbsp unsalted butter
1 tbsp honey
1 tsp Worcestershire sauce
1 garlic clove, minced
1/2 tsp smoked paprika
Crispy golden fries:
700 g potatoes, cut into fries
2 tbsp vegetable oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Creamy ranch drizzle:
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp buttermilk
1 tsp fresh lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried dill
1/4 tsp salt
1/4 tsp black pepper
To serve:
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, chopped
2 tbsp extra Buffalo sauce, for drizzling
Method
1. Preheat the oven to 220C (425F). Toss the potato fries with vegetable oil, garlic powder, smoked paprika, salt and pepper, and spread on a baking tray.
2. Bake for 25 to 30 minutes, turning once, until golden and crisp.
3. Meanwhile, mix all the ranch drizzle ingredients until smooth and chill.
4. Season the chicken pieces with garlic powder, onion powder, smoked paprika, chili powder, salt and pepper.
5. Heat the olive oil and butter in a pan over medium-high heat and cook the chicken for 5 to 6 minutes, until golden and a thermometer reads 165F (74C).
6. Warm the Buffalo sauce ingredients in a small pan, then toss the cooked chicken in the sauce until coated.
7. Pile the fries on a serving plate, top with the Buffalo chicken, drizzle generously with ranch and extra Buffalo sauce, and garnish with parsley and chives.
Cooking Tips
Spreading the fries in a single layer is what makes them crisp; crowded fries steam.
Tossing the chicken in warm sauce, rather than cooking it in the sauce, keeps the coating from getting soggy.
Chilling the ranch while the fries bake lets the flavors blend.
Frequently asked questions
Can I use frozen fries?
Yes. Bake them according to the package until crisp, then load them the same way.
Can I make it less spicy?
Yes. Use a mild wing sauce and add a little extra honey to soften the heat.