This Chick-fil-A Waffle Fries copycat recipe is about to become your new go-to snack or side dish! Picture perfectly crispy, waffle-cut French fries that are fried to golden perfection. These fries are crispy on the outside, tender on the inside, and totally irresistible. Whether you’re serving them up for dinner or snacking on them any time of day, they’re sure to be a hit!
Do you love Chick-Fil-A's waffle fries but don't feel like making the trip to your nearest drive-thru? You're in luck! This easy copycat recipe gives you that same crispy, golden beloved waffle fries right from your own kitchen.
These new waffle potato fries are the perfect balance of crunchy on the outside and fluffy on the inside. The secret to this is the right cut, a soak in cold water, and double frying to get them extra crispy. Once you make them at home, they'll be your favorite over the original fries!
They've got the same great taste as the ones you get from the fast food chain. Plus, they make a wonderful side dish, a snack, or even the star of the show. Pair these with this copycat Chick-Fil-A sauce and these Chick-Fil-A Chicken Nuggets and wash them down with this easy Chick-Fil-A Vanilla Iced Coffee to add a little joy to your snack. Can you tell that we love copycat Chick-fil-A recipes over here?
Ingredients to Make this Chick-Fil-A Waffle Fries Recipe
Here are the ingredients you will need to make this popular waffle potato fry recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient information.
- Russet potatoes: are the best choice for fries thanks to their high starch content, which makes them extra crispy.
- Cold water: helps remove excess starch, leading to a better texture. I like adding in a few ice cubes to make sure this is really nice and cold.
- Peanut Oil: is what the fast-food giant uses to fry potatoes, but you can use a different one if you have peanut allergies. Just be sure to use an oil with a high smoke point since you are frying these waffle fries.
- Sea Salt: A pinch of this enhances the flavor of the waffle-cut potatoes.
- (Optional) Seasoned Salt, Black Pepper or Paprika: add extra flavor if you like your fries to taste a little bolder.
How to Make Chick-fil-A Waffle Fries
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- Wash and scrub 4 large Russet potatoes. Use a mandolin slicer to make waffle cuts, rotating the potato 90 degrees between slices.
- Bring a pot of water to a boil with some kosher salt and white vinegar. Add the potatoes and cook for 5-7 minutes, until fork-tender but still firm.
- Drain the potatoes and spread them on paper towels to cool and dry completely.
- Heat canola oil to 375°F. Fry the potatoes in small batches for 1-2 minutes, then transfer to a wire rack to cool. Freeze for at least 1 hour.
- When ready to serve, heat oil to 375°F again and fry the frozen potatoes in small batches for 4-5 minutes, or until golden and crispy.
- Remove from the oil, sprinkle with salt, and enjoy!
Tips and Tricks for Delicious Chick-Fil-A Waffle Fries
- For best results, use a waffle fry cutter for precise cuts. Plus, it just makes it easier to process a pile of potatoes this way.
- Don’t skip the soaking step. This is what helps remove excess starch that makes your fries crispy.
- The key to restaurant-quality crunch is to double fry. This might make the process a little more labor-intensive, but this is what makes it worth it.
- Avoid overcrowding the fryer by working in batches. You might end up with soggy fries or unevenly cooked ones when you overload your fryer.
Why You’ll Love This Recipe
This Chick-Fil-A Waffle Fries copycat recipe lets you enjoy your favorite fast-food restaurant's fries anytime you want! Making this is fun, and totally satisfying. Plus, you can make a big batch to freeze to serve a crowd or just whenever you feel like whipping up a quick snack for yourself.
FAQ's
Yes, you can bake these at 425°F (218°C) for 20–25 minutes, flipping halfway through. I find that double-frying makes for a crispier fry though.
Absolutely. Air-fry these waffle fries at 375°F (190°C) for about 15 minutes, shaking halfway.
Using canola oil or vegetable oil works just as fine if you don't have peanut oil or if there are allergy concerns.
In case of leftovers (which is usually very unlikely), store them in an airtight container and refrigerate. Reheat leftovers of this waffle potato fries recipe in an air fryer for the best texture. I highly suggest not keeping these for more than a day though.
Aside from salt, try a slight adjustment by using seasoned salt, garlic powder, or a little paprika.
Yes, you can. The texture may be a little different, but they're still delicious.
Yes, they do! If freezing a batch, stop at the first fry by letting them cool completely. Spread them out on a baking sheet and freeze until cold. Then, transfer to an airtight container or freezer bag. Once ready to eat, fry them directly from frozen at 375°F (190°C) until crispy and golden brown.
The Best Chick-fil-A Waffle Fries Recipe Copycat
Chick-fil-A Waffle Fries Recipe
Ingredients
- 4 large Russet potatoes best for a crispy exterior and fluffy interior
- Water for boiling
- 2 tbsp white vinegar to enhance texture and flavor
- Canola oil for frying; enough for 2–3 inches depth in your pot
- Kosher salt to season
Instructions
Prep the potatoes
- Wash and scrub the potatoes well. Peel them if desired, but leaving the skin adds a rustic texture.4 large Russet potatoes
- Use a thick ridged mandoline slicer to make waffle cuts. Rotate the potato 90 degrees between slices to create the signature holes.
- Bring a large pot of water to a boil. Add 2 large pinches of kosher salt and 2 tablespoons of vinegar.Water, 2 tbsp white vinegar, Kosher salt
- Add the waffle-cut potatoes and boil for 5-7 minutes until fork-tender but still firm enough to hold their shape.
- Drain the potatoes and spread them on a baking sheet lined with paper towels to cool and dry completely.
- Heat canola oil to 375°F in a large pot or wok. Fry the potatoes in small batches for 1–2 minutes. They should start to crisp but remain pale.Canola oil
- Transfer the par-fried potatoes to a wire rack placed over a baking sheet and let cool. Freeze them on the rack for at least 1 hour (or transfer to a freezer-safe bag for up to 3 months).
When ready to serve
- Heat the canola oil again to 375°F.
- Take the frozen fries directly from the freezer and fry in small batches for 4–5 minutes, or until golden brown and crispy.
- Remove fries from the oil and place them on a wire rack. Immediately sprinkle with salt and enjoy.
Notes
Pro Tips for Perfection:
• Double Fry for Extra Crispiness: Par-frying, freezing, and then frying ensures perfect crunch.• Season While Hot: Salt the fries right after frying so the seasoning adheres perfectly.
• Oil Maintenance: Canola oil offers a high smoke point, but monitor the temperature to avoid burning the fries.
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