Description
Crispy oven-baked Buffalo Chicken Loaded Fries, featuring golden Russet potato fries tossed in olive oil and salt, topped with shredded chicken coated in a tangy Franks RedHot Buffalo sauce and creamy ranch dressing, finished with melted Colby cheese and fresh spring onions. This dish is perfect for a flavorful snack or meal that combines classic comfort food with a spicy twist.
Ingredients
Scale
Fries
- 1kg (35.2oz) Russet Potatoes (or similar floury potato)
- 2 teaspoons olive oil
- 1 teaspoon salt
Toppings & Sauce
- 120g (4.2oz) Colby cheese, grated (or mix of Red Leicester and mozzarella)
- 4 spring onions (green onions), sliced thinly
- 300g (10.5oz) cooked shredded chicken breast
- 1/3 cup (80ml) Franks RedHot Buffalo Sauce
- 4 tablespoons reduced fat mayonnaise
- 4 tablespoons fat free Greek yoghurt
- 2 tablespoons semi skimmed milk
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- Pinch of salt
Instructions
- Prepare the Fries: Cut the potatoes into fries, leaving the skin on or peeling if preferred. Soak them in ice-cold water for 30 minutes to remove excess starch, then rinse and pat completely dry to ensure crispiness.
- Set Up the Tray: Line an extra-large baking tray or two smaller trays with parchment paper. Place the fries on the tray, drizzle with olive oil, sprinkle with salt, and toss to evenly coat before spreading them out in a single layer.
- Preheat the Oven: Preheat your oven to 180°C fan / 200°C / 400°F / Gas Mark 6 for even baking and a crispy finish.
- Bake the Fries: Bake the fries in the oven for about 45 minutes, flipping them a couple of times during cooking to ensure all sides become golden and crisp.
- Make the Ranch Dressing: In a bowl, combine the reduced fat mayonnaise, fat free Greek yoghurt, semi skimmed milk, onion powder, garlic powder, lemon juice, dried dill, dried parsley, and a pinch of salt. Mix well until smooth and creamy.
- Prepare the Buffalo Chicken: In another bowl, mix 6 tablespoons of the ranch dressing with the cooked shredded chicken and Franks RedHot Buffalo sauce until the chicken is thoroughly coated in the buffalo-ranch sauce mixture. Thin out the remaining ranch dressing with a little water until it’s drizzable.
- Assemble and Bake: Once the fries are cooked and crispy, top them evenly with the buffalo chicken mixture and sprinkle the grated Colby cheese over the top. Return the tray to the oven and bake for another 8-10 minutes until the cheese has melted and is bubbly.
- Finish and Serve: Remove from the oven, sprinkle the thinly sliced spring onions over the top, and drizzle with the remaining thinned ranch dressing. Serve immediately and enjoy the spicy, cheesy loaded fries.
Notes
- This recipe yields crispy, flavorful oven-baked Buffalo Chicken Loaded Fries perfect for sharing or as a hearty snack.
- Soaking the fries in cold water is key for maximum crispiness.
- You can substitute Colby cheese with a mix of Red Leicester and mozzarella for a more complex cheese flavor.
- If you prefer less spice, reduce the amount of buffalo sauce to taste.
- For a dairy-free version, substitute ranch dressing ingredients with appropriate alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 3 g
- Sodium: 1010 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 88 mg
