Who doesn’t love a batch of fully loaded fries? Serve as an appetizer for game day or an easy weeknight meal in about 30 minutes. Seriously, so delish! If you’re like me and always on the hunt for easy recipes that are big on flavor, this one delivers. It’s hearty, semi-spicy (but not too hot), perfectly cheesy, and hints of a little sweetness from the fried onions. Give it a drizzle of ranch and you’re good to go!
Ingredients
FOR THE BUFFALO SAUCE:
- 1 cup Buffalo Hot Sauce
- 5 tbsp. Salted Butter
- 1/2 tsp. Worcestershire Sauce
- 1/2 tsp. Garlic Powder
- 1 Jalapeño, seeded and chopped
- Salt + Pepper, to taste
TO ASSEMBLE THE BUFFALO CHICKEN FRIES:
- 8 Chicken Strips, cut into smaller chunks
- 26 oz. Frozen French Fries
- 8 oz. Sliced Provolone Cheese
- 1.5 cups Shredded Mozzarella Cheese
- 1/2 cup French Fried Onions
- 3/4 cup Ranch, or more/less to taste
- 1/2 cup Sliced Green Onions
Instructions
- Preheat the oven to 450F. Spread the French fries onto a sheet pan and bake according to their packaged directions. Add an extra 10 minutes to the suggested time to ensure the fries are super crispy.
- While the fries are cooking, go ahead and bake or air fry the chicken strips according to their packaged directions. Once cooked, chop into smaller bite-sized pieces.
- Meanwhile, mix all ingredients for the buffalo sauce in a saucepan over medium-high heat. Once bubbly, set aside.
- Once crispy, remove the fries from the oven and top with the chicken, provolone cheese slices, then sprinkle with mozzarella cheese and French fried onions. Cook for 8 – 10 minutes until the French-fried onions are golden and cheese is melted.
- Drizzle the cheesy chicken fries with desired amount of buffalo sauce and ranch. Top with green onions and serve immediately.
Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with a goal to make everyone feel comfortable in their own kitchen and eat a more colorful plate. You can follow her on all social media platforms and via her website SliceOfJess.com.
