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Stunning plated serving of Sweet Potato Fries with Crispy Buffalo Chicken & Blue Cheese Gravy, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Sweet Potato Fries with Buffalo Chicken & Blue Cheese

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
Cook Time 30 minutes
Total Time 45 minutes
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
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 to 2 teaspoons kosher salt
  • ½ teaspoon ground white pepper
Crispy Chicken
  • 2 boneless, skinless chicken breasts
  • ½ teaspoon coarse black pepper
  • ½ cup seasoned breadcrumbs
  • 2 tablespoons olive oil
Buffalo Hot Sauce
  • 4 tablespoons butter, ¼ cup
  • 2 to 3 garlic cloves, peeled and minced, about 1 tablespoon
  • 1 (5-ounce) bottle hot sauce
  • 2 tablespoons balsamic vinegar
  • 3 celery ribs, thinly sliced

Method
 

Prep the Potatoes
  1. Soak the sweet potato spears in cold water for 20 minutes.
  2. Drain and pat dry.
The First Fry
  1. Heat enough oil to come one-third up the side of a deep pot to 325°. (Use a candy thermometer for this).
  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. Cover with clean paper towels until ready to assemble the dish.
Create the Blue Cheese Gravy
  1. Place 4 tablespoons butter into a sauté pan over medium-high heat.
  2. When the butter is melted, whisk in the flour.
  3. Cook the butter and flour until it bubbles. It will begin to color. Continue cooking until golden brown, about 8 minutes total.
  4. Slowly whisk in the milk.
  5. Reduce the heat to medium.
  6. Season with onion powder, some of the 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 smooth. (The blue cheese crumbles resemble cheese curds like in the real deal poutine.)
  10. Cover the “gravy” with aluminum foil to keep it warm.
Prepare the Chicken
  1. Season the chicken breasts with salt and black pepper. Put the bread crumbs onto a plate.
  2. Dredge the breasts in the bread crumbs until coated.
  3. Heat 2 tablespoons olive oil in a sauté pan, over medium-high heat.
  4. Cook the breasts in the oil, turning once until golden brown and crispy on both sides, about 8 minutes total cooking time.
  5. Transfer the chicken to a plate to rest.
Simmer the Buffalo Sauce
  1. Melt 4 tablespoons butter in the same pan that you used for the chicken, over medium-low heat.
  2. When melted, add the garlic and pour in the hot sauce. Stir in the balsamic vinegar.
  3. Simmer the sauce for 5 minutes.
  4. Place the chicken breast back into the pan and coat with the sauce.
  5. Simmer the sauced chicken over low heat while you finish the fries.
The Second Fry
  1. Fire up the oil to 375°.
  2. Fry the potatoes for a second time. The first frying cooks them, the middle. The second time you fry, the outside crisps.
  3. Cook until the fries are golden brown and crispy, about 5 minutes.
  4. Transfer to a paper-towel lined baking sheet and season with salt.
Assemble the Dish
  1. Assemble the dish by removing the chicken from the pan and slicing into thin strips.
  2. Lay the fries onto a platter.
  3. Top with slices of chicken. Pour the blue cheese gravy over the top.
  4. Drizzle some of the hot sauce from the skillet, over the gravy. Garnish with thin slices of celery.