When two of your favorite foods combine into one, you get buffalo chicken fries! Cue happy dance.
By now you guys should know I am obsessed with anything buffalo chicken. And if you watch my Instagram stories, you know we love homemade french fries and eat them 3-4 times a week.
So what more could you ask for? Juicy and flavor-packed buffalo chicken, crispy french fries, and a delicious blue dress sauce to round them out.
Better yet, these buffalo fries make a healthy and balanced meal. They are packed with protein from the chicken, complex carbs from the potatoes, healthy fat from the blue cheese and buffalo sauce, and even have 6 grams of fiber!
Whether you are making them for game day, an appetizer or snack for a party, or a weeknight dinner, I promise these loaded fries will not disappoint.
Buffalo chicken fries recipe ingredients
- russet potatoes – the best potatoes for french fries
- shredded chicken – homemade or a rotisserie chicken work
- buffalo sauce
- blue cheese crumbles
- greek yogurt – used to make a quick healthy blue cheese dressing
- lemon juice
- salt and pepper
- toppings – we love green onions, parsley, chives, or even fresh dill
How to make buffalo chicken fries
- Prep your fries. Wash potatoes and cut into 1/2 inch matchsticks/fries. Line 2 large baking sheets with parchment paper and add fries. Toss with oil and salt and pepper to evenly coat. Spread out on the baking sheets, making sure to leave some room in between them for even airflow. Bake at 450 degrees for 30-35 minutes, flipping once halfway through.
- If needed, make your shredded chicken while the fries cook.
- Make the blue cheese dressing. Mix together the yogurt, 1/2 of the blue cheese, lemon juice, and salt and pepper. Set aside.
- Heat up your buffalo sauce. when there are about 5-10 minutes left on the fries, either make the buffalo sauce or heat up your favorite store-bought kind in a small saucepan.
- Make your buffalo chicken. Once your buffalo sauce is hot, add shredded chicken and stir to combine until chicken is evenly coated.
- Load up those fries! When your fries are done, move to one large baking sheet in an even layer. Add buffalo chicken mixture, evenly spreading it out on top of the fries. Drizzle with blue cheese dressing and remaining buffalo sauce. Finally, sprinkle with blue cheese crumbles.
- Top with any additional toppings and enjoy right away!
How to make shredded chicken
We usually have shredded chicken in our house at all times. It makes for super easy meals during the week and for making these loaded buffalo fries so easy. My go-to way recently has been the Instant Pot, but you can also make it in the slow cooker or stovetop.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let pressure release naturally or turn the valve to venting for quick pressure release. Remove and add to a bowl and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl and shred with 2 forks.
- stovetop – add chicken to a large pot and season with salt and pepper. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperate reaches 165 degrees. Remove and add to a bowl and shred with 2 forks.
Tips for the best french fries
The fries can really make or break this recipe. And no one likes soggy fries. Here are my tips for the best french fries:
- cut in uniform pieces – cutting your potatoes in uniform shape and size will help ensure an even cooking time. We don’t want some fries undercooked and others burnt. It doesn’t have to be perfect, but try to get them the same thickness.
- don’t overcrowd when cooking – try to spread them out evenly and leave some room for airflow. If they are too close, they won’t be as crispy.
- cooking at high temperatures – high temperatures are what help them get crispy and brown on the outside. I like cooking mine at 450 degrees in the oven.
- flip a little after halfway through – you want to make sure you shake/flip them halfway around through to ensure all sides are cooking evenly and getting even airflow.
Air fryer french fries
That being said, you can totally cook these in the air fryer. The air fryer is actually my preferred way to make fries, but I shared the oven version as I know not everyone has an air fryer. Here is how to make them in an air fryer:
- Cut your potatoes into 1/2 inch fries/matchsticks.
- Add fries to a large bowl and add oil and salt and pepper, making sure to coat each fry.
- Carefully arrange in your air fryer basket so you can allow for even airflow. I like to kind of stack them in different ways. You might have to cook fries in two batches depending on how big your air fryer is. The less you have in there, the crispier they will get.
- Close drawer and set at 400 degrees for 15 minutes. After 15 minutes, take the basket and shake it up some to move the fries around. Arrange the fries again to make sure air can evenly flow through them. Cook for another 10 minutes. Check to see how they look and cook for an additional 1-5 minutes if needed (I will add 1-2 minutes at a time and check to make sure they aren’t burning).
Substitutions or additions
- russet potatoes – I love russet potatoes for french fries as I find they give you the best crispiness. You can also use another kind of white potato or sweet potatoes if you like.
- french fries – if you don’t want to make homemade french fries, you can use store-bought as well. Waffle fries, crinkle cut, or steak fries will all work. Just heat up them up according to the package instructions and follow the rest of the directions as written.
- shredded chicken – homemade or a store-bought rotisserie chicken will work.
- buffalo sauce – feel free to use a store-bought variety if you don’t want to make your own (although homemade is amazing!). Some of my favorites are Tessemae’s or The New Primal. If you can’t find buffalo sauce altogether, simply mix some hot sauce (my favorite is Frank’s Orginal RedHot for this recipe) with a little melted butter or ghee for an easy buffalo sauce.
- blue cheese dressing – you can use a store-bought dressing instead of making it at home. Ranch dressing will also work if you don’t like blue cheese.
- cheese – you can also add cheese to these to make them buffalo chicken cheese fries. Once you top your cooked fries with your buffalo chicken mixture, sprinkle some shredded cheese on top and pop them back in the oven for a couple of minutes until the cheese is melted. Cheddar cheese, pepper jack, or mozzarella would all be good choices.
More buffalo chicken recipes
- Buffalo Chicken Soup
- Air Fryer Buffalo Wings
- Buffalo Chicken Casserole with Rice
- Instant Pot Buffalo Chicken
- Buffalo Chicken Tenders
Buffalo Chicken Fries
- 2 pounds russet potatoes
- 1 tablespoon oil
- 1/2 cup + 2 tablespoons buffalo sauce (divided)
- 3 heaping cups shredded chicken (340 grams/about 1 pound cooked)
- 1/2 cup blue cheese crumbles, divided (2 ounces)
- 1/4 cup greek yogurt – I used 0% fat (2 ounces)
- 1 tablespoon lemon juice
- salt and pepper, to taste
- optional toppings – hot sauce, green onion, parsley, chives…
- Preheat oven to 450 degrees Fahrenheit and line 2 large baking sheets with parchment paper.
- Prep your fries. Wash potatoes and cut into 1/2 inch matchsticks/fries. Add to one of your baking sheets and toss with oil and salt and pepper to evenly coat. Spread out evenly on the baking sheets, making sure to leave some room in between them for even airflow. Bake at 450 degrees for 30-35 minutes, flipping once halfway through.
- When there are about 10 minutes left on the fries start prepping the remaining ingredients. Make the blue cheese dressing by mixing together the yogurt, 1/2 of your blue cheese (about 1/4 cup), lemon juice, and salt and pepper. Set aside.
- Either make the buffalo sauce or heat up your favorite store-bought kind in a small saucepan. Once your buffalo sauce is warm, add shredded chicken and stir to combine until chicken is evenly coated.
- When fries are done, move to one large baking sheet in an even layer. Add buffalo chicken mixture, evenly spreading it out on top of the fries. Drizzle with blue cheese dressing, remaining 2 tablespoons buffalo sauce, and sprinkle with blue cheese crumbles.
- Top with additional toppings and enjoy immediately.