We’re eating fries for dinner. More specifically, we’re eating Chicken Bacon Ranch Fries for dinner. It’s totally acceptable.
What you are looking at is my second batch of chicken bacon ranch fries.
I inhaled the first one standing at my stove with such gusto, I was forced to retire to the living room, assume a horizontal position, and watch an episode of Barefoot Contessa Back to Basics to recover.
Before this moment of complete humility, the concept of myself eating only fries for an entire meal would have been foreign to me.
Anyone who’s watched me at a dessert table knows I’m a sweets person.
So the fact that I devoured an entire sheet pan of fries makes me question who am I?!
5 Star Review
“Your combination of herbs and spices on the potatoes and in the ranch dip was the perfect level of salty, garlicky, savory: SO DELICIOUS!”— Sarah —
The truth is, these chicken bacon ranch fries just have a magic kind of power that will steal even the most diehard sweets-loving souls and turn them savory.
Doubly weird—I don’t usually even like white potatoes all that much (although I will always take seconds of these Air Fryer French Fries).
I lose it over truffle fries and Sweet Potato Fries, but even mashed potatoes at Thanksgiving don’t do much for me (unless they’re these Instant Pot Mashed Potatoes).
Chicken bacon ranch fries, however, exist on a plane of irresistibility all their own (as does my Chicken Bacon Ranch Pasta).
How to Make Chicken Bacon Ranch Fries
Homemade baked fries loaded with melted cheese, salty bacon, tender chicken, and skinny ranch made with Greek yogurt let you indulge in your dinner without guilt.
- Russet Potatoes. First, we peel, peel, peel potatoes. You could probably leave the skins on too if you want to save time. Simple russets are all we need to build the most heavenly of Baked French Fries.
- Bacon. Pan fry if you please, or try one of these easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
- Cooked Chicken. This recipe is the BEST dinner recipe if you’re like me and like to keep shredded cooked chicken breasts in the fridge to add to lunches and dinners throughout the week.
There are many ways to prepare and store cooked chicken breast for recipes like this one.
- My How to Cook Shredded Chicken guide is a great place to start.
- To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken.
- Use this post for Crock Pot Shredded Chicken to prepare in a slow cooker.
- See this post for Baked Chicken Breast if you’d like to prepare the chicken in the oven.
- Light Ranch. This Greek Yogurt Ranch Dip is my secret to eating copious amounts of ranch on these fries without guilt.
- Cheese. A combination of cheddar and mozzarella provides the perfect mixture of sharpness and gooeyness.
- Garlic Powder + Onion Powder. Provide the base for our homemade ranch seasoning that is dusted on the fries before they bake.
- Cayenne Pepper. Adds a little kick to give these fires some extra pizzaz.
- Dill + Chives. Other key ranch components that add, color, flavor, and freshness
- Cook the bacon as desired, chop, and set aside.
- Peel and cut the potatoes, place in a large bowl, and toss with the olive oil, herbs, salt, and spices.
- Bake the fries in a preheated 425 degrees F oven, flipping halfway through cooking, until lightly crisp and golden.
- Meanwhile, warm the ranch dip in the microwave or on the stovetop, then toss with the chicken.
- Assemble the fries by topping with chicken, cheese, and bacon. Return to the oven until the cheese melts, top with chives, and serve. ENJOY!
- To Store. Fries are best eaten the day that they are served. However, leftovers may be kept in the refrigerator for up to 3 days when stored in an airtight container.
- To Reheat. For best results, warm the fries in a preheated 425 degree F oven until crisp and heated through.
Eat fries for dinner. Or lunch. Or as an actual appetizer at your next game watch. Just be sure to have a couch on hand for recovery purposes—you’ll thank me later.
Frequently Asked Questions
Yes. While I recommend trying this recipe with homemade fries, a bag of your favorite frozen french fries is a great way to cut down the prep time so you can have these chicken bacon ranch fries on the table in under 30 minutes.
Yes! Those who wish to avoid gluten can also indulge in these gluten free chicken bacon ranch fries.
Yes. For food safety purposes, the chicken must be cooked before topping the fries.
Chicken Bacon Ranch Fries
- 4 slices bacon cooked*
- 2 medium russet potatoes peeled and cut into 1/4-inch matchsticks
- 3 tablespoons olive oil
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 cup shredded cooked chicken** about 4 ounces
- 1/2 cup Skinny Greek Yogurt Ranch Dip
- 1/4 cup freshly grated sharp cheddar cheese
- 1/4 cup freshly grated mozzarella cheese
- Fresh chopped chives
- Cook the bacon (try one of my easy cooking methods listed below). When cool enough to handle, chop and set aside.
- Preheat the oven to 425 degrees F. Peel and cut the potatoes. Place in a large bowl, then toss with the olive oil, garlic powder, onion powder, dill, salt, and cayenne.
- Coat a large baking sheet with cooking spray, then spread the fries onto the sheet in a single layer. Bake 15 minutes, flip with a spatula, then bake an additional 10 to 15 minutes, until lightly crisp.
- While the fries are baking, heat the ranch dip in a small saucepan or microwave-safe bowl, just until warm. Toss with chicken to coat.
- Remove fries from oven and top with the chicken, cheddar, mozzarella, and bacon. Return to the oven until the cheese melts, 3 to 5 minutes. Top with chives. Serve immediately.
- *Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
- **To cook the chicken in the Instant Pot instead, see this post for Instant Pot Chicken. To make it in a slow cooker, use this post for Crock Pot Shredded Chicken. To make the chicken in the oven, see this post for Baked Chicken Breast.
- TO STORE: Fries are best eaten the day that they are served. However, leftovers may be kept in the refrigerator for up to 3 days when stored in an airtight container.
- TO REHEAT: For best results, warm the fries in a preheated 425 degree F oven until crisp and heated through.
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So the aftermath of hanging upside down for almost 2 hrs in a dental chair for a crown prep had me frazzled enough that I didn’t want to stand and cut up lil russet tater sticks. Let me assure you, Erin, that those same russets, when baked and scooped out and mashed and mixed with the lovely dip recipe; chicken; cheese; and bacon, make for a fabulous chicken bacon ranch twice-baked potato as well!! Your recipe is very adaptable!! No dental shenanigans to scramble my brain for a few weeks so can’t wait to try again with the fries!
Joanie, what a great idea! I admit that chopping the potatoes is the most daunting part, and I love your simple, time-saving twist. As always, thank you so much for sharing your review and trying my recipes!
This was a fun dinner. Your combination of herbs and spices on the potatoes and in the ranch dip was the perfect level of salty, garlicky, savory: SO DELICIOUS! Then top it with smoky, salty bacon…awesome.
The potatoes turned out more ‘roasted potatoes’ than ‘fries’, but that’s fine.
I used an extra-large baking pan so I could make some roasted broccoli at the same time. :-)