BUFFALO CHICKEN FRIES
Steps:
- Cook the french fries and chicken bites according to the package instructions.
- Coarsely chop the chicken bites.
- Spread the french fries on an oven-safe platter. Sprinkle with about half of the cheese. Top with the chopped chicken bites. Then sprinkle with the remaining cheese. Return to the oven at 350°F for about 5 minutes or until the cheese melts.
- Drizzle with the ranch dressing and serve.
BUFFALO CHICKEN FRIES
These quick, easy and delicious Buffalo Chicken Fries are sure to be a new family favourite! Crispy fries are loaded with even crispier bite-sized chicken pieces that are coated in a spicy buffalo sauce and drizzled with a spicy aioli!
Provided by Dedra | QueensleeAppetit
Categories Game Day
Time 1h47m
Number Of Ingredients 17
Steps:
- Peel the potatoes and slice lengthwise into 1/4-inch thick disks. Slice each disk into 1/4-inch thick sticks. If you want to keep the skin on, wash the potatoes before slicing.
- Place all of the potato sticks into a container or large bowl filled with cold water. Set aside to soak for at least an hour or preferably overnight. If soaking overnight, cover and keep in the fridge. This removes the starch, making the fries extra crispy!
- Drain the starch water and rinse off the fries twice with cold water. Transfer fries to a paper towel lined baking sheet and use another sheet of paper towel to pat and dry them as much as possible.
- Pour oil into a large deep pot, heat to 300°F. You can use a thermometer or wait a few minutes, then drop a small fry in the oil to check if it starts to fry gently. If it doesn't, wait a bit longer, if it begins to pop, turn the heat down.
- Once the oil is hot enough, grab a handful of fries (don't actually use your hands) and place them in the oil. Fry for 4-5 minutes to cook the inside, remove them from the oil if they begin to brown.
- Place fries onto another paper towel lined baking sheet or plate while you fry the remaining batches. You'll need to work in small batches because if too many fries are added at once, the oil can bubble up and spill over, so stick with a handful at a time to be safe.
- Once all fries are cooked, heat the oil to 400°F, then once again fry the fries in small batches until they are golden and crispy, another 3-5 minutes. Keep an eye on them, you don't want them to burn.
- Place them on paper towels to soak up the oil, then sprinkle with some salt. There's no measurements for this, feel free to sprinkle as much or as little salt as you like.
- In a bowl, toss the chicken chunks with 1/4 cup of cornstarch. Place the chunks of chicken on a wire rack and place in the refrigerator to rest for 15-20 minutes.
- Meanwhile, pour your oil into a pot, clipping a frying/candy thermometer to the side of your pot (making sure it's not touching the bottom) and heat until the oil reaches 350°F.
- In a medium bowl, combine the remaining 1/2 cup of cornstarch, flour, baking powder, salt, black pepper, garlic powder, paprika, cayenne and water.
- Remove chicken from refrigerator and dip in the cornstarch batter, then place in the oil. Fry in batches until brown and crispy, about 4-7 minutes.
- Remove from oil and place on a paper towel lined plate to drain the excess oil.
- Heat the butter and hot sauce in a heat safe bowl in the microwave in 30 second intervals until butter is melted. Stir until smooth.
- Pour buffalo sauce over the chicken and toss to completely coat the chicken.
- Transfer fries to a serving plate and place chicken pieces on top. Serve with my Spicy Aioli recipe, if desired. Enjoy!
Nutrition Facts : Calories 284 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1576 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BUFFALO RANCH CHICKEN FRIES RECIPE BY TASTY
Here's what you need: boneless skinless chicken breast, kosher salt, freshly ground black pepper, all purpose flour, garlic powder, large eggs, Frank's® RedHot Buffalo 'N Ranch Thick Sauce, panko breadcrumbs, neutral oil, fresh parsley
Provided by Frank's RedHot
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the chicken into thin strips, about ½ inch wide, so they resemble fries. Season with ½ teaspoon salt and the pepper.
- In a medium bowl, whisk together the flour, garlic powder, and remaining teaspoon salt.
- In a separate medium bowl, whisk the eggs with the Frank's® RedHot Buffalo 'N Ranch Thick Sauce until well combined.
- Add the panko bread crumbs to a third medium bowl.
- Using tongs, coat the chicken strips in the flour, shaking off the excess. Transfer the chicken to the egg mixture and coat fully. Transfer to the panko bread crumbs and coat completely.
- Heat the oil in a medium-sized skillet over medium heat. Shallow-fry the chicken fries for 1-2 minutes on each side, flipping with tongs, until fully cooked and golden brown. Drain on paper towels and sprinkle with a bit more salt.
- Garnish the chicken fries with parsley and serve with Frank's RedHot Buffalo 'N Ranch Thick Sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 822 calories, Carbohydrate 52 grams, Fat 51 grams, Fiber 1 gram, Protein 39 grams, Sugar 3 grams
JANETTE'S 'CHICKEN-FRIED' BUFFALO STEAKS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
- In a shallow bowl, whisk the yogurt with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a large plate.
