Jun 09 2026
Restaurants›Potato Coop›Fried Chicken Loaded Fries Recipe

Fried Chicken Loaded Fries Recipe

Inspired by Potato Coop
Time55m
Serves4

Make Fried Chicken Loaded Fries Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fries

Chicken & Marinade

Breading & Frying

Cheese Sauce

Toppings & Garnishes

Method

Fries

  1. 1

    Prep potatoes

    Wash and peel potatoes (peel optional). Cut each potato into 1/3–1/2-inch thick fries for even cooking. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch.

  2. 2

    Dry fries

    Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry; moisture will make hot oil spit and reduce crispness.

  3. 3

    First fry (blanch)

    Heat about 1 liter of the vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until just softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm or refrigerate briefly while you finish the rest.

  4. 4

    Season fries

    In a small bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder. Toss the blanched fries with half of this seasoning now to begin flavoring; reserve remaining seasoning for after the second fry.

  5. 5

    Second fry (crisp)

    Raise oil temperature to 375°F (190°C). Fry fries in batches again for 2–4 minutes until golden brown and crispy. Drain on a wire rack, immediately toss with remaining seasoning and a touch more salt to taste. Keep fries warm while assembling.

Chicken & Marinade

  1. 6

    Cut and marinate

    Cut chicken into bite-sized pieces (about 1–1.5 inches). In a bowl, whisk together 1 cup buttermilk, 1 tbs hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge chicken pieces in the marinade, cover and refrigerate for 30 minutes to 4 hours (30 minutes is fine if short on time).

  2. 7

    Drain

    When ready to cook, remove chicken from the fridge and let sit at room temp 10 minutes. Shake off excess marinade (do not rinse) so the flour coating will adhere.

Breading & Frying

  1. 8

    Make breading mix

    In a large shallow bowl or tray combine 1.5 cups all-purpose flour, 1/3 cup cornstarch, 1 tsp baking powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt and 1 tsp black pepper. Mix thoroughly.

  2. 9

    Dredge chicken

    Working in batches, dredge the marinated chicken pieces in the flour mixture, pressing so the mix adheres well. Shake off excess and place on a tray. For extra crunch, you can double-dredge by briefly dipping back into leftover buttermilk then re-coating in the flour mix.

  3. 10

    Heat oil

    Use the remaining vegetable oil in the deep pot or fryer and heat to 350–360°F (175–180°C) for the chicken. Maintain a steady temperature; too low will make chicken greasy, too high will burn the exterior before the interior cooks.

  4. 11

    Fry chicken

    Fry chicken pieces in batches (do not overcrowd) for 4–6 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack. Keep warm in a low oven (200°F / 95°C) while finishing other batches.

Cheese Sauce

  1. 12

    Make roux

    In a medium saucepan, melt 3 tbs unsalted butter over medium heat. Add 3 tbs flour and whisk continuously for 1–2 minutes until the mixture is bubbly and pale (this cooks out the raw flour taste).

  2. 13

    Add milk

    Gradually whisk in 1.5 cups whole milk, scraping the pan, and bring to a gentle simmer. Cook, whisking, until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

  3. 14

    Finish sauce

    Reduce heat to low. Whisk in 2 cups shredded sharp cheddar, 2 tbs cream cheese (if using), 1 tsp Dijon mustard, 1 tsp hot sauce, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally so it doesn’t skin over.

Bacon & Toppings

  1. 15

    Cook bacon

    In a skillet over medium heat, cook 6 slices bacon until crisp, turning occasionally (about 8–10 minutes). Transfer to paper towels to drain and cool, then crumble or chop into bite-sized pieces.

  2. 16

    Prep fresh toppings

    Thinly slice 3 green onions on the bias. Drain and chop pickled jalapeños if needed (about 1/3 cup). Chop cilantro if using. Have 1/2 cup ranch dressing ready for drizzling.

Assembly

  1. 17

    Build base

    Divide fries among 4 plates or one large tray for sharing, making an even bed of crispy fries.

  2. 18

    Add chicken

    Top fries with the hot crispy fried chicken pieces, distributing evenly.

  3. 19

    Ladle cheese

    Generously spoon warm cheddar cheese sauce over the chicken and fries. Aim for coverage so fries soak a little but remain partially crisp.

  4. 20

    Finish toppings

    Scatter crumbled bacon and pickled jalapeños across the top. Drizzle ranch dressing in a thin zigzag. Sprinkle sliced green onions and chopped cilantro. Season with extra salt and pepper to taste.

  5. 21

    Serve

    Serve immediately while everything is hot and crisp. Provide napkins and extra hot sauce or ranch on the side.

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