I’ll wait while you grab a defibrillator.
Just one loaded bite. One gloriously messy mouthful. We’ll take it together — it won’t be bad.
I’ve wanted to make homemade cheese fries forever. My favorite version comes from Shake Shack, and since I don’t live near one, I only get those fries maybe once a year. They’re worth the wait, but I finally decided to create my own version at home.
Obviously, homemade is the move.
This is my ideal casual party appetizer — perfect for the Super Bowl, or just a random Saturday night shared with friends.
There’s no requirement to make your own fries. Great frozen fries work beautifully. If you do want to make them quickly and without deep-frying, you can roast wedges in the oven for a crisp result.
I’ve used my crispy roasted buffalo oven fries for similar dishes; they’re the closest oven-baked option to a true fry and can easily turn this into a full meal.
What is it about buffalo chicken that’s so irresistible? I didn’t grow up on it, but sometime in high school or college it became a permanent love. It’s not nostalgia so much as a straight-up flavor obsession.
If you need proof of my buffalo devotion, I’ve used the flavor all over the site: pasta, mac and cheese, salads, grilled cheese, soup, tacos, enchiladas and more. Clearly I have a problem — and I’m not apologizing.
Beer cheese fondue is how cheese fries should be done. It’s rich, smooth and perfectly melty — everything cheese fries aspire to be.
Look at that melty cheese — irresistible.
This is pure, decadent comfort food. It may not be dinner every night, but it’s absolutely shareable and perfect for a party plate. And because you’re making it at home, you control the ingredients — which somehow makes it feel a little healthier.
Buffalo Chicken Beer Cheese Fondue Fries
Yield:
4 to 6
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Ingredients
- 4 russet potatoes, thinly sliced (peeled if you like)
- canola, vegetable or peanut oil for frying
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, minced
- 1/3 cup buffalo wing sauce + extra for drizzling
- 1 tablespoon unsalted butter
- 6 ounces crumbled gorgonzola cheese
- 2 green onions, thinly sliced
- 3 tablespoons chopped fresh chives
- 1 bunch of cilantro, chopped
- 1 lime wedge
beer cheese fondue
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup beer
- 10 ounces freshly grated white cheddar cheese
Instructions
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To make homemade fries: slice the potatoes and place them in a large bowl. Cover with cold water and let sit for one hour. Drain and pat dry with paper towels.
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Heat 3 to 4 inches of oil in a large pot and monitor with a thermometer. When the oil reaches 350°F, add a handful of potatoes and fry 2–3 minutes. Remove to a paper towel and repeat with the remaining potatoes. Once all fries have been cooked once, fry them a second time in batches for 1–2 minutes until golden and crispy. Drain on fresh paper towels.
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To cook the chicken: heat a large skillet over medium-high and add olive oil. Season the chicken with salt and pepper and cook until browned and cooked through, about 8–10 minutes. Add the garlic and stir for 30 seconds, then add buffalo wing sauce and butter, tossing to coat.
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Assemble: place fries on a platter or baking sheet. Spoon over some beer cheese fondue, drizzle with additional wing sauce, then top with the buffalo chicken. Repeat layers if desired. Finish with crumbled gorgonzola, green onions, chives, cilantro and a squeeze of lime. Optionally drizzle ranch over the top.
beer cheese fondue
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To make the beer cheese sauce: heat a small saucepan over medium and melt the butter. Whisk in the flour and cook 1–2 minutes until golden and fragrant. Whisk in the beer until combined, then reduce heat to low and stir in the cheddar until melted and smooth. Keep warm and stir occasionally until ready to drizzle over the fries.
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