Loaded Buffalo Chicken Fries

Ingredients

• 1.5 lb chicken breast (cubed)
• 1 cup buttermilk (for marinade)
• 0.25 cup pickle juice
• 0.25 cup buffalo sauce (for marinade)
• 2 tsp garlic powder (for marinade)
• 2 tsp onion powder (for marinade)
• 1 tsp chicken bouillon powder (for marinade)
• 1 tsp smoked paprika (for marinade)
• 1 tsp salt (for marinade)
• 1 tsp black pepper (for marinade)
• 1 tsp msg (optional)
• 1 cup all purpose flour
• 0.5 cup cornstarch
• 2 tsp garlic powder (for dredge)
• 2 tsp onion powder (for dredge)
• 1 tsp smoked paprika (for dredge)
• 1 tsp chicken bouillon powder (for dredge)
• 1 tsp salt (for dredge)
• 0.5 tsp black pepper (for dredge)
• 1 cup mayonnaise
• 1 cup buttermilk (for ranch)
• 0.25 cup whole milk (optional, for ranch consistency)
• 0.5 tbsp fresh dill (chopped)
• 1 tsp garlic powder (for ranch)
• 0.5 tsp salt (for ranch)
• 0.25 tsp black pepper (for ranch)
• 4 russet potatoes (large)
• neutral oil (vegetable, canola, or peanut, for frying)
• salt (to taste for fries)

Steps

1. 1

   In a large bowl, combine the cubed chicken breast, 1 cup buttermilk, pickle juice, 1/4 cup buffalo sauce, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp chicken bouillon powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp msg (if using). Mix well to ensure every piece of chicken is coated.

2. 2

   Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to several hours for better flavor.

3. 3

   Prepare the ranch dressing by whisking together the mayonnaise, 1 cup buttermilk, fresh dill, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. If the dressing is too thick, whisk in the whole milk 1 tablespoon at a time until the desired consistency is reached. Refrigerate until ready to serve.

4. 4

   Peel the russet potatoes and cut them into even fry shapes. Rinse them in cold water to remove excess starch, then pat them completely dry with paper towels.

5. 5

   In a large, heavy-bottomed pot or deep fryer, heat neutral oil to 350°F (175°C).

6. 6

   Fry the potatoes in batches until they are golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels. Season immediately with salt while hot.

7. 7

   In a separate shallow bowl, whisk together the dredge mixture: 1 cup flour, 1/2 cup cornstarch, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp smoked paprika, 1 tsp chicken bouillon powder, 1 tsp salt, and 1/2 tsp black pepper.

8. 8

   Remove the chicken from the marinade and dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick coating.

9. 9

   Fry the chicken pieces in the hot oil (350°F / 175°C) for 4-6 minutes until the internal temperature reaches 165°F and the outside is deep golden brown and crunchy. Drain on a wire rack.

10. 10

    Toss the fried chicken pieces in additional buffalo sauce until well coated.

11. 11

    To assemble, place a generous portion of fries on a plate. Top with the buffalo chicken pieces and drizzle with the homemade ranch dressing. Serve immediately.

Notes

For extra crispy fries, try double-frying them: once at 325°F until pale and soft, then again at 375°F until golden brown. The MSG in the marinade is optional but adds a significant savory depth to the chicken.

Nutrition per serving

• main
• appetizer
• fried
• chicken
• fries
• buffalo chicken
• game day
• dinner