Buffalo Chicken Fries with Creamy Ranch. Crispy crinkle fries loaded in golden fried chicken bites dripping in a buttery buffalo sauce and drenched with a homemade creamy and herbaceous ranch sauce finished with some freshly chopped chives.

These are some seriously epic fries! The crispy buffalo chicken bites paired with the creamy homemade Ranch are a knockout combination. Packed with fresh herbs and a bit of heat- it doesn’t get any better.

I’m a sucker for fries especially when they are loaded with amazing ingredients, this is a recipe you need to make ASAP! These fries check all the boxes when it comes to craving something takeout worthy that’s street food-style or that looks like it came off the menu. You won’t be able to put the fork down until the last bite.

FRIES

I chose to use some frozen crinkle fries instead of making my own from scratch because I was already making the ranch sauce, chicken and buffalo sauce from scratch and I figured those were enough steps. While the buffalo and ranch sauces are super quick and easy, the real work is in frying the chicken. I though it was important to mention what kind of fries to use and why. So crinkle fries are great for these types of recipes when your loading on a ton of ingredients and sauces. Because they are thick enough, they won’t get soggy and can hold the load your piling onto them and the second reason is that the ridges are great for all that delicious sauce to get into the fries little crevices so that each bite gets some sauce. You also want to make sure the fries aren’t over baked or in another word too crispy because they won’t be able to absorb the sauce. So make crinkle fries or choose thick cut fries, and don’t under cook them or over crisp them.

RANCH SAUCE

While you can use store bought ranch dressing instead of making your own for a similar effect and taste it’s always worth it to know how to make it from scratch incase you don’t have any in the fridge. If your like me, your fridge is already packed with a bunch of sauces, bottles and condiments and space is tight or limited so adding another bottle into the mix might not be the best option… because well unless you eat ranch every day it’s just gonna sit there for a while. It’s super easy to make your own, especially if you’ve got a great summer garden going with all these fresh herbs you need to use. Toss them into your homemade ranch that’s made with some mayonnaise, sour cream, a touch of buttermilk, fresh parsley, chives and dill. use Greek yogurt, or crème fraiche and add a touch of fresh lemon juice if you need to make some modifications to the standing ingredients.

BUFFALO CHICKEN 

I have fried chicken so many times and in so many different ways I think I can do it with my eyes closed and by muscle memory. Can you tell I love fried chicken?! Who doesn’t! I always pull the tender off the back of the chicken breasts that way I have a mixture of chicken tenders and larger breast pieces. To ensure I get the best tasting fried chicken pieces, I like to tenderize the breasts with a kitchen mallet so that the thickness is even across, as I’ve said many times its so that each piece cooks evenly and is the same temperature on the inside. Now for the ultimate fried chicken, soaking it in buttermilk is crucial. It helps to get it tender and the buttermilk drips that fall into the flour dredge help to create extra crunch on the outside of the chicken. The last thing i’ll say, is that I love to use Frank’s hot sauce to make the buffalo sauce, of course you can just buy it already made, their buffalo wing sauce is amazing and just gently warm it up on the stove.

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Print Recipe

Buffalo Chicken Fries with Creamy Ranch

Oven baked fries loaded with homemade crispy fried chicken tossed in buffalo sauce and finished with a quick creamy and herbaceous ranch drizzle

Prep Time15 minutes mins

Cook Time20 minutes mins

additional1 hour hr

Course: Lunch

Keyword: buffalo, fried chicken, fries, huevos rancheros

Ingredients

• 2 chicken breasts boneless and skinless
• 1 1/2 cups buttermilk
• 1/3 cup hot sauce
• 1 1/2 cups all-purpose flour
• 1 TBS smoked paprika
• 1 TBS garlic powder
• 1 tsp onion powder
• 1 tsp cayenne powder
• salt and pepper
• 1 1/2 cups Frank's Hot sauce
• 1/2 cup butter
• 2 servings of crinkle fries
• oil for frying
• chives for garnish

Ranch Sauce

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup buttermilk
• 1/3 cup parsley finely chopped
• 1/3 cup dill finely chopped
• 1/4 cup chives finely chopped
• 1 tbsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste

Instructions

• For the chicken: remove the tenders from each breast by cutting with a knife or pulling with your hands. Lay the breasts flat onto a cutting board and pound to an even thickness. Add all of the chicken pieces to a bowl, cover with the buttermilk and hot sauce. Let rest for at least 1 hour refrigerated.
• In the meantime make the ranch sauce: In a mixing bowl, combine all the ingredients. Stir well and chill until ready to use.
• Preheat oil for frying, while the oil is heating, cook the fries according to package directions if using frozen.
• In a large shallow bowl, combine the flour and spices. Using your hands, pull the chicken from the buttermilk and dredge through the flour mixture ensuring to coat both sides. Set aside until ready to cook.
• Once the oil is hot, gently drop the chicken into the oil and fry until golden on both sides or until the internal temperature reaches 165 degrees F. Set aside onto a wire rack. Repeat until all the chicken pieces are cooked.
• For the buffalo sauce: in a medium sauce pan, melt the butter and stir in the hot sauce. Simmer for 5 minutes until fully incorporated together and thickened.
• To serve: Toss the chicken pieces into the buffalo sauce, coating both sides. Chop into bite sized pieces and place directly over cooked fries. Finish by drizzling over a generous amount of ranch sauce and garnish with some chives. Enjoy!