Buffalo Chicken Loaded Fries Recipe

If you’re on the hunt for a game-changing snack or a hearty meal that’s all about big flavor and that perfect crunch, I have to share this Buffalo Chicken Loaded Fries Recipe with you. It’s one of those recipes that quickly became a family favorite in my house – rich, tangy buffalo sauce tossed chicken over crispy oven-baked fries, topped with melty cheese and a cool ranch drizzle. Trust me, once you try this, you’ll find yourself craving it again and again.

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Ingredients You’ll Need

All the ingredients here work harmoniously to deliver that irresistible Buffalo Chicken Loaded Fries Recipe experience. You’ll want good-quality potatoes for crispiness, flavorful cheese for melty richness, and of course, the buffalo sauce that brings the heat. I love grabbing fresh spring onions for a little punch of freshness.

• Russet Potatoes: These floury potatoes crisp up beautifully in the oven, just like traditional fries.
• Olive Oil: A drizzle helps get those fries perfectly golden without being greasy.
• Salt: Essential for seasoning those fries well and balancing flavors.
• Colby Cheese: I find this cheese melts wonderfully and adds a creamy contrast to the spicy chicken. A mix of red leicester and mozzarella works great, too.
• Spring Onions: Thinly sliced for a fresh, mild oniony flavor and a nice color pop.
• Cooked Shredded Chicken Breast: Using pre-cooked chicken speeds things up — rotisserie chicken works perfectly here!
• Franks RedHot Buffalo Sauce: The classic buffalo flavor that ties it all together.
• Reduced Fat Mayonnaise & Fat Free Greek Yoghurt: These combine to make a creamy, tangy ranch dressing with fewer calories.
• Semi Skimmed Milk: Used to thin out the ranch dressing for a perfect drizzle.
• Lemon Juice, Onion Powder, Garlic Powder, Dried Dill, & Dried Parsley: These seasonings give the ranch dressing a burst of herbaceous flavor.
• Pinch of Salt: Just enough to round out the dressing’s taste.

Variations

One of the things I love about this Buffalo Chicken Loaded Fries Recipe is how easy it is to tweak based on what you’ve got or what you prefer. Mix and match ingredients or sauce intensity to make it truly yours.

• Mild Version: If you’re not a fan of too much heat, go easy on the buffalo sauce or swap it with a milder wing sauce—I tried this for my mom, and she loved the flavor without the burn.
• Vegetarian Option: Replace shredded chicken with roasted cauliflower or crispy tofu tossed in buffalo sauce for a meat-free twist that still packs a punch.
• Cheese Choices: I’ve experimented with smoked gouda or pepper jack for a little smoky or spicy kick—feel free to get creative with your cheese.
• Extra Crunch: Adding crushed tortilla chips or fried onions on top before serving gives an addictive crunch that my guests rave about.

How to Make Buffalo Chicken Loaded Fries Recipe

Step 1: Prep Your Fries Like a Pro

Start by cutting your russet potatoes into fries. I usually leave the skin on for extra texture and nutrition, but peeling them is totally fine if you prefer. Soak your cut fries in ice-cold water for 30 minutes—that little trick gets rid of excess starch and helps you get that perfect golden crisp. Make sure to rinse them well afterward and pat them completely dry with a kitchen towel. Trust me, getting them dry is key for crispiness!

Step 2: Bake the Fries

Line a large baking tray with parchment paper and spread out your fries in a single layer. Drizzle with olive oil and sprinkle with salt, then toss well to coat every fry. Preheat your oven to 180°C fan (or 200°C/400°F/Gas Mark 6) and pop the tray in. Bake for about 45 minutes, flipping the fries every 15 minutes to ensure even cooking. You want them golden and crispy, but not burnt. Patience here pays off big time!

Step 3: Whip Up the Creamy Ranch Dressing

While your fries are baking, mix the reduced-fat mayonnaise, fat-free Greek yoghurt, semi-skimmed milk, onion powder, garlic powder, lemon juice, dried dill, dried parsley, and a pinch of salt in a bowl. This makes the ranch dressing that’s both creamy and herbaceous, balancing that spicy buffalo sauce perfectly. I always make a little extra because it’s so good drizzled over everything.

Step 4: Toss the Chicken in Buffalo Sauce

Combine the cooked shredded chicken with 6 tablespoons of your ranch dressing and the Franks RedHot Buffalo Sauce. Stir everything until the chicken is evenly coated. This step is what really makes the chicken zing with flavor. I like to taste it here — feel free to adjust the buffalo sauce amount if you want it spicier or milder.

Step 5: Assemble and Bake

Once the fries are perfectly crispy, remove them from the oven and layer the buffalo chicken over the top. Next, sprinkle the grated Colby cheese generously across everything. Place the loaded fries back in the oven for another 8-10 minutes, just until that cheese melts to gooey perfection. At this point, your kitchen will smell like heaven.

Step 6: Finish with Garnishes and Serve

Pull those fries out, sprinkle on the thinly sliced spring onions, and drizzle with the remaining ranch dressing (I like to thin it out with a splash of water for a nice drizzle). Serve immediately while warm — it’s hands down one of the most satisfying dishes I’ve made. Dive in and enjoy!

How to Serve Buffalo Chicken Loaded Fries Recipe

Garnishes

I like garnishing with plenty of fresh spring onions for zing and color, but sometimes I throw on a handful of chopped fresh cilantro for a bit of green brightness. If you’re feeling indulgent, a sprinkle of blue cheese crumbles takes it up another notch.

Side Dishes

This recipe is hearty enough on its own, but my go-to pairings are crisp celery sticks or a simple side salad with an acidic vinaigrette to cut through the richness. For game day, I often serve it alongside some cool coleslaw or even corn on the cob.

Creative Ways to Present

For a fun party platter, I’ve arranged these fries in individual small cast iron pans or mini skillets—everyone gets their own portion, and it looks so inviting. Another time, I layered them in a big shallow dish and scattered extra cheese and herbs on top before serving family-style, which made for a cozy shared meal.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the fridge for up to 2 days. I usually keep the fries and buffalo chicken toppings together so the flavors mingle overnight, but I do recommend reheating them carefully to keep some crispness.

Freezing

I don’t generally freeze the fully assembled loaded fries because the texture changes, but you can freeze the buffalo chicken mixture separately in a freezer-safe container for up to 3 months. When ready, thaw overnight before reheating.

Reheating

For best results, reheat leftovers in an oven or toaster oven at 180°C (350°F) for about 10-15 minutes to revive the fries’ crispness and melt the cheese again. Microwaving is faster but can make the fries soggy, so I only use that when I’m in a real rush.

FAQs

Final Thoughts

Every time I make this Buffalo Chicken Loaded Fries Recipe, it feels like a little celebration in my kitchen. The crispy fries paired with that tangy, spicy chicken and creamy cheese always bring smiles around the table. Whether you’re feeding your family on a cozy night or throwing a casual get-together, this recipe hits all the right notes. I can’t wait for you to try it—you’re going to love how easy it is and how fast it disappears!

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