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Loaded Fries are one of my favorite low calorie dinners for so many reasons. First, because they’re so filling and satisfying. Second, because you wouldn’t think a big, delicious plate of fries loaded with cheese and toppings would be a healthy, low calorie dinner option. But it is, and this Buffalo Chicken version might be my favorite one yet.
I’ve pretty much gotten crispy oven baked fries with minimal oil down to a science, so make sure to follow the recipe steps below so yours turn out perfect too. But if you don’t have time, or don’t want to make homemade fries, a bag of your favorite frozen fries works just as well here.
Another shortcut idea for this recipe for busy nights: instead of chicken breast, use rotisserie chicken. These two swaps cut the recipe time in half without sacrificing flavor. While the fries are in the oven, you can prep your toppings and make the best quick and easy low fat homemade ranch (the secret is pickle juice).
Make sure you give this recipe a try. I know you’ll love it as much as I do.
Loaded Buffalo Chicken Fries with Homemade Ranch
Equipment
- 1 large sauté pan or skillet
Ingredients
Crispy Baked Fries
- 2 lbs russet potatoes, washed well (about 4-5 potatoes; see Note 1)
- 1 tbsp avocado oil or avocado oil cooking spray
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp freshly cracked black pepper
- 1 tsp salt
Buffalo Chicken
- 2 lbs chicken breast (see Note 2)
- 1 tbsp avocado oil or avocado oil cooking spray
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp freshly cracked black pepper
- 1 tsp salt
- 1-2 tbsp Buffalo sauce, or more to taste
Low Fat Ranch Sauce
- 1 cup fat free Greek yogurt
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 2 tsp dried chives
- 1 tsp freshly cracked black pepper
- Salt, to taste
- 3-4 tbsp pickle juice, to taste
Toppings
- ½ cup low fat cheddar cheese, shredded (regular cheddar works too)
- ½ cup low fat mozzarella cheese, shredded (regular mozzarella works too)
- 1 large tomato, diced
- 1 bunch green onions, thinly sliced
- 4 cups romaine or iceberg lettuce, thinly sliced
- Buffalo sauce, to taste
Instructions
Oven Baked Fries
- Peel the potatoes (or leave the skin on) and cut into ½" thick sticks (you can cut them a little smaller or a little bigger, just make sure not to cut them too small or they'll burn in the oven)
- Rinse potatoes 2-3 times until the water runs clear then soak for 20 minutes
- Preheat oven to 325℉ and line a large baking sheet with parchment paper
- Drain potatoes then pat COMPLETELY dry
- Add potatoes to the baking sheet; toss with smoked paprika, garlic powder, dried parsley, black pepper, salt and avocado oil or a generous spray of cooking spray (ensure all potatoes are well coated)
- Bake for 15-20 minutes then increase the oven temperature to 375℉ and bake another for 10-15 minutes until golden and crispy on the outside but soft on the inside (see Note 3)
Buffalo Chicken
- Season the chicken breast on both sides with the spices and salt
- Heat a sauté pan or skillet over medium-high heat and add the avocado oil or spray with cooking spray
- Sear the chicken on both sides for 1 minute, then reduce heat to medium-low; cover and cook until cooked through, about 8-10 minutes
- Let cool for 5-10 minutes then dice and mix with Buffalo sauce to taste
- Top cooked fries with the chicken and cheese and return to the oven for 10 minutes until the cheese is melted
Low Fat Ranch Sauce
- In a small bowl, mix together all ingredients until well combined
Assembly
- Divide the cheesy fries into 4 servings
- Top with tomato, green onion, ranch sauce, Buffalo sauce to taste and lettuce
Notes
Nutrition
Let me know what you think – leave a comment/rating
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