Buffalo Chicken French Fries

Preheat oven to 425. Line a baking sheet with aluminum foil. Cut the potatoes into 1/4-inch sticks. Soak them for at least an hour. Soaking them takes some of the starch out that makes them soggy. Rinse them with cold water, pat them dry and place them on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss the french fries until everything is well coated. Bake the french fries turning them through the cooking process periodically until they are golden brown about 40 minutes.

In a large skillet heat on medium heat with a tablespoon of olive oil, add chicken to the skillet. Sauté chicken for a few minutes then add in sliced celery and garlic powder. Cook the chicken and celery until the chicken is completely done and celery is still crunchy but softened.

Once french fries are cooked place them in a bowl and sprinkle with 1-2 teaspoons of dry ranch dressing. Toss until well coated.

Make the sauce. In a small bowl combine sour cream, Franks Red Hot Wing Sauce and milk. Stir until combined.

On a platter or large plate layer french fries, chicken and celery mixture, drizzle with sauce then sprinkle with blue cheese crumbles, green onions and parsley. Enjoy!