Sweet Potato Fries with Crispy Buffalo Chicken & Blue Cheese Gravy

The humble french fry has enjoyed a remarkably well-traveled history, evolving from the rustic street carts of Europe into a canvas for endless culinary creativity. There is a particular magic in taking an American favorite and transforming it beyond its diner roots, transforming a casual side dish into a loaded, layered creation that commands the center of the table.

This recipe is a sophisticated nod to those beloved, indulgent flavors, reimagined for a special gathering. It begins with sweet potato spears, double-fried to achieve that elusive, shattering crispness. They are topped with golden, breadcrumb-crusted chicken that has been gently simmered in a sharp, garlic-infused hot sauce. The crowning glory is a velvety blue cheese gravy — its rustic crumbles deliberately left intact to provide sharp, savory pockets of flavor in every bite.

The Double-Fry Difference

To build this dish properly, the initial fry at 325° gently cooks the starchy interior of the sweet potatoes until tender, while a second plunge into hotter oil at 375° crisps the exterior to golden perfection. This classic double-fry approach is the secret to fries that stay crunchy even under a generous pour of gravy. By leaving the blue cheese slightly crumbled in the sauce, you beautifully mimic the texture of authentic poutine.

Jorj Morgan

Sweet Potato Fries with Crispy Buffalo Chicken & Blue Cheese Gravy

Golden sweet potato fries form the perfect base for tender, crispy buffalo chicken and a luxuriously rich blue cheese gravy. This indulgent dish elevates comfort food with its dynamic interplay of sweet, spicy, and savory notes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Appetizer

Ingredients Method

Ingredients

  

Sweet Potato Fries

• 3 medium sweet potatoes scrubbed and cut into ½-inch thick spears
• Oil for frying
• 1 teaspoon Kosher salt to taste

Blue Cheese Gravy

• 4 tablespoons butter ¼ cup
• ¼ cup unbleached all-purpose flour
• 2 cups milk room temperature
• 1 teaspoon onion powder
• 2 ounces blue cheese crumbled (about ½ cup)
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper

Crispy Chicken

• 2 boneless, skinless chicken breasts skinless chicken breasts
• ½ teaspoon kosher salt
• ½ teaspoon coarse black pepper
• ½ cup seasoned breadcrumbs
• 2 tablespoons olive oil

Buffalo Hot Sauce

• 4 tablespoons butter ¼ cup
• 1 tablespoon minced garlic 2 to 3 cloves
• 1 5-ounce bottle hot sauce (such as Frank’s Original)
• 2 tablespoons red wine vinegar
• 3 celery ribs thinly sliced

Method

 

Prep the Potatoes

1. Soak the sweet potato spears in cold water for 20 minutes.
2. Drain well and pat completely dry with paper towels.

The First Fry

1. Heat enough oil to come 1/3 up the side of a deep pot to 325°F (use a candy thermometer for precision).
2. Cook the fries in the oil until they just begin to turn golden, about 5 minutes.
3. Use a slotted spoon to transfer the fries to a sheet pan lined with paper towels.
4. Pat dry and cover with clean paper towels until ready to assemble.

Create the Blue Cheese Gravy

1. Place 4 tablespoons of butter into a sauté pan over medium-high heat.
2. When melted, whisk in the flour.
3. Cook until it bubbles and begins to turn golden brown, about 8 minutes total.
4. Slowly whisk in the milk.
5. Reduce the heat to medium.
6. Season with onion powder, ½ teaspoon kosher salt, and white pepper.
7. Continue cooking until the sauce becomes thick and gravy-like.
8. Turn off the heat and stir in the blue cheese.
9. It’s okay if the gravy is not perfectly smooth; the crumbles mimic traditional poutine cheese curds.
10. Cover with aluminum foil to keep warm.

Prepare the Chicken

1. Season the chicken breasts with ½ teaspoon kosher salt and the black pepper.
2. Place the breadcrumbs onto a plate and dredge the breasts until evenly coated.
3. Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat.
4. Cook the chicken, turning once, until golden brown and crispy on both sides, about 8 minutes total.
5. Transfer to a plate to rest.

Simmer the Buffalo Sauce

1. Melt 4 tablespoons of butter in the same pan used for the chicken, over medium-low heat.
2. Add the minced garlic, hot sauce, and red wine vinegar.
3. Simmer for 5 minutes.
4. Place the chicken breasts back into the pan and coat with the hot sauce.
5. Simmer the sauced chicken over low heat while you finish the fries.

The Second Fry

1. Increase the oil temperature to 375°F.
2. Fry the sweet potatoes for a second time; this crisps the exterior while leaving the interior perfectly tender.
3. Cook until golden brown and crispy, about 5 minutes.
4. Transfer to a paper-towel-lined baking sheet and season immediately with salt.

Assemble the Dish

1. Remove the chicken from the sauce pan and slice into thin strips.
2. Arrange the hot, crispy fries on a large platter.
3. Top with the sliced chicken, then generously pour the warm blue cheese gravy over the top.
4. Drizzle with the remaining hot sauce from the pan and garnish with thin slices of crisp celery.