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Buffalo Chicken Fries

These buffalo chicken fries are smothered in a creamy buffalo sauce then topped with juicy tender chicken, cheese, crispy bacon, and your choice of toppings. Naturally gluten-free.

Loaded fries on a platter.

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What’s to love about this recipe?

  • It can be served as an appetizer or a meal! These loaded fries would be a great choice for a game day appetizer/snack or a movie night dinner. There’s plenty to go around and they’re relatively easy to throw together.
  • They’re gluten-free! These buffalo fries prove that going without gluten doesn’t have to be a bad thing.
  • The toppings! If you have followed me for any length of time, you may have noticed I’m all about the toppings. Some say less is more, but I disagree (at least in the case of these fries).
Loaded buffalo chicken fries on a platter.

Ingredients + notes & substitutions

Top down ingredients for buffalo chicken fries (see recipe card).
  • Chicken: Chicken breast, tenderloins, or thighs; the choice is yours. Although a bit more work, I recommend cutting up some chicken thighs as the meat is more tender and flavorful. You can even use the scraps in addition to the skin and bones to make some chicken broth afterward.
  • Garlic powder: To season the chicken as well as the buffalo cheese sauce.
  • Onion powder: Also to season the chicken and the buffalo cheese sauce.
  • Bacon: These days I pretty much always recommend thick-cut bacon and this time is no exception. It’s not only meatier, but since it has a greater surface area than the thinner varieties it is infused with more smoky flavor. And that, in my book, is a plus!
  • Heavy whipping cream: For the creamy buffalo sauce. Half-and-half would be a suitable alternative.
  • Frank’s Red Hot: I’ve said it before and I’m sure I’ll say it again, but Frank’s is my go-to choice whenever I’m cooking up something with buffalo sauce. Its spot-on flavor, accessibility, and ease make it an obvious choice. It’s a key ingredient in the buffalo sauce and I also like to drizzle a little bit on the finished fries prior to serving.
  • Ground cayenne pepper: This is optional, but if you’re a spicy food lover like me I recommend it. Although Frank’s is wonderful, it’s just not all that spicy.
  • Frozen fries: You can use whichever type of fries you like and you can either bake or deep-fry them. I opted for steak fries because they are a bit heftier and thus can hold more toppings. If you intend for this recipe to remain gluten-free lookout for hidden gluten in the fries – sometimes they are coated in a breading containing flour.
  • Cheddar or Colby jack cheese
  • Ranch or blue cheese dressing: You just can’t have buffalo chicken without one of these dressings. Personally, I’m not a huge fan of blue cheese, so I opt for ranch in particular this garlic ranch – it’s super easy and only takes five minutes to throw together. Of course, if you’re not a fan of either, you can skip ’em both.
  • Roma tomato: Since these fries are so rich, adding some diced tomato is a nice way to add some freshness and balance the dish. It is optional, however.
  • Pickled jalapenos: Once again, this ingredient is optional. I like to layer them on for some additional heat and acid.
  • Fresh chives and/or parsley: A nice finishing touch, but not a must.

How do you make buffalo chicken fries? (+ tips)

  1. Preheat your oven or deep-fat fryer to the temperature indicated on the package of the fries. If baking, arrange the fries in a single layer atop a baking sheet and bake according to package instructions.

2. In a bowl, toss the chicken with the garlic and onion powder and set aside.

3. Cut the bacon slices into thirds lengthwise, then cut into 1/4-inch pieces.

4. Add the bacon to a skillet and cook over medium-high heat, stirring occasionally, for 6-8 minutes until nice and crispy. With a slotted spoon remove the bacon and transfer it to a paper towel-lined surface. *** You may at some point need to pour out some of the grease so that the bacon can really crisp up. Make sure to leave a tablespoon or so of grease, because you will be cooking the chicken in it. I usually do so around the midpoint. If you’re into reducing waste and don’t already, I encourage you to store your leftover bacon grease in a jar for future use. It’s wonderful for cooking all sorts of things including veggies, various proteins, and beans.

Bacon bits in a white bowl.

5. Add the chicken to the skillet, cook for 3-4 minutes, then flip and cook another 3-4 minutes until browned and thoroughly cooked through. Transfer the chicken to a plate or bowl and set aside.

Sautéed chicken pieces in a white bowl.

6. Meanwhile, in a small saucepan, melt the butter over medium-high heat. Whisk in the heavy whipping cream, buffalo sauce, one teaspoon of garlic powder, one teaspoon of onion powder, and the cayenne. Stir in the chicken and reduce to a simmer.

