Description
Loaded Fried Chicken Fries
This irresistible snack is packed with crispy fried chicken, golden fries, creamy sauce, crunchy bacon, and fresh green onions—a perfect indulgent treat!
Ingredients:
Main Components:
1 lb French fries (frozen or homemade)
1/2 lb chicken tenders (cut into bite-sized pieces)
1 cup all-purpose flour
1/2 cup buttermilk
1 large egg
Vegetable oil (for frying)
Toppings:
4 strips bacon, cooked and crumbled
2 green onions, thinly sliced
Creamy ranch or special sauce
Instructions:
Step 1: Prep the Fries
Bake or fry the French fries until golden and crispy. Set aside on a baking sheet lined with paper towels to keep warm.
Step 2: Prepare the Fried Chicken
In a mixing bowl, whisk together the buttermilk and egg.
In another bowl, season the flour with salt, pepper, paprika, and garlic powder.
Dip the chicken pieces into the buttermilk mixture, then coat them in the seasoned flour. Repeat for an extra crispy coating.
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken pieces in batches until golden brown (about 4-5 minutes). Drain on paper towels.
Step 3: Assemble the Dish
Layer the crispy fries in a serving dish or basket.
Top with fried chicken pieces, crumbled bacon, and a generous drizzle of creamy sauce.
Garnish with fresh green onions.
Serving Suggestions:
Perfect as a snack, game-day treat, or casual meal.
Pair with dipping sauces like BBQ, ranch, or honey mustard for extra flavor.
Enjoy this loaded creation!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven for the fries and heat your oil to 350°F (175°C) in a heavy pot or deep fryer. While heating, prepare your dredging stations: one bowl with buttermilk and beaten egg, another with flour seasoned with 1 tsp each of salt, black pepper, paprika, and garlic powder. Pat your chicken pieces dry before dredging. For maximum crispiness, use the double-dip method: coat chicken in flour, then buttermilk, then flour again, pressing firmly to adhere. Fry chicken in batches for 4-5 minutes, ensuring not to overcrowd the pot. Keep cooked chicken and fries warm in a 200°F oven while finishing.
Serving Suggestions
Serve immediately on a large platter or individual baskets for a fun, shareable presentation. For a full meal, pair with a simple coleslaw or crisp pickle spears to cut through the richness. Consider offering a sauce bar with options like spicy sriracha mayo, classic BBQ, honey mustard, and cheese sauce. For a brunch twist, top with a fried egg. These fries are ideal for parties, movie nights, or as a hearty late-night snack.
How-to Summary
In brief: Cook fries until crispy. Double-dip chicken pieces in seasoned flour and buttermilk, then fry until golden. Layer fries on a platter, top with hot fried chicken, crumbled bacon, sliced green onions, and a generous drizzle of creamy ranch or your preferred sauce. Serve immediately.
Frequently Asked Questions
1. Can I make this recipe in an air fryer?
Yes. Toss the chicken in a bit of oil and cook in a preheated air fryer at 400°F for 10-12 minutes, flipping halfway. Cook the fries separately according to package directions. The texture will be less oily but still delicious.
2. How can I keep the food warm and crispy for a party?
Place cooked fries and chicken on a wire rack set over a baking sheet in a preheated 200°F oven. This prevents steam from making them soggy. Assemble just before serving.
3. What’s a good substitute for buttermilk?
Mix 1/2 cup milk with 1 1/2 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes until slightly curdled before using.
4. Can I prepare any components ahead of time?
You can cook and crumble the bacon, slice the green onions, and mix your dry seasoning into the flour a day ahead. For best texture, fry the chicken and fries fresh.
5. How do I prevent the coating from falling off the chicken?
Ensure the oil is hot enough before adding chicken. Letting the dredged chicken rest on a wire rack for 5-10 minutes before frying helps the coating set and adhere better.
Common Mistakes to Avoid
- Overcrowding the Fryer: Adding too much chicken at once drops the oil temperature, leading to greasy, soggy coating.
- Using Cold Toppings: Adding cold sauce or refrigerated bacon can cool the dish down quickly. Have toppings at room temperature.
- Skipping the Double Dredge: A single coat won’t provide the substantial crunch needed to hold up to the toppings and sauce.
- Assembling Too Early: Layer everything just before serving to maintain the fries’ crispiness.
- Underseasoning the Flour: This is your primary chance to season the chicken. Be generous with salt and spices in the flour mixture.
Conclusion
Loaded Fried Chicken Fries are the ultimate indulgence, combining beloved textures and flavors into one crowd-pleasing dish. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality snack at home. Perfect for sharing on special occasions or treating yourself, this recipe is a guaranteed hit. Remember, the keys to success are hot oil, a well-seasoned coating, and immediate assembly. Enjoy your delicious creation!