Chicken Bacon Ranch Fries Recipe
These Chicken Bacon Ranch Fries are the ultimate comfort food—crispy fries loaded with tender chicken, smoky bacon, melted cheese, and creamy ranch. Quick to prepare and full of flavor, they’re perfect for game nights, family dinners, or casual snacking. With simple ingredients and easy steps, anyone can make this crowd-pleasing dish at home. Customize toppings, swap proteins, or add spices to make it your own. Enjoy every cheesy, crunchy, flavorful bite!
Equipment
- Large baking sheet
- Mixing bowls
- Sharp knife & cutting board
- Spatula or tongs
Ingredients
- 4 slices of bacon cooked and chopped
- 2 medium russet potatoes peeled and cut into 1/4-inch matchsticks
- 3 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons garlic powder
- 1 ¼ teaspoons onion powder
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 cup shredded cooked chicken about 4 ounces
- ½ cup Skinny Greek Yogurt Ranch Dip
- ¼ cup sharp cheddar cheese freshly grated
- ¼ cup mozzarella cheese freshly grated
- Fresh chopped chives for garnish
Instructions
- Cook the Bacon: Start by cooking the bacon until it’s perfectly crispy. You can fry it in a skillet, bake it in the oven, or even use the air fryer. Once done, place it on paper towels to drain excess grease, then chop it into small pieces. This smoky crunch is what makes loaded fries irresistible.
- Prep and Season the Potatoes: Peel the russet potatoes and cut them into ¼-inch matchsticks. This thickness helps them bake up crispy outside and fluffy inside. Toss them in olive oil, garlic powder, onion powder, dill, salt, and just a pinch of cayenne for a gentle kick. The spices stick to the oil-coated fries, giving them restaurant-level flavor before toppings even go on.
- Bake the Fries: Spread the seasoned potatoes on a baking sheet lined with parchment or lightly sprayed with cooking spray. Keep them in a single layer so they roast evenly. Bake at 425°F for 15 minutes, flip with a spatula, then bake another 10–15 minutes until golden brown and crisp. If you love an extra crunch, let them go a few minutes longer.
- Warm the Ranch and Coat the Chicken: While the fries bake, gently heat your ranch dip in a saucepan or microwave. Don’t overheat it—you just want it warm and smooth. Toss the shredded chicken in the warm ranch so every piece soaks up that creamy, tangy flavor. This step ensures your chicken doesn’t feel dry and adds depth to the overall dish.
- Assemble the Loaded Fries: Once the fries are golden and crisp, pull them from the oven. Top immediately with the ranch-coated chicken, sprinkle over the cheddar and mozzarella, and scatter the chopped bacon on top. Return the tray to the oven for 3–5 minutes, just until the cheeses melt into gooey perfection.
- Finish with Freshness: When the cheese is bubbling and everything looks mouthwatering, take the fries out and add a final sprinkle of fresh chives. This small garnish cuts through the richness and adds a burst of color, making your fries look as good as they taste.
Video
Notes
- Use an air fryer for extra crispy fries.
- Swap sweet potatoes for a twist.
- Make ahead by prepping potatoes, chicken, and bacon separately.
- Customize toppings: jalapeños, avocado, or BBQ drizzle.