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These Buffalo Chicken Fries bring all the bold, spicy flavor of your favorite wings. Piled high with tender, seasoned chicken, melty cheese, and a drizzle of creamy dressing, these sweet potato fries are the kind of messy, satisfying food that disappears fast.
Buffalo Chicken Fries are basically just a giant pile of meaty, cheesy, spicy goodness. This combination of baked sweet potato fries and my buffalo chicken sloppy joes is going to wow your taste buds!
The ingredient that makes this dish a winner, though, is the cheese. Monterey Jack gives it an irresistible gooey texture, but only adds mild flavor so that the boldness of the blue cheese stands out against the spicy chicken mixture. It’s all finished with a drizzle of ranch dressing and a dollop of blue cheese dressing. Because the messier the better, right? And, oh my goodness, so darn amazing. My boys and I polished off the entire skillet!
Why You’ll Love These Buffalo Chicken Fries
- A flavor upgrade. Sweet potato fries add a hint of natural sweetness that balances the heat from the buffalo chicken and the sharpness of the blue cheese. Every bite is salty, spicy, creamy, and sweet.
- Crispy and satisfying. Baking the sweet potato fries gives you that perfect outer crunch with a soft center. With hearty chicken and gooey cheese on top? So good.
- Built for layering. The textures work beautifully together. Imagine crisp fries, saucy chicken, gooey cheese, and that finishing drizzle of dressing over everything.
What You’ll Need
Let’s go over the ingredients you’ll need for this meal real quick! (To find the exact amounts and the full set of directions, scroll down to the recipe card below.)
For the Sweet Potato Fries
- Sweet Potatoes: If sweet potato fries aren’t your thing, feel free to use russet potatoes or even frozen french fries.
- Olive Oil: To help the seasoning stick to the fries.
- Salt: I like to use kosher salt, but you can use regular table salt instead if you want.
- Pepper: Freshly ground black pepper offers the best flavor.
- Cheese: As mentioned above, use a mix of Monterey Jack cheese and crumbled blue cheese!
For the Buffalo Chicken
- Olive Oil: Or your favorite cooking oil (canola, etc.).
- Veggies: I like to add in a combination of onion, diced carrots, and celery (you can omit the celery if you like!).
- Salt & Pepper: Again, kosher salt and freshly ground pepper are my go-to choices.
- Chicken: Today we’ll be cooking with lean ground chicken breast.
- Homemade Buffalo Sauce: All you need is a mix of tomato sauce, hot sauce, and Worcestershire sauce.
Toppings
After your buffalo chicken fries are done, give them a drizzle or dollop of your favorite Ranch or Blue Cheese. I like to make my Greek Yogurt Blue Cheese Dressing or Greek Yogurt Ranch Dip. Or both!
Tips & Recipe Variations
Want to make the most of these Buffalo Chicken Fries? Here are a few helpful tips and easy ways to change things up:
- Cut the fries evenly. Take the time to slice your sweet potatoes into uniform matchsticks. This helps them roast at the same rate, so you don’t end up with some burned and some undercooked. If you’re short on time, you can even use store-bought frozen sweet potato fries, just be sure to crisp them up well in the oven.
- Double the batch for a party. These fries are always a hit, so if you’re serving a crowd, grab an extra sheet pan and double everything. Just make sure to spread the fries out in a single layer so they still get crispy.
- Save time with rotisserie chicken. Don’t feel like cooking ground chicken? Grab a rotisserie chicken, shred the meat, and toss it with buffalo sauce. It’s quick, easy, and still delivers all that spicy flavor.
- Try different cheese combos. Monterey Jack and blue cheese are classic, but you can mix it up with mozzarella for extra melt, sharp cheddar for bite, or even pepper jack if you want more heat.
- Buffalo Cauliflower Fries: Swap the chicken for roasted buffalo cauliflower tots to make it vegetarian. Still spicy, still satisfying.
Make It a Meal
What goes with these buffalo chicken fries, you ask? I highly recommend other game day favorites like these crispy air fryer onion rings, these gluten-free garlic knots, this stovetop gluten-free mac and cheese, or this world’s best chili recipe as well!
You can also serve them as a meal with a side of roasted cauliflower or a simple tossed salad with more of that ranch or blue cheese dressing.
How to Store
- Store in the Fridge: Let the fries cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
- To Reheat: Spread the fries out on a baking sheet and warm them in a 375°F oven for about 8–10 minutes, or until heated through and crispy again. You can also reheat them in an air fryer at 350°F for 3–5 minutes. I don’t recommend microwaving, as it can make the fries soggy.
More Buffalo Chicken Recipes
If you love these buffalo fries, check out some more buffalo chicken recipes below!
Buffalo Chicken Fries
Ingredients
For the Fries:
- 1 pound sweet potatoes, washed and dried, and peeled if desired
- 1 Tablespoon olive oil plus more for pan
- 1 teaspoon kosher salt
- freshly ground pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled blue cheese
- Ranch Dressing, optional
- Blue Cheese Dressing, optional
For the Buffalo Chicken:
- 1 teaspoon oil
- 1/2 cup chopped onion, chopped (about ½ medium onion)
- 1 cup diced carrots or a mixture of carrots and celery
- salt and pepper
- 1 pound lean ground chicken breast
- 8 ounces tomato sauce
- 1/4 cup hot sauce, more or less, depending on how spicy you like it
- 1 Tablespoon Worcestershire Sauce
Instructions
For the Fries:
- Preheat oven to 450°F, and coat a baking sheet with olive oil or cooking spray.
- Cut potatoes into slices about ½ in. wide and 2-3 in. long
- Toss the potatoes in the olive oil, salt and pepper, and herbs, and lay on the baking sheet in a single layer.
- Bake for 10 minutes, flip the fries, and bake for about another 10-15 minutes, or until golden and crispy. While the fries are baking, prepare the Buffalo Chicken.
- Pile the fries onto a baking sheet or into a skillet that has been lightly coated with oil, top with Buffalo Chicken mixture, Monterey Jack, and blue cheese. Bake for another 5-7 minutes or broil 2-4 minutes, or until cheese is melted and bubbly.
- Drizzle or serve with Ranch and/or Blue Cheese Dip/Dressing.
For the Buffalo Chicken:
- Heat oil in a saute pan over medium heat.
- Add onions, carrots (and celery, if using), and a pinch of salt and pepper.
- Cook for 5-6 minutes, or until onions are becoming translucent and vegetables are softening.
- Add the ground chicken, and cook until done, breaking up the meat as it cooks.
- Stir in the tomato sauce, hot sauce, and Worcestershire, and simmer for several minutes, until excess moisture has evaporated and mixture has thickened.
Did you make this?
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Are you kidding me Briane? These look amazing! I would love it if you’d come visit Skip The Housework link party and link them up! http://www.reasonstoskipthehousework.com/skip-housework-link-party-54/
Thanks so much!
These are UNREAL! Looks like heaven!
Yep, pretty much 🙂
Your husband and my husband sound a lot alike. Mine has been known to unhook the basement TV and move it up to the living room so he can watch two sports at once, on really big sports days. Meanwhile, I’m in the kitchen. Next time this is going on, I’ll remember this recipe. Love the combination of sweet from the potatoes, and spicy!
We’ve brought TVs outside!! Thanks Lori, I love adding a little spice to sweet potatoes!
Those sound amazing, Brianne! I love anything buffalo chicken, and you can’t go wrong with Gallo! Gorgeous photos, as always <3
Thanks Rachel! Yes, I love to “Buffalo” everything!
This looks so delicious- I want to go to watch the big game at your house! 😉
Come on over!