Buffalo Chicken Fries Recipe

Marinate

Cut chicken breasts into 3/4-inch strips. Place in a bowl and pour 1/2 cup buttermilk and 1/4 cup hot sauce over the chicken; toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare dredge

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow bowl, beat 2 eggs with remaining 1/2 cup buttermilk (if available) or 2 tbs water.

Bread

Remove chicken from marinade, letting excess drip off. Dredge strips first in the flour mixture, then dip into the egg mixture, and finish with a second light coating of the flour mixture. Press the flour onto the strips to form an even coating.

Fry

Heat 1 cup vegetable oil in a large skillet over medium-high until it reaches 350°F (use a thermometer) or small piece of bread sizzles and browns in ~30 seconds. Fry chicken strips in batches, 2–3 minutes per side, until golden brown and internal temperature reads 165°F (about 4–6 minutes per batch depending on thickness). Transfer to a wire rack set over a baking sheet to drain.

In a small saucepan over low heat melt 3 tbs unsalted butter. Add 1/2 cup hot sauce, 1 tsp honey, 1/2 tsp white vinegar, and 1/4 tsp salt. Whisk until combined and warm, but not boiling. Remove from heat.

Place the drained fried chicken in a large bowl. Pour the warm buffalo sauce over the chicken and toss gently until every piece is evenly coated.

Cook fries

Bake or air-fry frozen fries according to package directions to achieve very crispy texture (usually 18–25 minutes at 425°F in oven, flipping halfway; 12–16 minutes at 400°F in air fryer). Spread fries on a baking sheet in a single layer.

Layer

When fries are hot and crispy, transfer them to an ovenproof platter or keep on the baking sheet. Scatter half of the shredded cheddar and half of the Monterey Jack over the fries.

Top with chicken

Top the cheesy fries with the buffalo-coated chicken strips, distributing evenly.

Melt cheese

Place the assembled fries and chicken under a broiler for 1–2 minutes, or return to a 425°F oven for 3–5 minutes, just until the cheese is melted and bubbly. Watch carefully to prevent burning.

Finish & garnish

Remove from oven. Scatter pickled jalapeño slices and thinly sliced green onions over the top. Drizzle with ranch or blue cheese dressing (about 1/2 cup) in a zigzag or dollop pattern. Sprinkle optional fresh cilantro if using. Serve immediately while hot and crispy.