I’d been working on some recipes for the Superbowl and was thinking about Buffalo Chicken… and then I started thinking about fries.. and then I thought, “well, why not combine them and see what happens”?
It was a good move… if I do say so myself.
Since the chicken and the fries are baked this dish isn’t as calorie dense as you might think – and you can make most of this ahead of time, so you won’t be in the kitchen when it’s 4th and down….which may or may not be a good thing!
And for you “snacking pleasure” I’ve pulled some things out of the archives if you’re looking for some additional inspiration!
- 4 large russet potatoes scrubbed
- 2 Tbsp. canola oil
- 2 boneless skinless chicken breasts
- 1 cup heinz ketchup
- 1/4 hot wing sauce I use Franks Red Hot Wing Sauce
- 1 Cup Blue Cheese dressing your own recipe or use mine below
- salt and pepper to taste
- 2 green onions thinly sliced (optional)
- Blue Cheese Dressing"
- 1 cup low fat mayonnaise
- 1 large shallot minced
- 1 1/2 Tbsp. sherry wine vinegar
- 2 cloves garlic minced
- 1 Tbsp. dijon mustard
- 2/3 cup crumbled blue cheese
- 2 - 3 Tbsp. milk
For the dressing:
Combine the mayonnaise, shallots, sherry wine vinegar, garlic and dijon into a small bowl. Fold in the blue cheese. Thin with the milk if needed. Can be made ahead of time. If making ahead of time, refrigerate until serving. Can be made 2 days ahead.
For Chicken and fries:
Pre heat the oven to 400 degrees. Spray 1 sheet pan with cooking spray and line the other with foil. In a small bowl combine the ketchup and the hot wing sauce. Stir to combine, reserving 2 Tbsp. of the sauce.
Place the chicken breasts on the foil lined sheet pan. Season with salt and pepper. Spread the reserved 2 Tbsp. of sauce over them. Bake at 400 degrees for about 20 minutes or until the chicken is cooked through, reaching an internal temperature of 165 degrees. Remove chicken from the oven and cool. When the chicken is cool enough to handle, tear the chicken into strips. Chicken can be cooked 2 day ahead. If cooking ahead, cool the chicken and then refrigerate.
Cut the potatoes in half and cut each half into 1/4 inch wedges. Place potatoes on the greased sheet pan and drizzle with the 2 Tbsp. canola oil. Toss potatoes to coat. Season with salt and pepper. Roast potatoes at 400 degrees for 30 minutes, flipping the potatoes after 15 minutes.
Combine the shredded chicken with the remaining sauce and place on top of the potatoes. Heat in the oven for another 10 minutes until the chicken is hot.
Serve warm with the blue cheese dressing and garnish with the sliced green onions if desired.