It started with an old Buick, a sack full of potatoes, and a Neil Young mixtape. We headed out for the Canadian border, looking for adventure and whatever culinary escapades came our way. In Buffalo, we had those peppery-hot flavored wings, an American classic. But in Montreal, oh la la, we came across some rich, cheesy, potato-y poutine. Back in the old Buick, on a lonesome Canadian road, it came to us: What if we shuffled the poutine off to Buffalo? Voilà!
Cut potatoes into ¼" sticks. Place on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of pepper. Bake until lightly browned, 20 minutes, tossing fries once halfway through. Fries will finish cooking in a later step. While fries bake, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle. Trim ends off celery and cut into ¼" slices on an angle. Trim and thinly slice green onions on an angle. Pat chicken breasts dry. On a separate cutting board, cut chicken into 1" pieces and season with ¼ tsp. salt and a pinch of pepper.
Make Spicy Sour Cream and Start Chicken
Combine sour cream and half the hot sauce (reserve remaining for garnish) in a small mixing bowl. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-4 minutes.
Finish the Chicken
Add carrot and celery to pan with chicken. Cook, stirring occasionally, until vegetables soften and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Cover and set aside. While chicken cooks, finish fries.
Finish the Fries
After fries have cooked 20 minutes, toss again, and bake until golden brown, 10-12 minutes. Remove from oven and sprinkle with ranch seasoning (to taste).
Plate the Dish
Place fries on a plate and top with chicken and vegetables. Drizzle spicy sour cream (to taste) over top and serve on the side for dipping. Garnish with blue cheese, green onions, and remaining hot sauce (to taste).