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Chicken Bacon Ranch Fries Recipe
Ben Carraoli

Chicken Bacon Ranch Fries Recipe

I recently made these Chicken Bacon Ranch Fries Recipe, and honestly, they’re the ultimate comfort food! Picture crispy golden fries layered with juicy chicken, smoky bacon, gooey melted cheese, and creamy ranch drizzle—it’s as indulgent as it sounds. I threw them together on a lazy Sunday evening, and my whole family went crazy for them.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon cooked and chopped – Thick-cut bacon adds the best crunch and smoky flavor.
  • 2 medium russet potatoes peeled and cut into ¼-inch matchsticks – Russet potatoes make the crispiest fries; leave the skin on for a rustic touch if you like.
  • 3 tablespoons extra-virgin olive oil – Helps achieve that perfect oven-baked crisp without deep frying.
  • 1¼ teaspoons garlic powder – Adds a deep savory aroma.
  • 1¼ teaspoons onion powder – Enhances the ranch flavor and adds a subtle sweetness.
  • ½ teaspoon dried dill – Brings that signature herby ranch flavor.
  • ½ teaspoon kosher salt – Balances the seasoning and helps crisp up the fries.
  • ⅛ teaspoon cayenne pepper – Optional but adds a light heat that makes everything pop.
  • 1 cup shredded cooked chicken about 4 ounces – Rotisserie chicken works great here for convenience.
  • ½ cup Greek yogurt ranch dip or regular ranch dressing – Greek yogurt ranch makes it lighter but still creamy.
  • ¼ cup freshly grated sharp cheddar cheese – Freshly grated melts smoother and tastes sharper than pre-shredded.
  • ¼ cup freshly grated mozzarella cheese – Adds that irresistible melty stretch.
  • Fresh chopped chives – Perfect for garnish color, and a burst of freshness.

Method
 

  1. Cook the bacon in a skillet over medium heat until crispy. Remove, drain on paper towels, and chop into small pieces. The leftover bacon fat can even be used to brush the fries for extra flavor.
  2. Peel and cut the potatoes into thin, even sticks. Toss them in a large bowl with olive oil, garlic powder, onion powder, dill, salt, and cayenne. Make sure each piece is coated evenly so they bake crisp and golden.
  3. Preheat your oven to 425°F (220°C). Arrange the fries in a single layer on a baking sheet—don’t overcrowd! Bake for 15 minutes, flip, and continue baking for another 10-15 minutes until crispy and lightly browned.
  4. While the fries bake, combine the shredded cooked chicken with the ranch dip in a small saucepan or microwave-safe bowl. Warm it gently until heated through, just enough for the ranch to soak into the chicken.
  5. Once fries are crisp, remove them from the oven and top with the chicken-ranch mixture, chopped bacon, cheddar, and mozzarella. Return to the oven for about 3-5 minutes, or until the cheese is fully melted and bubbly.
  6. Sprinkle chopped chives over the top for freshness and color. Serve hot right off the sheet pan or transfer to a platter if you’re serving guests.

Notes

  • I always cut the potatoes evenly so they bake at the same rate—uneven ones either burn or stay soft.
  • I avoid crowding the pan; the fries need space to crisp up nicely.
  • I like using a mix of cheddar and mozzarella for the perfect blend of flavor and melt.
  • If I want extra crunch, I pop the fries under the broiler for the last minute before adding toppings.
  • Using leftover rotisserie chicken makes prep so much faster.