- Coat a baking sheet with nonstick spray. Dredge the steaks in the cereal, dip them in the yogurt mixture and then back in the cereal to coat. Place on the baking sheet and bake until browned and cooked through, about 10 minutes, turning the steaks over after 5 minutes. Serve immediately.
- Serving suggestion: Your favorite steak sauce and Janette's Oven-Baked French Fries with Homemade Ketchup.
Nutrition Facts : Calories 327 calorie, SaturatedFat 2 grams
FRIED BUFFALO CHICKEN SANDWICHES
Deliciously tender and juicy fried chicken, piled high with veggies, a touch of heat from buffalo sauce, cooled down with ranch dressing. It all works together for a fabulous sandwich!
Provided by Rebekah Rose Hills
Time 2h50m
Yield 6
Number Of Ingredients 14
Steps:
- Slice each chicken breast horizontally into 2 thin fillets. Place 6 fillets in a resealable zip-top bag with buttermilk, 1 tablespoon Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
- Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
- Add enough oil to a large skillet so that it thickly coats the bottom and heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat twice, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from oven. Place a chicken fillet on the bottom half of a bun. Add Buffalo sauce to taste. Top with pickle slices, tomato, and lettuce. Spread ranch dressing on the inside of the top bun and place over the sandwich. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 49.8 g, Cholesterol 67.7 mg, Fat 17.8 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 4.1 g, Sodium 926.1 mg, Sugar 2.8 g
BUFFALO CHICKEN FRITTERS
All the flavors of Buffalo wings tucked inside individual fritters. Serve with ranch dressing, if desired.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk egg in a large mixing bowl. Add chicken, bread crumbs, wing sauce, celery, blue cheese, and carrot. Mix well until evenly combined.
- Form mixture into 6 patties and place on a baking sheet. Freeze until firm, about 30 minutes.
- Heat oil in a large skillet over medium-high heat. Add fritters and cook, undisturbed, about 5 minutes. Carefully flip fritters and cook for 5 minutes more. Transfer patties to a paper towel-lined plate. Repeat with any remaining fritters.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 15.7 g, Cholesterol 74 mg, Fat 15.7 g, Fiber 0.3 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 589 mg, Sugar 0.5 g
FRIED BUFFALO CHICKEN SANDWICHES
Better than any buffalo sandwich you can order at a restaurant! My husband loves them, and we usually have them a few times per month.
Provided by ewells
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all sauce ingredients in a pan and simmer until melted.
- Set aside.
- Prepare chicken breasts by trimming off all visible fat and pounding.
- Mix batter ingredients until no lumps remain.
- Heat oil in frying pan over medium heat, about 350°F.
- Dredge chicken breasts in batter, letting any excess drain off.
- Fry on one side until golden and done (depending on how thinly you pound them, this takes between 5 - 7 minutes per side).
- Flip over, and continue to fry until done.
- Dip chicken breasts on both sides in buffalo sauce and serve on buns that have a light coating of mayonnaise on both sides.
- Top with cheese if desired.
- We usually serve this with french fries, so while I'm preparing the fries, I place the chicken breasts on a baking rack over a cookie sheet and keep them warm in a 200F oven.
Nutrition Facts : Calories 375.8, Fat 12.8, SaturatedFat 2.7, Cholesterol 65.3, Sodium 1239.4, Carbohydrate 42.2, Fiber 1.8, Sugar 6.8, Protein 19.9
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BUFFALO CHICKEN FRIES RECIPE - BUBBAPIE
From bubbapie.com
Cuisine AmericanCalories 462 per servingCategory Appetizer
- Preheat oven to 400 degrees and prepare a baking sheet by greasing with nonstick cooking spray.
- Bake chicken tenders according to package instructions. When the chicken tenders are cooked, chop them into bite-size pieces. Place the chopped chicken tenders in a large bowl and add the buffalo wing sauce. Toss to coat and set aside.
- Spread the French fries over the prepared baking dish and spray with nonstick cooking spray. Season with salt.
BUFFALO CHICKEN FRIES (SUPER EASY!) - LAUREN'S LATEST
From laurenslatest.com
5/5 (4)Total Time 30 minsCategory Appetizer, Dinner, Side Dish, SnackCalories 848 per serving
- Preheat oven to 450 degrees. Place fries onto a baking sheet and cook according to package directions.
- While fries are baking, melt butter in a large skillet over medium heat. Stir in hot sauce. Toss chicken in mixture to coat and heat through. Turn down to low to keep warm.
- Once fries are crispy and finished baking, Sprinkle with provolone, chicken pieces, and blue cheese crumbles.
- Cook 2-3 minutes or until cheese is melted. Top with cilantro and more hot sauce. Serve immediately.
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