Buffalo Chicken Beer Cheese Fondue Fries.
I’ll hold on a minute while you grab a defibrillator.
Just have a bite! One trashed up bite. We can do it together. It won’t be bad.
I have wanted to make homemade cheese fries foreVeR. Really forever. My favorites are found at Shake Shack and since we don’t have a Shake Shack here, I only eat cheese fries maybe once a year. I love those ones so much, no need to waste a meal or snack or 2am treat on any others.
Unless it’s my own! Obviously.
This is pretty much my dream casual party appetizer. Certainly for the Super Bowl, but also maybe for a random Saturday night.
There is no need to make your own fries – we’ve had great ones from the freezer section! – but if you really want to and don’t have tons of time, you can roast wedges.
I’ve done this before with my crispy roasted buffalo oven fries and it’s as close to a fried fry as I can get. Plus, it can totally be dinner too. Since it’s not… a “fry.”
Can somebody tell me… why oh why oh why is the buffalo chicken flavor combo so freaking fabulous?! It’s not like I’ve been eating it my whole life either… maybe come high school and college? So it’s not a nostalgia or sentimental thing (which I am always guilty of, always), it’s just a holy-cow-this-is-dang-good thing.
If there’s any question to where my buffalo love lies, let’s check it out:
It’s clear that I HAVE A PROBLEM. The proof is in the repetitive (buffalo) pudding. Apologies?
Beer cheese fondue! This is how cheese fries should be done. Cheese fry goals, right here.
Oh hello meltiest cheese that I ever did see.
So since I’ve talked about these flavors ten million times, I’ll spare you that. This is clearly the most decadent comfort food. No, I really don’t think you should eat it for dinner but yes, I absolutely think that you should make a plate to share with friends.
PLUS, you’re making it at home, so you know exactly what is going into it. I mean, it’s practically good for you when you look at it that way.
- 4 russet potatoes, thinly sliced (peeled if you like)
- canola, vegetable or peanut oil for frying
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, minced
- 1/3 cup buffalo wing sauce + extra for drizzling
- 1 tablespoon unsalted butter
- 6 ounces crumbled gorgonzola cheese
- 2 green onions, thinly sliced
- 3 tablespoons chopped fresh chives
- 1 bunch of cilantro, chopped
- 1 lime wedge
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup beer
- 10 ounces freshly grated white cheddar cheese
To make the homemade fries, slice the potatoes and place them in a large bowl. Cover with cold water and let sit for one hour. Drain and pat dry with paper towels.
Heat 3 to 4 inches of oil in a large pot fitted with a candy thermometer. Once the oil reaches 350 degrees F, add a handful of potatoes and fry for 2 to 3 minutes. Remove and place them on a paper towel; repeat with other potatoes. When they are all finished frying once, you want to fry again. Add a handful of fries again and fry for 1 to 2 minutes, until golden and crispy. Remove and place on a new paper towel to drain.
To make the chicken, eat a large skillet over medium-high heat and the add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides, about 8 to 10 minutes. Once cooked through, add the garlic and stir for 30 seconds. Add in buffalo wing sauce and butter. Stir to toss and coat.
Place the fries in a bowl or on a plate – or leave on the baking sheet! Cover with some of the cheese sauce, then a drizzle of wing sauce and some chicken. You can do the fries in layers too. As as much cheese sauce as you’d like, all of the chicken, lots of extra drizzles of wing sauce and crumbled gorgonzola. Cover with green onions, chives, cilantro and a spritz of lime. If desired, you can also add a drizzle of ranch on the fries.
To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1 to 2 minutes until golden and fragrant and bubbly. Add in beer, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes until drizzling over fries.
This is enough of a touchdown for me.