Buffalo Chicken Loaded Fries Recipe

If you’re on the hunt for the ultimate game day snack or a cozy night in treat, this Buffalo Chicken Loaded Fries Recipe will knock your socks off. I absolutely love how these fries turn out super crispy, layered with spicy buffalo chicken, and drizzled with a tangy ranch sauce—trust me, every bite is pure comfort. Whether you’re feeding a crowd or just want an indulgent solo snack, you’re going to want to keep this recipe close.

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Ingredients You’ll Need

What I love about this Buffalo Chicken Loaded Fries Recipe is how simple, everyday ingredients come together in such an irresistible way. Plus, most of these you probably already have in your fridge or pantry, so there’s little hassle shopping-wise.

• Russet Potatoes: I always use Russets because their high starch content makes fries super crispy on the outside and fluffy inside.
• Olive Oil: Just enough to help the fries crisp up nicely in the oven without making them greasy.
• Salt: Essential for seasoning those fries perfectly from the get-go.
• Colby Cheese: It melts beautifully and has a mild flavor that complements the spicy buffalo really well.
• Spring Onions (Green Onions): Add a fresh, slightly sharp pop of color and flavor at the end.
• Cooked Shredded Chicken Breast: I usually cook mine ahead or use leftovers—super easy to prep!
• Frank’s RedHot Buffalo Sauce: The classic tangy, spicy flavor is a game changer. If you’re a heat lover, feel free to add more.
• Reduced Fat Mayonnaise & Fat-Free Greek Yogurt: These combine for a creamy homemade ranch that cools down the heat and adds richness.
• Semi Skimmed Milk: Just a little to thin out the ranch dressing to a nice drizzle consistency.
• Lemon Juice, Onion Powder, Garlic Powder, Dried Dill, and Dried Parsley: These spices and herbs amp up the ranch flavor and add fresh dimension.

Variations

One of the best parts about this Buffalo Chicken Loaded Fries Recipe is how easy it is to tweak to your own taste or dietary needs. Over time, I’ve played with a few variations and found some favorites that I think you’ll enjoy too.

• Dairy-Free Version: Swap out the cheese for a vegan alternative and make the ranch with dairy-free mayo and plant-based yogurt for a tasty allergy-friendly option.
• Extra Spicy Kick: I like adding a dash of cayenne pepper or some chopped jalapeños to the buffalo sauce when I really want to turn up the heat.
• Different Cheese Combos: Mixing mozzarella with red Leicester gives a great melt and sharper flavor—you can try your favorite cheeses to switch it up.
• Vegetarian Style: Skip the chicken and pile on roasted cauliflower or crispy tofu tossed in buffalo sauce for a delicious meatless alternative.

How to Make Buffalo Chicken Loaded Fries Recipe

Step 1: Prepare Crispy Oven Fries

Start by cutting your potatoes into evenly sized fries—I usually keep the skin on because it adds a nice texture, but peeling is fine if you prefer a smoother bite. Soak the cut fries in ice-cold water for about 30 minutes; this step helps get rid of excess starch and makes them crispier when baked. After soaking, make sure to pat them completely dry with a clean kitchen towel to avoid sogginess.

Step 2: Bake the Fries to Golden Perfection

Line a large baking tray with parchment paper and toss your dried fries with olive oil and salt. Spread them out in a single layer for even cooking—crowding the tray will steam them instead of crisping. Pop them in your preheated oven at 180°C fan (or 400°F) and bake for around 45 minutes, flipping the fries every 15 minutes or so. You’re looking for a gorgeous golden color and crispy edges here; patience really pays off!

Step 3: Whip Up the Creamy Ranch Dressing

While the fries are baking, mix your reduced-fat mayonnaise and fat-free Greek yogurt together in a bowl. Add the semi-skimmed milk to thin it out just a bit and then stir in your lemon juice, garlic powder, onion powder, dried dill, dried parsley, and a pinch of salt. This homemade ranch is the perfect creamy counterpoint to the spicy buffalo sauce and brings everything together.

Step 4: Toss the Chicken in Buffalo Sauce

Take your cooked shredded chicken and mix it with about 6 tablespoons of the ranch dressing and the Frank’s RedHot Buffalo Sauce in a bowl. This gives the chicken that signature spicy, tangy flavor while keeping it moist and flavorful. Don’t be shy—make sure every bit is well coated.

Step 5: Assemble and Melt the Cheese

Once your fries are golden and crispy, pull them out of the oven and scatter the buffalo chicken evenly on top. Then sprinkle the grated Colby cheese over everything. Return the tray to the oven for 8 to 10 minutes, until the cheese melts beautifully and everything is warmed through.

Step 6: Finish with Freshness and Serve

Right before serving, sprinkle generously with sliced spring onions for a fresh burst of color and flavor. Drizzle the remaining thinned ranch dressing over the top for a creamy finish. Serve immediately while everything is warm, gooey, and ready to devour—you’re gonna love this!

How to Serve Buffalo Chicken Loaded Fries Recipe

Garnishes

For me, the green of spring onions is non-negotiable—it adds freshness and a bit of bite that contrasts the rich sauce and cheese perfectly. Sometimes I also sprinkle a little extra dried parsley or even a dash of smoked paprika to up the visual appeal and flavor punch.

Side Dishes

I usually serve these loaded fries alongside crisp celery sticks and carrot batons to cut through all the richness. A simple green salad with a light vinaigrette works beautifully too, helping balance out this indulgent dish.

Creative Ways to Present

For party nights, I like to pile my Buffalo Chicken Loaded Fries Recipe into mini cast-iron skillets or little paper cones for easy sharing and a fun, casual vibe. It’s always a hit when guests can grab a personal portion that’s messy but oh-so-delicious.

Make Ahead and Storage

Storing Leftovers

If there are any leftovers (and honestly, that’s rare in my house!), I transfer them to an airtight container and store them in the fridge for up to two days. The fries lose some crispness but are still super tasty.

Freezing

I don’t usually freeze the fully assembled loaded fries because the texture changes, but you can freeze cooked shredded chicken tossed in buffalo sauce separately for up to three months—it’s a handy shortcut for busy days.

Reheating

To reheat leftovers, spread the fries and chicken on a baking sheet and pop them back in the oven at 180°C (350°F) for about 10-15 minutes. This helps get some of that crispness back. Avoid the microwave for fries unless you want soggy fries!

FAQs

Final Thoughts

This Buffalo Chicken Loaded Fries Recipe quickly became one of my all-time favorites because it combines everything I love: crispy potatoes, spicy-sauced chicken, melted cheese, and cool ranch—all in one cozy dish. I still remember the first time I made it for a casual Friday night with friends and how everyone kept going back for more. It’s so easy to make but feels like a total treat, and I can’t recommend it enough if you want to impress yourself — and your guests! Give it a try, and I bet it’ll become a regular in your recipe rotation too.

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