Buffalo sauce was invented in 1964 at Anchor Bar using Frank's RedHot and butter—no other hot sauce creates that perfect orange coating.
Buffalo Loaded Fries
Dive into a flavor explosion with our Buffalo Loaded Fries! Crispy, golden fries take center stage, generously topped with tender chicken, gooey cheese, and a zesty kick of Buffalo sauce. Perfect for game day or a satisfying snack, this dish is a crowd-pleaser that’ll leave you craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 296g potatoes (10.4 oz)
🥩Meat & Seafood(1)
- 12oz chicken tenderloin (340 g)
🥛Dairy & Eggs(2)
- 1/2 cup fat free cheddar (120 ml)
- 2 slices fat free provolone (chopped)
🫙Pantry Staples(2)
- 5g all purpose flour (0.04 cup)
- 1 tbsp avocado oil (15 ml)
🍯Sauces & Condiments(1)
- 2 tbsp Lite ranch (30 ml)
📦Other(1)
- 2 tbsp Buffalo (30 ml)
👨🍳 Instructions
- 1
Chop potatoes into fry shaped pieces.
- 2
Put in bowl, oil and season (Cajun, salt, pepper) add flour.
- 3
Air fry on 375 for 5 minutes, sift around, and repeat until desired crunchiness.
- 4
Plate fries.
- 5
Add layer of cheese.
- 6
Add cooked, diced chicken to a bowl and add Buffalo sauce and ranch and mix.
- 7
Add chicken on top of fries.
- 8
Add a final layer of cheese and broil until cheese turns golden brown.
- 9
Enjoy!
💡 Pro Tips
- ✓Soak cut potatoes in cold water for 30 minutes before seasoning to remove excess starch, which creates crispier fries by preventing starch from forming a gummy coating during cooking.technique30 minutes
- ✓Use only 1-2 tablespoons of flour per pound of potatoes - too much flour creates a thick, pasty coating that steams rather than crisps in the air fryer.ingredient1-2 tbsp per pound
- ✓Pat potatoes completely dry after soaking and before oiling because water creates steam that prevents the Maillard reaction needed for browning at 375°F.technique375°F
- ✓Mix buffalo chicken while it's still warm (140-160°F) so the sauce penetrates better and the fats emulsify properly with the ranch for better coating adhesion.timing140-160°F
- ✓Use low-moisture mozzarella or aged cheddar for the final broiling layer because high-moisture cheeses release water under the broiler's intense heat, creating soggy fries underneath.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Buffalo sauce was invented in 1964 at Anchor Bar using Frank's RedHot and butter—no other hot sauce creates that perfect orange coating.
Buffalo Loaded Fries
Dive into a flavor explosion with our Buffalo Loaded Fries! Crispy, golden fries take center stage, generously topped with tender chicken, gooey cheese, and a zesty kick of Buffalo sauce. Perfect for game day or a satisfying snack, this dish is a crowd-pleaser that’ll leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 296g potatoes (10.4 oz)
🥩Meat & Seafood(1)
- 12oz chicken tenderloin (340 g)
🥛Dairy & Eggs(2)
- 1/2 cup fat free cheddar (120 ml)
- 2 slices fat free provolone (chopped)
🫙Pantry Staples(2)
- 5g all purpose flour (0.04 cup)
- 1 tbsp avocado oil (15 ml)
🍯Sauces & Condiments(1)
- 2 tbsp Lite ranch (30 ml)
📦Other(1)
- 2 tbsp Buffalo (30 ml)
👨🍳 Instructions
- 1
Chop potatoes into fry shaped pieces.
- 2
Put in bowl, oil and season (Cajun, salt, pepper) add flour.
- 3
Air fry on 375 for 5 minutes, sift around, and repeat until desired crunchiness.
- 4
Plate fries.
- 5
Add layer of cheese.
- 6
Add cooked, diced chicken to a bowl and add Buffalo sauce and ranch and mix.
- 7
Add chicken on top of fries.
- 8
Add a final layer of cheese and broil until cheese turns golden brown.
- 9
Enjoy!
💡 Pro Tips
- ✓Soak cut potatoes in cold water for 30 minutes before seasoning to remove excess starch, which creates crispier fries by preventing starch from forming a gummy coating during cooking.technique30 minutes
- ✓Use only 1-2 tablespoons of flour per pound of potatoes - too much flour creates a thick, pasty coating that steams rather than crisps in the air fryer.ingredient1-2 tbsp per pound
- ✓Pat potatoes completely dry after soaking and before oiling because water creates steam that prevents the Maillard reaction needed for browning at 375°F.technique375°F
- ✓Mix buffalo chicken while it's still warm (140-160°F) so the sauce penetrates better and the fats emulsify properly with the ranch for better coating adhesion.timing140-160°F
- ✓Use low-moisture mozzarella or aged cheddar for the final broiling layer because high-moisture cheeses release water under the broiler's intense heat, creating soggy fries underneath.ingredient