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Pulled Buffalo Chicken Waffle Fries


Food and prop styling by Renee Muller
Photography by Hudi Greenberger

This recipe can be made with only chicken breast or only dark chicken. I used a mix, and I even left the chicken skin on the boneless dark chicken. It would be great on mini slider buns or on a toasted slice of sourdough, but you can never go wrong with topping it on fries.

YIELDS APPROX. 5 LB, 8–10 SERVINGS

  • 4 chicken capons (boneless dark chicken)
  • 4 boneless chicken breasts (from family pack is perfect)
  • ½ cup (1 stick) margarine
  • 2 lbs Snaps Hot Sauce (see recipe in Family First issue 746)
  • 1 bag frozen waffle fries
  • spicy mayo, for serving
  • diced scallions, for serving

To make the chicken: Place chicken, margarine, and Snaps Hot Sauce into a slow cooker. Cook on high for 4–6 hours or on low for 8–10 hours.

When done, transfer chicken to a sheet pan and shred with two forks. Remove around two cups of the sauce from slow cooker and set aside, then place the shredded chicken back into the pot and keep warm until ready to serve. Add back in as much sauce as you’d like. (If you like your chicken extra saucy, no need to remove the sauce.)

To make the waffle fries: Preheat oven to 450°F (230°C). Place the fries on a sheet pan and bake for 12–14 minutes. Remove from oven and top with pulled chicken, spicy mayo, and scallions.

(Originally featured in Family Table, Issue 754)

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