Description
A delicious and crispy oven-baked Buffalo Chicken Loaded Fries recipe featuring golden russet potato fries topped with tender buffalo-sauced shredded chicken, melted Colby cheese, fresh spring onions, and a creamy homemade ranch dressing. Perfect for a flavorful snack or casual meal, combining the tangy heat of buffalo sauce with the creaminess of ranch and the satisfying crunch of baked fries.
Ingredients
Scale
Fries
- 1kg (35.2oz) Russet Potatoes (or similar floury potato)
- 2 teaspoons olive oil
- 1 teaspoon salt
Toppings
- 120g (4.2oz) Colby cheese, grated (or mix of Red Leicester and Mozzarella)
- 4 spring onions (green onions), sliced thinly
- 300g (10.5oz) cooked shredded chicken breast
- 1/3 cup (80ml) Franks RedHot Buffalo Sauce
Ranch Dressing
- 4 tablespoons reduced fat mayonnaise
- 4 tablespoons fat free Greek yoghurt
- 2 tablespoons semi skimmed milk
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- Pinch of salt
Instructions
- Prepare the Fries: Cut the potatoes into fries, leaving the skin on if preferred. Soak the cut fries in ice-cold water for 30 minutes to remove excess starch, then rinse and pat completely dry with a clean towel.
- Set Up the Tray: Line an extra-large baking tray or two smaller trays with parchment paper. Add the fries to the tray, drizzle with olive oil and sprinkle with salt. Toss well to coat evenly, then spread them out in a single, even layer to ensure crispiness.
- Preheat the Oven: Set the oven to 180°C fan / 200°C conventional / 400°F / Gas Mark 6 to prepare for baking the fries.
- Bake the Fries: Place the tray in the oven and bake for about 45 minutes. Flip the fries a couple of times during cooking to promote even browning and crispiness. Bake until golden and crisp on the outside.
- Make the Ranch Dressing: In a bowl, combine 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. Mix thoroughly until smooth and well combined.
- Prepare the Buffalo Chicken: In a separate bowl, mix the cooked shredded chicken breast with 6 tablespoons of the prepared ranch dressing and Franks RedHot Buffalo sauce until all the chicken is evenly coated in a tangy buffalo-ranch mixture. Thin out the remaining ranch dressing with a little water to make it drizzable.
- Assemble and Bake: Once the fries are fully cooked, remove them from the oven and top evenly with the buffalo chicken mixture. Sprinkle the grated Colby cheese all over the top. Return the tray to the oven and bake for an additional 8-10 minutes, or until the cheese has melted beautifully.
- Finish and Serve: Remove from the oven and immediately sprinkle over the sliced spring onions. Drizzle with the remaining thinned ranch dressing and serve hot for a delicious, flavorful meal or snack.
Notes
- For extra crispy fries, ensure they are well dried before baking and avoid overcrowding the tray.
- You can substitute Colby cheese with a mix of Red Leicester and Mozzarella for a different cheese flavor.
- Adjust the amount of buffalo sauce according to your preferred spice level.
- The ranch dressing can be made ahead and stored in the fridge for up to 3 days.
- Serve immediately after assembling for the best texture and flavor experience.
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 3 grams
- Sodium: 1010 milligrams
- Fat: 19 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 4 grams
- Protein: 38 grams
- Cholesterol: 88 milligrams
