My Buffalo Chicken Hand Cut Fries aren’t your regular ass french fries.

Not only are they hand cut, they’re seasoned with this awesome veggie rub from Feiny’s Rubs. The fries are fantastic all by themselves, but I went and slutted them up a little.

Yes.

I said it.

Let’s Make Buffalo Chicken Hand Cut Fries

Here’s the rundown; I made a rotisserie chicken in the crockpot.

It’s so easy – I love to make them, shred them and divide all of it into freezer bags so I can take out whatever I need for dinner or lunch, or whatever.

You need to make a habit of doing this, BTW. 

Okay, so I know she looks like I cooked her ass upside down.

That’s because I did.

So, check this out.

I’ve recently found that cooking the chicken upside down results in more moist, flavorful breast meat.

The first time I did this was actually an accident and it’s been my method ever since. If you think about it, all of the juices and seasonings are constantly running down and underneath the bird during the cooking process, so it only makes sense.

Also, save the carcass – you can boil that down and make chicken stock. Why pay for something you already have at your fingertips?

Make the stock, and if you’re not a canner, at least put some in a container in the fridge.

You’ll probably find use for it within a week. 

I topped the fries with some of the shredded chicken combined with Moore’s Buffalo Sauce and a little blue cheese, blue cheese dressing, diced tomatoes, green onions and more buffalo sauce.

Insanely, ridiculously delicious.

Tweak this to your taste.

You may not want to add additional buffalo sauce and/or blue cheese if the amount in the chicken is enough, but I love that stuff in excess.

Here’s your printable-

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Buffalo Chicken Hand Cut Fries

Yield: 4 servings

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Shredded roasted chicken, crumbled blue cheese, tomatoes and buffalo sauce piled on top of hand-cut french fries. Perfect for football watching, snacking or anytime the craving for loaded fries hits.

Print

Ingredients

• 2 potatoes, washed and cut into fries
• 2 tbsp canola oil
• 2 tbsp Feiny's Veggie Rub
• 3 cups Springer Mountain Farms Whole Chicken, done and shredded. OR leftover shredded chicken, if you have any on hand!
• ¼ cup Moore's Buffalo Sauce, plus more for drizzling 
• 1 tomato, diced
• 2 green onions, sliced into scallions
• Blue cheese dressing
• Blue cheese, crumbled

Instructions

1. Preheat oven to 425 degrees.
2. Toss potato wedges with oil and spice rub.
3. Arrange on a baking sheet sprayed with nonstick spray and bake for 12-15 minutes, until brown, flipping halfway through.
4. Toss chicken and buffalo sauce together in a mixing bowl.
5. Top fries with chicken and return to oven for 5 minutes.
6. Remove from oven an top with blue cheese dressing, tomatoes, scallions and drizzle with buffalo sauce and additional blue cheese.
7. Serve.

My Recommendations

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Nutrition Information:

Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 596Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 124mgSodium: 668mgCarbohydrates: 33gFiber: 4gSugar: 3gProtein: 42g

The provided nutrition calculated may not always be accurate.

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