These copycat Chick-fil-A waffle fries will bring the food chain right into your home!
What do you do if you’re craving the deliciousness of Chick-fil-A waffle fries on a Sunday when the chain is closed?
Do you a.) just wait until the next day, or b.) settle for regular, boring fries?
The answer is secret option c.) Make them at home.
Trust me, it’s not that difficult. With just some potatoes, peanut oil, a large pot, and a trusty mandoline, you’ll be one step closer to the fries of your dreams.
Let’s dive in.
Chick-fil-A Waffle Fries
Chick-fil-A’s waffle fries have garnered a bit of a cult following, and I completely understand why.
French fry purists may frown upon these oddly-shaped treats, but not I. I love them to death!
They’re wonderfully crispy on the outside and fluffy on the inside, just like any French fry should be.
But what makes them stand out is their distinct waffle-esque shape.
It offers a big surface area, which means they can hold more sauces and toppings.
Those tiny little square pockets offer nooks and crannies for seasonings to settle in, giving your tastebuds extra bursts of flavor here and there.
Tips and Tricks for Making the Best Waffle Fries
- Use Russet potatoes for this recipe. I like them best for deep-frying because they’re starchy and have low water content. This translates to crispy exteriors and fluffy interiors.
- I like to slice the potatoes about 1/4-inch thick because thin slices are very fragile and break easily. But feel free to slice according to your desired thickness. Just keep in mind that you’ll have to adjust the cooking time as well.
- There are various appliances you can use to slice the potatoes. I’ve always used a mandoline and its waffle blade because, well, it’s the only thing I have.
You can also try a wave waffle cutter, a budget-friendly tool that’s specifically created for this purpose.
You can also use a handheld crinkle cutter. It’s super cheap but requires a bit more work because you’ll have to eyeball the thickness of the slices yourself. A mandoline will already control that for you.
- To create the perfect waffle pattern, rotate the potato by 90 degrees after every slice. In doing so, you’ll slice across the cut you previously made, forming that pretty, criss-cross pattern.
- In case you’re wondering whether you really need to soak the sliced potatoes in cold water for 20-30 minutes, the answer is YES – so please don’t skip this step. Soaking will release some of the starches from the potatoes, which will prevent them from sticking together when fried.
- You might also be thinking – why do I need to fry the potatoes twice? Can’t I just fry them all at once until they’re golden brown?
You can definitely do that, but trust me, they will be nowhere near as beautifully cooked as double-fried fries.
Blanching in oil at a lower temperature cooks the potatoes’ interior while re-frying them at a higher temperature creates that gorgeous crispy, golden-brown crust.
- Do not crowd the pot with potatoes. Over-crowding will cause the oil’s temperature to drop. This will, in turn, steam the potatoes instead of frying them. Work in batches, depending on the size of your pot.
- The best oil for deep-frying is peanut oil because it has a high smoke point of 450 degrees Fahrenheit. In short, peanut oil can handle the heat. This also means you can reuse it up to 3-4 times. It may be a bit more expensive than other oils, but you do get your money’s worth.
- The best dips for waffle fries? You can’t go wrong with mustard and ketchup, but if you’re looking for more excitement, here are some epic dips and sauces for you to try:
- Cowboy Crack Dip – It’s as addictive as it sounds.
- Arby’s Horsey Sauce – For a mouthwatering Chick-Fil-A and Arby’s crossover.
- Taco Bell Diablo Sauce -Can you handle the heat?
- Buffalo Chicken Dip – It’s meaty and creamy with a kick.
- Velveeta Sausage Dip – Cheese for days!
More Fried Recipes You’ll Love
Chick-Fil-A Waffle Fries
4
servings30
minutes20
minutes3028
kcalIngredients
4 Russet potatoes, washed, dried, and peeled
6 cups peanut oil, for frying
Fine salt, to taste
Instructions
- Fill a large bowl with cold water. With a mandoline fitted with the waffle or crinkle attachment, slice the potatoes about 1/4 inch thick. Flip the potato 90 degrees after every slice to create a criss-cross, waffle pattern.
- Place the sliced potatoes in the bowl of water for 20 to 30 minutes to remove excess starch. Dry the potatoes thoroughly with paper towels.
- Clip an instant-read thermometer on the side of a large, heavy-bottomed pot or Dutch Oven. Heat the peanut oil over medium-high to 320 degrees Fahrenheit.
- Line two baking sheets with paper towels. Fry the potatoes in batches for 5 minutes, or until pale and start to soften. Transfer the potatoes onto the lined baking sheets.
- Increase the oil’s temperature to 375 degrees Fahrenheit. Re-fry the potatoes in batches for 2 to 3 minutes, or until crisp and golden brown.
- Remove the used paper towels from the baking sheets and replace them with a new set. Transfer the potatoes onto the lined baking sheets.
- Season the potatoes with salt. Serve hot and enjoy!
