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Homemade Buffalo Chicken Fries

  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 -8 1x


  • 23 pounds boneless (skinless chicken tenders)
  • 4 tbsp. olive oil
  • Pink Himalayan salt and pepper to taste
  • 45 large russet potatoes
  • 1 cup Frank’s hot sauce
  • 1/2 cup 1 stick unsalted, grass-fed butter
  • Blue cheese dressing
  • Gorgonzola crumbles


  1. Preheat the oven to 450 degrees F.
  2. Slice the potatoes lengthwise, place onto baking sheet, brush with olive oil and season with salt and pepper.
  3. Bake for 30-35 minute or until crispy and browned.
  4. Add the Frank’s hot sauce and butter to a medium-sized saucepan and heat over medium-low heat, stirring occasionally.
  5. While the fries are cooking, in a large skillet, add 2 tbsp. olive oil over medium heat. Add chicken tenders and season with salt and pepper (or, coat with olive oil, salt, and pepper and grill).
  6. Once done, using two forks shred the chicken into chunks.
  7. Add chicken to the sauce pan to coat.
  8. Remove fries from oven, top with chicken, Blue cheese, Gorgonzola and any remaining sauce if needed.