I have this thing for loaded fries (if you couldn’t already tell from my Loaded Pizza Fries, Loaded Taco Fries + my Loaded Chili Fries!), and these Loaded Barbecue Chicken Fries are sooooo freaking goooood! I’m about to make another batch to have on hand for easy meals, as they make the best leftovers! I simply store the fries and chicken separately, then reheat them both in my toaster over, topping the fries with the barbecue chicken once everything is heated up.
While the barbecue sauce may seem like quite a few ingredients, it’s SO simple to make and isn’t filled with any junky ingredients, like many store bought versions are. This barbecue sauce also freezes great, so you can easily make a double or triple batch and freeze the leftovers for later use! I also topped these Loaded Barbecue Chicken Fries with my ranch dressing, and combined with the barbecue chicken, it’s a match made in heaven!
To make this recipe even easier, I used leftover rotisserie chicken from Whole Foods, instead of making my own. I’m alllll about shortcuts whenever possible, but also love making my own sauces, as once you start making your own sauces you’ll realize just how much of a game changer it is! They’re crazy easy to make, super flavorful, and I love knowing every ingredient that I put into them.
I have a feeling this recipe will be on repeat in your house, just like it has been in mine!
Enjoy this recipe for my Loaded Barbecue Chicken Fries!
Loaded Barbecue Chicken Fries
For the Fries:
For the Barbecue Sauce:
- 1 cup tomato sauce
- 1/4 cup coconut sugar
- 2 tablespoons honey
- 2 tablespoons coconut aminos
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons liquid smoke
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons onion powder
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Toppings (all optional):
- Ranch dressing
- chopped red onion
- chopped parsley or cilantro
- sliced avocado
- Combine all of the ingredients for the barbecue sauce in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low and simmer gently for 30 minutes, whisking occasionally.
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper . Slice the yams/potatoes into fries, making them no more than ¼" thick. Toss the fries and 1 tablespoon of the melted coconut oil/ghee directly on the parchment lined baking sheet. Place the fries in a single layer, making sure they aren't too close together (use 2 baking sheets, if needed) and sprinkle with salt and pepper. Bake the fries for 15 minutes, then carefully flip the fries and bake for an additional 5-10 minutes, or until both sides are browned.
- Mix the shredded chicken in with the barbecue sauce. Top the fries with the shredded barbecue chicken and any or all of the toppings listed above. ENJOY!
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