Chicken Bacon Sriracha Ranch - Tine Recipe
Hand-cut Red River Valley French Fries topped with smoked chicken, bacon, lettuce, tomato, and Sriracha ranch dressing.
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Ingredients
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Fries
Smoked Chicken
Bacon
Vegetables & Garnish
Sriracha Ranch Dressing
Method
Fries
Soak and dry
Soak the cut potatoes in cold water for at least 30 minutes (up to 2 hours) to further remove starch. Drain and pat completely dry with clean kitchen towels or paper towels.
Heat oil
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Use enough oil to fully submerge the fries (about 3–4 cups for a small pot).
First fry (blanch)
Working in batches, fry the dried potatoes at 325°F for 3–4 minutes until pale and just tender but not browned. Remove with a slotted spoon and drain on paper towels.
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and black pepper.
Smoked Chicken
If you have pre-smoked chicken breast, shred it into bite-size pieces. Toss the shredded chicken with 1 tsp olive oil, smoked paprika, garlic powder and 1/4 tsp salt. Warm the chicken in a skillet over medium heat for 2–3 minutes until heated through and lightly browned in places. Keep warm.
Bacon
Cook thick-cut bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain, then chop or crumble into bite-size pieces. Reserve a little rendered bacon fat (optional) for extra flavor when tossing chicken or fries.
Sriracha Ranch Dressing
In a bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning (or the dried herb/spice mix), Sriracha, lemon juice, salt and pepper until smooth. Taste and adjust heat or acidity: add more Sriracha for spice, more buttermilk to thin, or a pinch more salt if needed.
Assembly & Garnish
Divide the hot fries onto serving plates or the tine vessel. Scatter the warm shredded smoked chicken evenly over the fries, followed by crumbled bacon.
Top with shredded lettuce and diced tomato.
Drizzle the Sriracha ranch generously over the top (about 2–3 tbsp per serving), or serve on the side. Garnish with sliced chives.
Serve immediately while fries are hot and crisp.