Loaded Buffalo Chicken Kettle Chips

No ratings yet

Loaded Buffalo Chicken Kettle Chips are here and they’re ready to satisfy any cheesy, buffalo-y, crispy craving that you’ve got!

Prep Time15

Cook Time4 30

Total Time4 45

Course: Appetizer

Cuisine: American

Servings: People

Author: Derek Wolf

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 the frying oil to your dutch oven. 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!