Chick-fil-A Waffle Fries with Homemade Chick-fil-A Sauce

Ingredients

• 4 large potatoes Russet Potatoes (unpeeled, skin left on for texture)
• 4 quarts Water (for par‑boiling)
• 1 tablespoon White Distilled Vinegar (14 g)
• 1 tablespoon Baking Soda (10 g)
• 1 tablespoon Kosher Salt (15 g)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 1.25 cup Mayonnaise (140 g, full‑fat)
• 0.33 cup Dijon Mustard (83 g)
• 2 tablespoons Yellow Mustard (29 g)
• 1 tablespoon Ketchup (12 g)
• 0.25 teaspoon Cayenne Pepper (less than 1 g)
• 1 teaspoon Smoked Paprika (3 g)
• 1 clove Garlic (grated)
• 0.33 cup Honey (90 g)
• 2 teaspoons Lemon Juice (28 g)
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice Potatoes into Waffle Shape

   Set the mandolin to a half‑inch thickness. Slice the potato lengthwise, then rotate the potato a quarter turn and slice again. Repeat the quarter‑turn slicing until you have a criss‑cross waffle pattern.

   Time: PT15M

2. Par‑boil the Waffle Slices

   In a large pot, combine 4 quarts water, 1 Tbsp white vinegar, 1 Tbsp baking soda, and 1 Tbsp kosher salt. Bring to a boil, add the sliced potatoes, and cook for about 30 seconds until just tender.

   Time: PT5M

   Temperature: 100°C

3. Dry and Cool

   Drain the potatoes and pat them dry with paper towels. Spread them out on a clean surface and let them cool completely.

   Time: PT5M

4. Freeze the Slices

   Arrange the dried potato slices in a single layer on baking sheets. Place the sheets in the freezer and freeze overnight (at least 4 hours).

   Time: PT0M

5. Prepare the Chick‑fil‑A Sauce

   In a mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, ketchup, cayenne pepper, smoked paprika, grated garlic, honey, lemon juice, and a pinch of salt and pepper until smooth.

   Time: PT5M

6. Heat Oil for Frying

   Fill a heavy‑bottomed pot with vegetable oil to about 2 inches deep. Heat the oil to 350°F (177°C) using a deep‑fry thermometer.

   Time: PT5M

   Temperature: 350°F

7. Fry the Frozen Waffle Fries

   Working in batches, drop the frozen potato slices directly into the hot oil. Fry for 1–3 minutes until they are crisp, golden‑brown, and stiff.

   Time: PT10M

   Temperature: 350°F

8. Season Immediately

   Using a wire rack, drain the fries and sprinkle with kosher salt while they are still hot.

   Time: PT1M

9. Serve

   Transfer the crispy waffle fries to a serving bowl and dip in the homemade Chick‑fil‑A sauce.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of White Distilled Vinegar: Apple cider vinegar
• Instead of Kosher Salt: Sea salt
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Mayonnaise: Egg‑free mayo
• Instead of Dijon Mustard: Stone‑ground mustard
• Instead of Cayenne Pepper: Paprika for less heat
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Honey: Maple syrup
• Instead of Lemon Juice: Apple cider vinegar (½ tsp)

Equipment Needed

• Mandolin with Crinkle‑Cut Blade
• Large Pot
• Slotted Spoon or Spider
• Baking Sheets
• Freezer
• Deep‑Fry Thermometer
• Wire Rack
• Paper Towels
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Tongs

Critical Steps — Do Not Skip

• Creating the criss‑cross waffle pattern with the mandolin
• Par‑boiling for only 30 seconds to keep potatoes firm
• Freezing the slices completely before frying
• Frying directly from frozen at the correct oil temperature
• Seasoning the fries while they are still hot

Chef Tips from the Video

• Use Russet potatoes for the highest starch content, which gives the fluffy interior.
• A pinch of baking soda in the boiling water helps create a slightly alkaline surface, enhancing crispness.
• Season with flaky sea salt for a more delicate crunch.
• If you don’t have a mandolin, a crinkle‑cut slicer attachment on a food processor works well.

Troubleshooting

Storage

Refrigerator: Sauce lasts up to 7 days in an airtight container. Leftover fries can be stored in the fridge for 2 days and reheated in a 400°F oven for 5‑7 minutes.

Freezer: Uncooked sliced potatoes can be frozen for up to 3 months on a baking sheet, then transferred to a zip‑top bag.

Room temperature: Do not store cooked fries at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice and freeze the potatoes up to 3 days in advance.
• Prepare the sauce 1‑2 days ahead; keep refrigerated and stir before serving.

Frequently Asked Questions