Loaded Buffalo Chicken Fries
Runway Chef
Ingredients
- 1 1/2pounds frozen french fries
- 2tablespoons ranch seasoning/ranch dressing mix
- 4 to 6 breaded chicken strips/tenders
- 6tablespoons butter
- 1/4cup all-purpose flour
- 1cup milk (you can also use chicken broth or beer for a slightly different flavor)
- 1/2cup hot sauce
- 1/2cup finely chopped carrots
- 1/2cup finely chopped celery
- 3 green onions, sliced
- 1/2cup bleu cheese crumbles
Instructions
- Preheat oven to 450 degrees.
- Toss the french fries with the ranch seasoning. Spread the fries in a single layer on a baking sheet and pop them into the oven. Place the chicken on a separate baking sheet and place that in the oven, as well. Bake for 15 minutes, then give the fries a toss and flip the chicken pieces over. Continue baking another 15-25 minutes, or until everything is well done and super crispy. You’ll want the fries to be super crispy so they hold up well to the gravy.
- Meanwhile, in a saucepan set over medium heat, melt the butter. Then, gradually whisk in the flour, the milk and lastly, the hot sauce. Immediately remove from the heat and set aside.
- To assemble the poutine, place the fries in a skillet (or serving dish of your choice). Toss on the chopped veggies. Next, add on the chicken (which you can cut into smaller pieces first, if you prefer). Pour on the gravy and finish with a sprinkle of bleu cheese. Serve immediately.
This recipe from Honest Cooking was republished with permission. It originally appeared on Runway Chef as Buffalo Chicken Poutine.
Runway Chef
Runway Chef