Buffalo Chicken Fries with homemade ranch dressing
Ingredients:
2 pounds boneless, skinless chicken breasts or tenderloins
1 cup Franks Buffalo Sauce (there are several heat levels. Choose your favorite)
2 TBSP ranch seasoning, plus more for sprinkling the fries
2 stalks of celery, diced small
1 (8oz) package of monterey jack cheese, shredded
1 cup ranch dressing (see recipe)
Chives for garnish
1. Cut the chicken into bite-sized pieces. Marinate in buttermilk and S+P for 2-4 hours.
2. Make the ranch dressing and reserve.
3. Chop the celery and chives and reserve.
4. Combine the flour, cornstarch, garlic powder, onion powder, cayenne and more S+P.
5. Heat a large dutch oven to 350 with about 2 inches of canola oil.
6. Preheat the oven to 450 for the fries
7. Using a slotted spoon, take the chicken out of the buttermilk a few pieces at a time. Toss in the flour mixture and then into the oil.
8. Fry in batches (likely 2 batches). Cook for 6-7 minutes, moving around occasionally. Remove chicken bites onto a wire rack and keep warm. Move on to the second batch.
9. While the chicken is frying, put your fries in the oven. Cook on one side for 10 minutes. Flip the fries, sprinkle with Ranch seasoning, change which tray was on the top and bottom. Continue cooking for another 8-10 minutes or until desired doneness. I like mine a little more on the well side because when you put all the sauce on the fries they're naturally going to get a little soggy.
10. Remove the fries from the oven and top with cheese. Place chicken bites all around. Place back in the oven for 1-2 minutes for cheese to melt and warm up the chicken even more if it's been waiting for the fries.
11. Remove the fries from the oven. Top with buffalo sauce, celery, ranch and chives. Serve immediately.
Recipe remix - Use the slow cooker to make pulled buffalo chicken for the fries.
Ingredients:
2 pounds boneless, skinless chicken breasts or tenderloins
1 cup Franks Buffalo Sauce (plus more for topping)
6 TBSP unsalted butter
2 TBSP ranch seasoning, plus more for sprinkling the fries
2 stalks of celery, diced small
1 (8oz) package of monterey jack cheese, shredded
1 cup ranch dressing (see recipe)
Chives for garnish
Directions:
1. Add chicken to a crock pot with ranch seasoning, butter and buffalo sauce. Toss and heat on low for 4-5 hours. Shred with a fork
2. Make the ranch dressing and reserve.
3. Chop the celery and chives and reserve.
4. Heat the oven to 425. Line a sheet pan with foil and spray with cooking spray. I did mine in batches and only made one tray at a time but you can do both fry packages in the oven at once, on separate trays.
5. Cook fries 10 minutes. Flip, sprinkle with ranch seasoning and return to the oven for 3-4 minutes. You want the fries a little crispier than normal because when you put everything on top they will naturally get a little soft.
6. Remove the fries from the oven and top with cheese. Place back in the oven for 1-2 minutes for cheese to melt.
7. Quick remove the fries from the oven. Top with chicken, more buffalo sauce, celery, ranch and chives. Serve immediately.
Homemade Ranch:
1/2 cup milk
1/4 cup sour cream
1 tsp honey or agave
1 tsp mustard
1/2 tsp Worcestershire
2 TBSP ranch (like the hidden valley seasoning packet)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Mix and enjoy. You will never buy bottled ranch again!
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