Buffalo Chicken Loaded Fries

Crispy oven-baked fries tossed in a tangy buffalo-ranch sauce, topped with shredded chicken and melted cheese.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 55m
Total: 1h 40m
Ingredients
  • 1kg Maris Piper or other floury potatoes
  • 2 tsp olive oil
  • 1 tsp salt
  • 120g Red Leicester or mozzarella, grated
  • 4 spring onions, thinly sliced
  • 300g cooked shredded chicken breast
  • 80ml hot buffalo wing sauce
  • 4 tbsp reduced-fat mayonnaise
  • 4 tbsp fat-free Greek yoghurt
  • 2 tbsp semi-skimmed milk
  • 1 tbsp lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • Pinch of salt
Instructions
  1. Cut the potatoes into fries (skin on or off, your choice). Soak in ice-cold water for 30 minutes, then rinse and pat completely dry.
  2. Line a large baking tray with parchment paper. Add the fries, drizzle with the olive oil and salt, toss to coat, then spread out in an even layer.
  3. Preheat the oven to 200°C (180°C fan).
  4. Bake for approximately 45 minutes, flipping the fries a couple of times during cooking, until golden and crisp.
  5. Meanwhile, mix together the mayonnaise, yoghurt, milk, onion powder, garlic powder, lemon juice, dill, parsley and a pinch of salt to make the ranch dressing.
  6. Add 6 tablespoons of the ranch dressing to a bowl with the cooked chicken and buffalo sauce, mixing until well coated. Thin out the remaining ranch dressing with a little water to make it drizzlable.
  7. Once the fries are cooked, top with the buffalo chicken and sprinkle over the cheese. Return to the oven and bake for 8-10 minutes, until the cheese is melted.
  8. Sprinkle over the spring onions and drizzle with the remaining ranch dressing. Serve immediately.
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