The Lovell Table

My husband and I took a trip to Chattanooga this fall and when there shared a delicious serving of buffalo chicken fries at a brewery. Ever since I had those fries I have been determined to recreate them at home. With the Super Bowl approaching I thought now would be a good time to share.

Note: Please be careful and watchful when heating oil for frying purposes. You will notice I do not use a lot of oil for this in an effort to protect myself from splashing. Watch the oil carefully to make sure it does not get to hot. Let cool completely before disposing in a sealed container.

Alternately you could make this recipe with store bought frozen fries as well.

Ingredients

• 1 1/2 cups shredded rotisserie chicken
• 1/2 cup buffalo sauce
• 1/4 cup crumbled blue cheese
• 1 teaspoon dried dill
• 1 tablespoon chopped fresh chives
• 3 potatoes
• salt
• oil
• 1 tablespoon of ranch seasoning

Method

1. Slice your potatoes into 1/2 inch thick match sticks and place in a bowl of cold water
2. Bring a salted pot of water to a boil and drop potatoes in
3. Boil for 5 minutes and then carefully remove with a slotted spoon
4. Let dry on paper towel
5. Pour an inch of oil into a deep pot and heat on medium (I do not fill more than an inch of oil in my pot to protect myself from burns)
6. Carefully place the cut potatoes into the oil and let fry for 1 minute each side (you may do this in batches)
7. Place fries on towels and let sit for 3 minutes
8. Carefully return fries to the oil and fry again for 5-7 minutes or until they start to crisp up (you may do this in batches)
9. Let them cool briefly on a wire rack
10. Toss the fries with the ranch seasoning
11. Mix together the buffalo sauce, chicken, half of the chives, and the dill
12. Microwave the chicken mixture for 2 minutes or until warm
13. In a deep bowl or serving draw layer fries, chicken, and the crumbled cheese
14. Top with the remaining chives and enjoy