Best Buffalo Ranch Chicken Fries Recipe By Tasty Recipes

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

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!

BAKED CHICKEN FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.
• Season bread crumbs with salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
• Dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs.
• Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.
• Enjoy!

BUFFALO RANCH CHICKEN FRIES RECIPE BY TASTY

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!

CHICKEN FRIES POUTINE RECIPE BY TASTY

Steps:

• Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
• In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
• In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
• Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
• Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1-2 minutes on each side, until fully cooked and golden. Drain on paper towels.
• Cook the McCormick Brown Gravy Mix according to the package directions.
• Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.
• Enjoy!

BUFFALO CHICKEN MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Line an 8x8-inch (20 x 20-cm) baking dish with parchment paper.
• In a large bowl, combine the cream cheese, chicken, hot sauce, cheeses, and ranch dressing mix with a fork until smooth and evenly mixed. Transfer to the prepared baking dish and smooth it with a spatula so that it's spread evenly in the dish. Freeze until solid, at least 1 hour.
• Working quickly, remove the solid mixture from the sheet and cut into 4x1-inch (10x3-cm) rectangles. (There should be 16 total.)
• Bread each stick by coating in flour, then dredging in egg, and then dipping in bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
• Heat the oil in a large pot until it reaches 375˚F (190˚C).
• Carefully lower 3 or 4 of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
• Serve warm with ranch.
• Enjoy!

CHICKEN FRIES

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

BUFFALO CHICKEN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a bowl, mix the chicken, cream cheese, and buffalo sauce.
• Pour mixture into a cast iron skillet and smooth with a spoon.
• Cover with cheddar cheese and bake for 20 minutes, or until cheese is melted and bubbly.
• Top with scallions and serve with your favorite chips.
• Enjoy!