Canada’s poutine meets Buffalo, New York’s Buffalo chicken to create Buffalo Chicken Fries and we are never looking back.
Hands down, these buffalo chicken wing poutine are the way to go when it comes to an appetizer. I’m a classic (boneless, please) buffalo wings girl though and through. But I can never have wings without having fries on the side. I mean, if you’re going to indulge, you might as well freakin’ indulge, am I right or am I right?
Everything you love about classic wings is right here, piled high on top of ranch-flavored fries and smothered in a hot sauce gravy (because, well, why the F not?!). It also makes plenty for sharing (I know you may not want to, but for the sake of your health, promise me that you will). 
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Buffalo Chicken Fries
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Poutine meets Buffalo wings in this crazy-delicious mashup. Crispy fries, juicy chicken, and a creamy, spicy gravy – get ready for a flavor explosion!
Ingredients
- 1 1/2 lbs (680 g) frozen french fries
- 2 tbsp ranch seasoning/ranch dressing mix
- 4-6 breaded chicken strips/tenders
- 6 tbsp butter
- 1/4 cups (59 ml) all-purpose flour
- 1 cups (237 ml) milk
- 1/2 cups (118 ml) hot sauce
- 1/2 cups (118 ml) finely chopped carrots
- 1/2 cups (118 ml) finely chopped celery
- 3 green onions
- 1/2 cups (118 ml) bleu cheese crumbles
Instructions
- Preheat oven to 450°F (225°C).
- Toss french fries with ranch seasoning and spread in a single layer on a baking sheet.
- Place fries on a baking sheet in the oven.
- Place chicken on a separate baking sheet in the oven.
- Bake for 15 minutes, then toss fries and flip chicken.
- Continue baking for another 15-25 minutes, or until fries are crispy and chicken is cooked through.
- Meanwhile, melt butter in a saucepan over medium heat.
- Gradually whisk in flour, milk, and hot sauce.
- Remove from heat and set aside.
- To assemble poutine, place fries in a skillet or serving dish.
- Add chopped veggies.
- Add chicken (cut into smaller pieces if desired).
- Pour gravy over poutine.
- Sprinkle with bleu cheese.
- Serve immediately.
Notes
- For extra crispy fries, par-fry them for 5 minutes before baking.
- To make a richer gravy, use heavy cream instead of milk.
- Leftovers can be stored separately (fries, chicken, gravy) in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Canadian-American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
Can I use regular fries instead of ranch-flavored fries for the Buffalo Chicken Fries?
Yes, you can use regular fries, but the ranch-flavored fries add an extra layer of flavor that complements the buffalo chicken.
What type of hot sauce is best for the hot sauce gravy?
A classic buffalo sauce, like Frank’s RedHot, works best for the hot sauce gravy as it provides the authentic buffalo flavor.
How can I make the boneless buffalo chicken for the fries?
You can either fry or bake boneless chicken pieces, then toss them in buffalo sauce before layering them on the fries.
