Loaded Buffalo Chicken Fries with Homemade Ranch
These Buffalo Chicken Fries are high in protein, low in calories and absolutely delicious. They're loaded with cheese and toppings and covered in the easiest homemade low fat ranch.
Servings: 4 servings
Calories: 638kcal
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
Note 1: If you don’t have time, or don’t want to make homemade fries, you can use any frozen bagged fries of your choice. Cook according to directions on the bag and follow the remaining recipe steps.
Note 2: You can also use chopped or shredded rotisserie chicken for this recipe. Skip the cooking steps and mix the chicken with Buffalo sauce to taste.
Note 3: Starting at a low temperature to cook the potatoes then increasing to a higher temperature is the key to oven baked fries that are crispy and golden on the outside but soft on the inside. The total cooking time will depend on the size of the fries; they should be fork tender before the temperature is increased and removed from the oven as soon as the outside is golden.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 625 cals/75g protein/47g carbs/14g fat
Nutrition
Serving: 1 serving | Calories: 638kcal | Carbohydrates: 53g | Protein: 68g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 1953mg | Potassium: 2249mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7048IU | Vitamin C: 40mg | Calcium: 338mg | Iron: 5mg