Loaded Fries Recipe

Prepare potatoes (if using fresh)

If using fresh russets, scrub and cut into 1/4- to 1/2-inch fries. Rinse in cold water until water runs clear to remove starch. Soak cut fries in cold water for 20–30 minutes, then drain and pat completely dry with clean kitchen towels or paper towels.

Cook fries

Heat oil in a deep fryer or heavy-bottomed pot to 325°F (163°C) for the first fry if deep-frying. Fry in batches for 3–4 minutes until pale and soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C), then fry again 2–3 minutes until golden brown and crispy. If baking, toss dried fries with 2–3 tbsp oil, spread in a single layer on a rimmed baking sheet, bake at 425°F (220°C) for 25–35 minutes, flipping halfway, until golden and crisp. Season immediately with 1 tsp salt and 1/2 tsp black pepper.

Keep fries warm in a low oven (200°F / 95°C) while preparing other components.

Marinate chicken

Slice chicken into 1/2-inch strips if not already tenderloins. Place chicken in a bowl with 1/2 cup buttermilk and 1/4 tsp salt; toss to coat and let sit 10–15 minutes (or up to 1 hour refrigerated).

Prepare breading stations

In one bowl whisk the egg with 1 tbsp water. In a second bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, 3/4 tsp salt and 1/4 tsp pepper. Place panko breadcrumbs in a third shallow bowl or plate.

Bread the chicken

Remove chicken from buttermilk, let excess drip off. Dredge each strip in the seasoned flour, dip in the egg, then press into panko breadcrumbs to coat fully. Place on a rack while heating oil.

Cook tenders

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat (oil should reach about 350°F / 175°C). Fry chicken in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Alternatively bake at 425°F (220°C) for 12–15 minutes, flipping once, until cooked through and crisp.

Make roux

In a medium saucepan, melt 2 tbs butter over medium heat. Whisk in 2 tsp flour and cook 30–60 seconds until bubbly but not browned.

Finish sauce

Slowly whisk in 1 cup milk until smooth. Cook, whisking, until sauce thickens slightly, about 2–3 minutes. Reduce heat to low and stir in shredded cheddar a handful at a time until melted and smooth. Stir in Worcestershire, cayenne (if using) and salt to taste. Keep warm over very low heat, stirring occasionally.

Cook bacon

Lay 6 slices of bacon in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Drain on paper towels and once cool, chop into small bits.

Prepare fresh toppings

Thinly slice green onions and jalapeños (if using). Chop cilantro. Set aside.

Combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1 tsp lemon juice or vinegar in a small bowl. Whisk until smooth and adjust salt and heat to taste. Chill or keep at room temperature until ready to serve.

Arrange warm fries on a large platter or individual plates. Spoon warm nacho cheese generously over the fries.

Slice or tear the crispy chicken tenders into bite-sized pieces and scatter evenly over the cheesy fries.

Sprinkle chopped bacon bits over the top, then add sliced green onions, pickled jalapeños and cilantro as desired.

Drizzle wolf sauce over everything in a thin stream or serve on the side for dipping. Serve immediately while hot and crispy.