Sauce pan of buffalo sauce next to sauce pan with buffalo sauce and chicken.

7. If deep-frying the fries, go ahead and do so now following the package instructions. Once done, transfer to a paper towel-lined surface to absorb excess grease.

8. Transfer the fries to a serving dish/platter, top with the creamy buffalo chicken sauce, and sprinkle with cheese.

Three stages of buffalo chicken fries compilation.

9. Top with bacon, tomatoes, jalapenos (optional), and fresh herbs. Drizzle with ranch or blue cheese dressing or serve on the side for dipping.

How to store

So, I really don’t recommend holding onto any leftovers, as they get soggy real quick. That being said, they will keep refrigerated in an airtight container for up to four days.

Buffalo chicken fries with toppings.
Close up of loaded fries.

More buffalo chicken inspired recipes

  • Buffalo Chicken Rolls: A savory take on the cinnamon roll, these buffalo chicken rolls are loaded with a creamy buffalo sauce and tender chicken, then topped with cheese and baked to perfection.
  • Buffalo Fried Pickles: Make way for your new favorite appetizer! If you love fried pickles and buffalo wings you will not be disappointed. These pickles are dredged in a buffalo sauce batter and fried to perfection. Pair them with some garlic ranch and BAM!
  • Instant Pot Buffalo Chicken Chili: This Instant Pot buffalo chicken chili lets you get your weeknight wing fix with ease. Although super simple and hands-off, it’s definitely not lacking in flavor. Naturally gluten-free.

If you make these buffalo chicken fries I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Loaded buffalo chicken fries on a platter.

Buffalo Chicken Fries

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These buffalo chicken fries are smothered in a creamy buffalo sauce then topped with juicy tender chicken, cheese, crispy bacon, and your choice of toppings. Naturally gluten-free.

Ingredients

  • 1 pound chicken, cut into 1/-4 to 1/2-inch cubes
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  •  1/2 pound bacon, preferably thick-cut
  • 3/8 cup heavy whipping cream
  • 1 teaspoon cayenne powder (optional) 
  • 1/4 cup Frank's RedHot + more for finishing 
  • 1 bag frozen French fries (28-32 ounces) 
  • 1 cup shredded cheddar or Colby Jack 
  • Ranch or blue cheese dressing (optional) 
  • 1 Roma tomato, diced (optional) 
  • Pickled jalapenos (optional) 
  • Fresh chives and/or parsley, minced 

Instructions

    1. Preheat your oven or deep-fat fryer to the temperature indicated on the package of the fries. If baking, arrange the fries in a single layer atop a baking sheet and bake according to package instructions.
    2. In a bowl, toss the chicken with the one teaspoon of garlic powder and one teaspoon of onion powder and set aside.
    3. Cut the bacon slices into thirds lengthwise, then cut into 1/4-inch pieces.
    4. Add the bacon to a skillet and cook over medium-high heat, stirring occasionally, for 6-8 minutes until nice and crispy (see notes). With a slotted spoon remove the bacon and transfer it to a paper towel-lined surface.
    5. Add the chicken to the skillet, cook for 3-4 minutes, then flip and cook another 3-4 minutes until browned and thoroughly cooked through. Transfer the chicken to a plate or bowl and set aside.
    6. Meanwhile, in a small saucepan, melt the butter over medium-high heat. Whisk in the heavy whipping cream, buffalo sauce, one teaspoon of garlic powder, one teaspoon of onion powder, and the cayenne. Stir in the chicken and reduce to a simmer.
    7. If deep-frying the fries, go ahead and do so now following the package instructions. Once done, transfer to a paper towel-lined surface to absorb excess grease.
    8. Transfer the fries to a serving dish/platter, top with the creamy buffalo chicken sauce, and sprinkle with cheese.
    9. Top with bacon, tomatoes, jalapenos (optional), and fresh herbs. Drizzle with ranch or blue cheese dressing or serve on the side for dipping.

Storage: So, I really don't recommend holding onto any leftovers, as they get soggy real quick. That being said, they will keep refrigerated in an airtight container for up to four days.

Notes

    • You may at some point need to pour out some of the grease so that the bacon can really crisp up. I usually do so around the midpoint. Make sure to leave a tablespoon or so of grease, because you will be cooking the chicken in it. If you're into reducing waste and don't already, I encourage you to store your leftover bacon grease in a jar for future use. It's wonderful for cooking all sorts of things including veggies, various proteins, and beans
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 552Total Fat: 42gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 156mgSodium: 1227mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 38g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

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James

Sunday 7th of February 2021

These were a pefrect spicey appetizer.

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