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Jorj Morgan

Sweet Potato Fries with Crispy Buffalo Chicken & Blue Cheese Gravy

Poutine meets classic diner disco fries, elevated with the tangy, fiery bite of Buffalo chicken and a rich, textured blue cheese gravy. A double-fry technique ensures the sweet potatoes remain tender inside and perfectly crisp on the outside.
Print Recipe
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
  • 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
  • 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.