Loaded Buffalo Chicken Kettle Chips are here and they’re ready to satisfy any cheesy, buffalo-y, crispy craving that you’ve got! I partnered up with Primal Kitchen for this recipe and we packed it with flavor from the git go. It started with braising some chicken in stock and buffalo sauce! Then we shredded that chicken up and placed it on top of some homemade kettle chips. Finally, it was served with some blue cheese dressing, halved cherry tomatoes and a drizzle of that delicious buffalo sauce. Get ready to make this dinnertime daydream a reality!
Sponsored by Primal Kitchen
When We Say Loaded Buffalo, We Mean It
Let’s kick things off for this Loaded Buffalo Chicken Kettle Chips recipe with the chicken. The last time I braised meat for my Quesabirria Tacos recipe it turned out amazing, so I turned back to my tripod and dutch oven for this recipe. I started with some Primal Kitchen avocado oil to ensure the chicken didn’t stick or burn to the bottom of the dutch oven. Then I tossed four chicken breasts into the mix along with some chicken stock and a whole bottle of Primal Kitchen’s buffalo sauce.
If you haven’t heard about Primal Kitchen, you should definitely check them out! They make a variety of dressings, marinades, sauces and other condiments with all clean and natural ingredients. Not to mention they’re delicious! Meals are made better with quality ingredients like these. That said, into the mix went that entire bottle of buffalo sauce, luckily I had another bottle saved for later.
Shredded and Sliced
It will take about 3-4 hours for this loaded buffalo chicken to cook. I checked on mine periodically to ensure it didn’t burn, but for the most part we’re just waiting for the chicken to become fork tender so that we can shred it. Once the chicken becomes fork tender, pull it from the tripod and shred the chicken in the reduced stock. You can thicken the stock by adding more buffalo sauce or thin it out with more chicken stock, depending on what you prefer.
While the chicken is cooking, let’s talk about these kettle chips. They’re actually a lot easier to cook than you might expect. I started with 3 russet potatoes and thinly sliced them. After the potatoes are sliced, place them in an ice bath to rest for at least 30 minutes (an hour would be more ideal if possible). The ice and water bath helps remove some of the starch from the potatoes so that they don’t over brown during the frying process. Once it’s time to cook the chips, drain the water and place each chip into the frying oil. Pull them from the frying oil as they turn golden brown in color.
Another aspect of this recipe that you can get ahead on is the blue cheese dressing. Blue cheese and buffalo go together like peanut butter and jelly, and this dressing is definitely the balancing agent for our Loaded Buffalo Chicken Kettle Chips recipe. It’s simple to make, just toss all the ingredients into a large bowl and mix thoroughly. I’d also recommend doing this sooner rather than later. We’ll set it in the fridge to cool a bit before serving this dish.
Sharing Our Loaded Buffalo Chicken Kettle Chips
Alight, let’s pull this all together. On a large serving platter, we’ll create a base layer of our homemade kettle chips. Up next comes the MVP of this recipe, the loaded buffalo chicken! Spread it across the top of the chips. Then, a drizzle of our blue cheese dressing and another drizzle of buffalo sauce (told you it was a good thing I had an extra bottle!). From here I added some halved cherry tomatoes and garnished with chopped scallions. It turned out amazing and was completely delicious. Best enjoyed with friends and family. Cheers!
Loaded Buffalo Chicken Kettle Chips
- 3-4 Chicken Breast
- 1.5 tsp of Kosher Salt
- 1.5 tsp of Black Pepper
- 1.5 tsp of Garlic Powder
- 1 Whole can of Primal Kitchen Buffalo Sauce
- 8 oz of Chicken Stock
- 1 tbsp of Primal Kitchen Avocado Oil
- 2-3 Russet Potatoes cut into thin chips
- 4-5 cups of Frying Oil
- 1.5 tbsp of Garlic Salt
Blue Cheese Dressing:
- 2 tbsp of Primal Kitchen Mayo
- 1/4 cup of Crumbled Blue Cheese
- 1/8 cup of Buttermilk
- 2.5 tbsp of Sour Cream
- 1.5 tsp of Garlic Salt
- Chopped Scallions
- Primal Kitchen Buffalo Sauce
- Crumbled Blue Cheese
- Sliced Cherry Tomatoes
- In a bowl, mix together the ingredients for the blue cheese dressing. Set in the fridge until ready to use.
- Thinly slice russet potatoes and place in an ice and water bath. Let these soak for at least an hour.
- Preheat your fire to medium high temperature (around 325-350F). Add a covered skillet or dutch oven with avocado oil to heat up for 2 minutes.
- Add your chicken breast, salt, pepper, garlic, Primal Kitchen Buffalo Sauce and chicken stock to the dutch oven. Mix around thoroughly so that the sauce and seasoning are blended. Cover the dutch oven and keep on a low simmer for 3-4 hours or until the chicken is fork tender. Flip the chicken halfway through for even cooking. Once the chicken is done, shred it up and add to another bowl to keep warm. Wash and clean your dutch oven, then place back over the fire.
- Add to your dutch oven frying oil. Carefully increase your fire to high heat (around 400F). Bring your oil up to 350-375F. Drain the sliced potatoes and carefully add them individually to the oil in 3-4 batches as to not overcrowd the skillet. Cook for 8-10 minutes or until they are golden brown. Make sure to flip half way through. Once the chips are done, pull them out and let them cool. Finish up all the chips and then toss in the garlic salt.
- Begin building your plate with a layer of chips, shredded chicken, drizzle of blue cheese dressing, drizzle of Primal Kitchen Buffalo Sauce, crumbled blue cheese, sliced cherry tomatoes and chopped scallions. Serve and enjoy!