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Chick-fil-A waffle fries are more than just a side dish – they’re a sensation! Crispy, golden, and perfectly seasoned, these fries are a fan favorite for a reason.
These crispy, golden bites of potato goodness are a fan favorite for a reason. But what makes them so darn special? Let’s dive into the preparation and unique characteristics of Chick-fil-A waffle fries.
Chick-fil-A waffle fries are made from whole potatoes that are freshly peeled, cut, then cooked. The potatoes are cut into a unique waffle shape using a special press that makes them waffley amazing.
The waffle shape is not only fun, but the ratio of outer-edge to inner-potato goodness gives them a crispy exterior and fluffy interior that’s hard to resist. Because of their shape, they have more surface area than traditional fries, which means more crispy edges and more room for dipping sauces.
The fries are then lightly salted and served hot and fresh for your enjoyment.
Don’t forget to pair these with some delicious Chick Fil A sauce!
And now, I’m going to show you how you can have that magical seasoning anytime you want!
From their unique waffle shape to their delicious seasoning, these fries are a standout item. And if you haven’t yet tried to recreate this tasty recipe at home – here’s your chance!
I hope you give it a try and let me know what you think in the comments below!
Kitchen Items for this Recipe
Enjoy and happy cooking! ?
How to Make Chick Fil A Copycat Waffle Fries
Equipment
Ingredients
- 4 Russet potatoes washed, dried, and peeled
- 6 cups peanut oil for frying
- Fine salt to taste
Chick Fil A Sauce
- 1 1/4 Cup mayonnaise
- 1/3 Cup yellow dijon mustard
- 2 Tbsp yellow mustard
- 1 Tbsp ketchup
- 1/4 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 clove of garlic grated
- 1/3 cup honey
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
Chick Fil A Sauce
- Mix all sauce ingredients in bowl. Refrigerate until time to use
Fries
- Wash and peel potatoes (or you can leave skin on if you prefer)
- Take a large bowl, and fill it with cold water
- Using a mandoline slicer, fit it with a crinkle (waffle) attachment.
- Slice potatoes about 1/4-inch thick
- Turn potatoes 90 degrees after ever stroke and slice again. This creates that waffle pattern
- Places slices of potatoes in cold water as you slice them
- Allow potatoes to sit at least 20 minutes
- Heat oil to 320 degrees Fahrenheit. You can use an electry fryer that maintains the heat level or use an instant-read thermometer on the side of a large dutch oven to track the temperature
- Remove from cold water and with a paper towel, thoroughly pat dry. You do not want the water to go into the hot oil!
- Prepare a baking sheet with paper towels and/or racks to drain cooked fries
- Fry potatoes for 5 minutes. Remove to baking sheet to drain.
- Increases oil temperature to 375 and re-fry all potatoes for 3 minutes or until golden and crisp
- Place new paper towels on baking sheet
- Move potatoes from oil to baking sheet to drain
- Season potatoes and serve with sauce
