Loaded Buffalo Oven Fries Recipes

OVEN BAKED GARLIC AND PARMESAN FRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

CRISPY BUFFALO OVEN FRIES

Steps:

• Preheat oven to 450 degrees F.
• Place cut potatoes in a large stock pot and cover with cold water. Bring to a boil and once bubbling, only boil for 5 minutes. You gotta keep an eye on it! After 5 minutes, drain potatoes. Place in a large bowl and drizzle with oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
• While potatoes are cooking, heat buffalo wing sauce and butter in a small saucepan over low heat until combined.
• Remove potatoes from the oven and switch on your broiler to the highest setting. I left my oven rack in the center of the oven. Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly overtop. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions, chives and chopped cilantro. Dig in!

LOADED CHEESE FRIES

Steps:

• Heat oven to 425°F.
• Cover baking sheet with foil; spray with cooking spray. Spread GOLDEN CRINKLES onto prepared baking sheet.
• Bake 24 to 28 min. or until crisp and golden brown.
• Sprinkle with cheese and bacon; bake 3 to 5 min. or until cheese is melted.
• Top with sour cream and onions before serving.

BUFFALO CHICKEN FRIES

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!

LOADED BUFFALO CHICKEN FRIES RECIPE

Steps:

• Heat oil in a fryer or on the stove top to 350˚.
• Cook chicken tenders and fries until fully cooked. While they are frying start pre-heating to your oven 400˚.
• Once cooked chop the chicken tenders into bite size chunks, place in a bowl and toss in about a 1/4 cup of buffalo sauce.
• Line a baking sheet or a cast iron skillet with your cooked fries, next layer the mozzarella cheese, chicken, pepper jack cheese, and blue cheese crumbles.
• Place in oven and bake for about 5 to 10 minutes, until the cheese is melted and starting to bubble. Remove from the oven and drizzle the the rest of the buffalo sauce on and top by sprinkling with parsley and diced green onions.

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.

LOADED BUFFALO BLEU CHEESE FRIES

Steps:

• Preheat oven to 450 degrees F.
• Place cut potatoes in a large stock pot and cover with cold water. Bring to a boil and once bubbling, only boil for 5 minutes. After 5 minutes, drain potatoes.
• Place in a large bowl and drizzle with oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat.
• Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
• Remove potatoes from the oven and switch on your broiler to the highest setting.
• Heat buffalo wing sauce and butter in a small saucepan over low heat until combined.
• Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly over the top.
• Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions.
• Serve with ranch and remainder of buffalo sauce on the side.

BUFFALO CHICKEN WAFFLE FRIES

Steps:

• Preheat oven to 425 degrees (or according to the package of your waffle fries).
• Spread fries in a single layer on a sheet pan. Bake about 20 minutes, or as directed on the package.
• While fries are baking, add the hot sauce and butter to a medium skillet and cook over low heat until the butter has melted. Add the chicken and toss to coat. Taste and add more hot sauce if desired.
• When fries are finished baking, remove the pan from the oven and drop spoonfuls of the chicken over the fries. Top with both cheeses. Return to the oven for five minutes.
• Remove from the oven and drizzle with ranch dressing and sprinkle with chives. Serve immediately.

BUFFALO CHICKEN BACON CHEESE FRIES

Steps:

• Cook fries according to package.
• In a small bowl, while the fries are cooking, add shredded chicken, buffalo sauce, and green onions. Microwave for 30 seconds. Mix well.
• Once fries are done cooking, top with half of the cheese, buffalo chicken mixture, and layer with remaining cheese.
• Broil on high for 1 minute or until cheese has melted and is golden brown and bubbly. Enjoy immediately.

LOADED BUFFALO CHICKEN SWEET POTATO FRIES

Steps:

• Cut Sweet potatoes lengthwise into about 1/4" "planks" and then slice each plank into even strips to create your fries.
• Add fries to a large bowl and drizzle with avocado oil. Sprinkle with salt, pepper, garlic and onion powder and paprika and toss to evenly coat. Once coated, sprinkle arrowroot or cornstarch and toss again so that the fries are evenly coated and starch is combined with oil/spices.
• Place fries in the air fryer basket in a single layer and air fry for about 13 minutes, shaking the basket halfway through so fries get evenly crisped. You may have to fry in 2 batches as not to overcrowd the fries.
• While fries are cooking, combine your cooked chicken and buffalo sauce in a medium bowl, set aside.
• In a blender, combine mayo, avocado, lime juice, garlic, salt & pepper. Blend until smooth, adding water if necessary to create a drizzling consistency.
• Once fries are out of the air fryer, place on a plate or serving dish and layer on the buffalo chicken, avocado mayo drizzle, and toppings.

LOADED BBQ CHICKEN WAFFLE FRIES

Steps:

• Cook waffle fries according to package directions.
• Place heated waffle fries into a cast iron skillet or on a greased baking sheet.
• Toss chicken in BBQ sauce and place evenly over waffle fries.
• Top with shredded cheese, & place in oven to cook for about 15 minutes or until chicken is heated through & cheese is melted.
• After removing from oven, drizzle with ranch dressing, place a dollop of sour cream in the middle of loaded fries, & sprinkle with bacon pieces & green onion slices to garnish.
• Serve with additional BBQ sauce or ranch dressing for dipping. (Or mix in a little BBQ sauce to the ranch dressing for a BBQ ranch dip!)