Buffalo Chicken Frites

with blue cheese, celery, and carrot

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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!

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 6 oz. Carrot
  • 1 Celery Stalk
  • 2 Green Onions
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Sour Cream
  • 1 fl. oz. Frank's RedHot Sauce
  • Info
    ½ Tbsp. Powdered Ranch Seasoning
  • Info
    1 oz. Blue Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    542
  • Carbohydrates
    61g
  • Fat
    11g
  • Protein
    48g
  • Sodium
    1878mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Start the Fries

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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).

  • 6

    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).

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