Bbq Chicken Loaded Fries Recipe

Bake or air-fry fries

Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C). Toss frozen fries with 1 tablespoon olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper to coat. Spread fries in a single layer on a rimmed baking sheet (use two sheets if needed) or place in the air fryer basket without overcrowding. Bake 22–30 minutes, turning once halfway, until golden and crispy (or air-fry 12–18 minutes, shaking basket halfway). Remove and keep hot on the baking sheet in a warm oven (about 200°F / 95°C) while you finish the toppings.

Season chicken

While fries cook, combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Pat the 1 lb diced chicken dry with paper towels and toss with the spice mix until evenly coated.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer (work in two batches if necessary). Cook, stirring occasionally, 4–6 minutes until pieces are nicely browned and cooked through (internal temperature 165°F / 74°C).

Sauce the chicken

Reduce heat to low, add 1/2 cup barbecue sauce to the skillet, and stir to coat the chicken. Cook 1–2 minutes until sauce is warmed and thickened slightly. Remove from heat and set aside.

Preheat broiler to high (or keep oven at 425°F if not using broiler). On the warmed baking sheet, spread the cooked fries into an even layer. Spoon the sauced BBQ chicken evenly over the fries.

Sprinkle 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack evenly over the chicken and fries. Place the baking sheet under the broiler about 6 inches from the heat source for 1–3 minutes, watching closely, until the cheese is melted and bubbling. If using oven at 425°F, return for 4–6 minutes until cheese melts.

Remove from oven/broiler. Sprinkle 2 tablespoons sliced green onions and 2 tablespoons chopped cilantro over the top. Add pickled jalapeños to taste (about 2 tablespoons if using). Drizzle 1/4 cup ranch dressing or dollop sour cream across the fries. Lightly dust with 1/4 tsp smoked paprika and optional 1/4 tsp chili powder for extra heat.

Divide into 4 servings (or serve family-style). Serve immediately while hot and crispy.