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The Ultimate Loaded Cheesy Bacon Chicken Fries Recipe
There are few things in life as universally satisfying as french fries. But when you take those golden, crispy potatoes and pile them high with tender fried chicken, savory bacon, and a river of homemade cheddar cheese sauce, you cross the line from “snack” into “legendary comfort food.”
This recipe for Loaded Cheesy Bacon Chicken Fries is the answer to your deepest cravings. It’s the kind of dish that brings the best parts of a diner menu right into your kitchen. We aren’t talking about soggy takeout fries here; we are talking about fresh, hot, double-fried potatoes topped with hand-breaded chicken tenders that rival your favorite fast-food joint. And the sauce? It’s a velvety, rich cheddar béchamel that puts the bottled stuff to shame.
Whether you are hosting a game day party, looking for a fun Friday night dinner with the family, or just need a serious mood booster, this platter delivers. The contrast between the crunchy batter, the fluffy potato interior, the salty snap of bacon, and the creamy zest of the cheese sauce creates a perfect bite every single time.
In this guide, we will walk you through crafting every component from scratch. While it might seem like a lot of steps, the result is a gourmet version of a junk food classic that is worth every minute of effort.
Ingredients
For the Crispy French Fries
- 4 large Russet potatoes (peeled and cut into ¼ inch strips)
- 2 quarts vegetable or peanut oil (for frying)
- Sea salt (to taste)
For the Fried Chicken Strips
- 2 large chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional for heat)
- Salt and black pepper (to taste)
For the Homemade Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- 2 cups sharp cheddar cheese (freshly grated)
- ½ tsp smoked paprika
- Salt (to taste)
Toppings & Garnish
- 6 slices bacon (cooked until crispy and crumbled)
- 2 tbsp fresh parsley or chives (finely chopped)
- Optional: Drizzle of ranch dressing or spicy mayo
Instructions
- Prep the Potatoes: Start by peeling your Russet potatoes and cutting them into sticks. Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This draws out excess starch, ensuring your fries get crispy rather than soggy.
- Bread the Chicken: While the potatoes soak, set up a breading station. In one bowl, mix the flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs. Dredge each chicken strip in the seasoned flour, dip into the egg wash, and then coat thoroughly in breadcrumbs. Set aside on a wire rack.
- The First Fry (Blanching): Heat your oil in a deep fryer or Dutch oven to 300°F (150°C). Drain and pat the potatoes completely dry. Fry them in batches for about 3-4 minutes until they are soft but not yet browned. Remove and let them drain on a wire rack or paper towels.
- Fry the Chicken: Increase the oil heat to 350°F (175°C). Carefully lower the breaded chicken strips into the oil. Fry for 5-6 minutes until deep golden brown and cooked through (internal temperature should reach 165°F). Remove and drain on a wire rack to keep them crisp.
- The Second Fry (Crisping): Now, turn the heat up to 375°F (190°C). Return the blanched potatoes to the hot oil. Fry for another 2-3 minutes until they are golden brown and audibly crispy. Remove, drain, and immediately toss with sea salt.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the 2 tbsp of flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the milk until smooth. Simmer until the mixture thickens slightly. Remove from heat and stir in the grated cheddar cheese and smoked paprika until melted and smooth. Season with salt if needed.
- Assemble: Arrange a generous bed of fries on a serving platter or individual boats. Chop the fried chicken strips into bite-sized chunks and scatter them over the fries. Pour the hot cheese sauce generously over the top.
- Garnish: Sprinkle the crispy bacon crumbles and fresh parsley/chives over the sauce. Serve immediately while hot!
Tips for Success
- Double Frying is Key: Do not skip the two-step frying process for the potatoes. The first low-temp fry cooks the inside, while the second high-temp fry shatters the outside structure to create that perfect crunch.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents (like cellulose) that prevent it from melting smoothly. For a silky sauce, buy a block of sharp cheddar and grate it yourself.
- Keep It Warm: If you are making a large batch, keep your fried components in a warm oven (200°F) on a wire rack while you finish frying the rest. This prevents them from getting steamy and soft.
- Oil Temperature: Use a candy thermometer to monitor your oil. If the temperature drops too low when you add the food, the food will absorb oil and become greasy. If it’s too high, the outside will burn before the inside is cooked.
Variations to Try
- Buffalo Style: Toss the fried chicken pieces in buffalo wing sauce before adding them to the fries, and drizzle with blue cheese dressing instead of ranch.
- Tex-Mex Twist: Season the fries with taco seasoning. Top with queso blanco, jalapeños, pico de gallo, and guacamole alongside the chicken.
- BBQ Ranch: Drizzle BBQ sauce and ranch dressing over the top of the cheese sauce for a tangy, smoky flavor profile.
- Waffle Fry Swap: Substitute standard french fry cuts for waffle fries. Their lattice shape holds onto the cheese sauce and toppings exceptionally well.
Serving Suggestions
These loaded fries are a meal unto themselves, but they also work great as a shared appetizer.
- Drinks: Pair this rich dish with something carbonated to cut through the fat. An ice-cold cola, a crisp lager beer, or a sparkling lemonade works wonders.
- Dips: Offer small side cups of ranch, spicy mayonnaise, or honey mustard for dipping those extra fry edges that didn’t get covered in cheese.
Loaded Cheesy Bacon Chicken Fries
Crispy double-fried potatoes topped with golden fried chicken, homemade cheddar sauce, and savory bacon crumbles.
Ingredients
Equipment
Method
- Peel and cut potatoes into sticks. Soak in cold water for 30 minutes, then drain and pat completely dry.
- Heat oil to 300°F (150°C). Fry potatoes for 3-4 minutes until soft (blanching). Remove and drain.
- Dredge chicken strips in seasoned flour, egg, then breadcrumbs. Fry at 350°F (175°C) until golden and cooked through.
- Increase oil heat to 375°F (190°C). Fry potatoes again until crispy and golden brown. Season with salt.
- In a saucepan, make a roux with butter and flour. Whisk in milk until thickened, then melt in cheddar cheese.
- Assemble platter: Fries first, topped with chicken, cheese sauce, bacon, and parsley. Serve immediately.
Notes
Ensure oil is at the correct temperature to prevent greasy fries.
Fun Facts & Cultural Context
The concept of “loaded fries” has roots in various culinary traditions, most notably the Canadian dish poutine (fries, cheese curds, and gravy) and the American “Cheese Fries” popularized in fast-food culture during the mid-20th century.
However, the specific combination of chicken, bacon, and ranch/cheese sauce on fries is a modern American invention, often termed “pub grub” or “bar food.” It represents a fusion of two beloved staples: the chicken tender basket and the cheese fry. In recent years, this combination has exploded on social media due to its visual appeal—the vibrant orange cheese and green garnish against the golden fried elements make it incredibly photogenic, or as we say today, “Instagrammable.”
Enjoy creating this masterpiece at home. It’s messy, it’s indulgent, and it’s absolutely delicious.
