Buffalo Chicken Fries Food

BUFFALO CHICKEN FRIES

Steps:

• Cook the french fries and chicken bites according to the package instructions.
• Coarsely chop the chicken bites.
• Spread the french fries on an oven-safe platter. Sprinkle with about half of the cheese. Top with the chopped chicken bites. Then sprinkle with the remaining cheese. Return to the oven at 350°F for about 5 minutes or until the cheese melts.
• Drizzle with the ranch dressing and serve.

BUFFALO CHICKEN FRIES

Steps:

• Peel the potatoes and slice lengthwise into 1/4-inch thick disks. Slice each disk into 1/4-inch thick sticks. If you want to keep the skin on, wash the potatoes before slicing.
• Place all of the potato sticks into a container or large bowl filled with cold water. Set aside to soak for at least an hour or preferably overnight. If soaking overnight, cover and keep in the fridge. This removes the starch, making the fries extra crispy!
• Drain the starch water and rinse off the fries twice with cold water. Transfer fries to a paper towel lined baking sheet and use another sheet of paper towel to pat and dry them as much as possible.
• Pour oil into a large deep pot, heat to 300°F. You can use a thermometer or wait a few minutes, then drop a small fry in the oil to check if it starts to fry gently. If it doesn't, wait a bit longer, if it begins to pop, turn the heat down.
• Once the oil is hot enough, grab a handful of fries (don't actually use your hands) and place them in the oil. Fry for 4-5 minutes to cook the inside, remove them from the oil if they begin to brown.
• Place fries onto another paper towel lined baking sheet or plate while you fry the remaining batches. You'll need to work in small batches because if too many fries are added at once, the oil can bubble up and spill over, so stick with a handful at a time to be safe.
• Once all fries are cooked, heat the oil to 400°F, then once again fry the fries in small batches until they are golden and crispy, another 3-5 minutes. Keep an eye on them, you don't want them to burn.
• Place them on paper towels to soak up the oil, then sprinkle with some salt. There's no measurements for this, feel free to sprinkle as much or as little salt as you like.
• In a bowl, toss the chicken chunks with 1/4 cup of cornstarch. Place the chunks of chicken on a wire rack and place in the refrigerator to rest for 15-20 minutes.
• Meanwhile, pour your oil into a pot, clipping a frying/candy thermometer to the side of your pot (making sure it's not touching the bottom) and heat until the oil reaches 350°F.
• In a medium bowl, combine the remaining 1/2 cup of cornstarch, flour, baking powder, salt, black pepper, garlic powder, paprika, cayenne and water.
• Remove chicken from refrigerator and dip in the cornstarch batter, then place in the oil. Fry in batches until brown and crispy, about 4-7 minutes.
• Remove from oil and place on a paper towel lined plate to drain the excess oil.
• Heat the butter and hot sauce in a heat safe bowl in the microwave in 30 second intervals until butter is melted. Stir until smooth.
• Pour buffalo sauce over the chicken and toss to completely coat the chicken.
• Transfer fries to a serving plate and place chicken pieces on top. Serve with my Spicy Aioli recipe, if desired. Enjoy!

BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
• Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
• As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

JANETTE'S 'CHICKEN-FRIED' BUFFALO STEAKS

Steps:

• Preheat the oven to 425 degrees F.
• Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
• In a shallow bowl, whisk the yogurt with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a large plate.
• Coat a baking sheet with nonstick spray. Dredge the steaks in the cereal, dip them in the yogurt mixture and then back in the cereal to coat. Place on the baking sheet and bake until browned and cooked through, about 10 minutes, turning the steaks over after 5 minutes. Serve immediately.
• Serving suggestion: Your favorite steak sauce and Janette's Oven-Baked French Fries with Homemade Ketchup.