Loaded Buffalo Chicken Fries with Cheddar and Blue Cheese
These loaded fries pile saucy buffalo chicken and melted cheddar on a tray of crispy fries, then finish with cool ranch and tangy blue cheese. They are great for game day, a casual dinner or anytime you want wing flavor without the wings.
Preparation Steps
Heat the oven to 400°F (200°C). Spread the fries in a single layer on a large baking sheet and bake for 20 to 25 minutes, turning them halfway, until crisp and golden.
Meanwhile, toss the chicken with garlic powder, smoked paprika, salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes, stirring now and then, until browned and cooked through to 165°F (74°C).
Pour the buffalo sauce over the chicken, stir to coat and let it bubble for 2 minutes so the sauce clings.
Pile the buffalo chicken over the hot fries on the baking sheet and scatter the cheddar on top.
Return the tray to the oven for 3 to 5 minutes, just until the cheese melts.
Drizzle with ranch, sprinkle with blue cheese and green onions, and serve right away with extra buffalo sauce on the side.
Tips & Variations
- Spread the fries out with space between them; crowded fries steam and turn soft.
- Use chicken breast or rotisserie chicken instead of thighs, or swap the blue cheese for feta.
- The fries are best fresh, but leftovers keep in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven or air fryer until steaming hot.
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