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Smoked Buffalo Fries

15

30

Mesquite

May we suggest a tangy alternative to smoke up your fries--with these spicy fries, you'll know that the buffalo smackdown is on.

4

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  • 4 chicken breasts

  • salt

  • black pepper

  • 2 Cup blue cheese dressing

  • 1/2 Cup Frank's RedHot Sauce

  • 1 celery

  • 6 russet potatoes

  • oil, for frying

  • 1

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  • 2

    Season chicken breast with salt and pepper. Smoke for 25-30 minutes or until 165 degrees. Pull and set aside.

    • 4 chicken breasts

    • As Needed salt

    • As Needed black pepper

  • 3

    Whisk blue cheese dressing and hot sauce together in a bowl; set aside.

    • 2 Cup blue cheese dressing

    • 1/2 Cup Frank's RedHot Sauce

  • 4

    Soak cut celery (2" long sticks) in cold water until serving

    • 1 celery

  • 5

    Cut potatoes into ¼ in sticks, resembling French fries.

    • 6 russet potatoes

  • 6

    Heat oil to 375 degrees in a Dutch oven or deep pot and gently place in potatoes. Fry until golden brown, drain on a sheet pan lined with paper towels. Season with kosher or sea salt. Repeat until all the potatoes are cooked. Keep them warm in an oven until you are ready to serve.

    • As Needed oil, for frying

  • 7

    To assemble, place fries on a platter or wood board lined with butchers paper. Drizzle with franks sauce mixture, then the pulled chicken. Garnish with celery and serve immediately. Enjoy!

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