Loaded Buffalo Chicken Fries Food

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!

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.