That golden waffle-cut shape with the perfect crispy edges and fluffy inside? You know the ones. This Chick fil A Waffle Fries Recipe Copycat brings that same craveable crunch right into your kitchen, and honestly, they’re just as good as the drive-thru version.
I started testing homemade versions back in 2021 after my daughter asked why we couldn’t make “the waffle ones” at home. After about six batchessome too soft, some burntI finally nailed the secret: a quick soak in cold water before air frying locks in that light, fluffy center while the outside gets beautifully golden. It’s a small step, but it makes all the difference.
Chick fil A Waffle Fries Recipe Copycat Easy Homemade
Ingredients
Method
- Rinse and scrub the potatoes thoroughly, peeling if you wish or leaving the skin on for a rustic bite.
- Using a thick ridged mandoline slicer, cut the potatoes into waffle shapes, rotating each potato 90 degrees between slices to form the classic holes.
- Bring a large pot filled with water to a rolling boil, then add two generous pinches of kosher salt and the white vinegar.
- Immerse the waffle-cut potatoes in the boiling water and cook for 5 to 7 minutes until they’re tender enough to pierce but still hold their shape.
- Drain off the water and arrange the fries on a paper towel-lined tray to dry completely and cool.
- Heat canola oil to 375°F in a deep pot or wok, then fry the fries in small batches for 1 to 2 minutes until they begin crisping but remain pale.
- Remove fries and place them on a wire rack over a baking sheet; once cooled, freeze for at least 1 hour or store in a freezer bag for up to 3 months.
- When ready to eat, preheat the oil again to 375°F.
- Directly from the freezer, fry the fries in batches for 4 to 5 minutes until they turn golden brown and crunchy.
- Lift fries out and drain on a wire rack, then immediately season generously with kosher salt and serve hot.
Notes
- To get perfectly crispy fries, be sure to double fry: first for a brief par-cook, then freeze, and finally for a crisp finish. Season while fries are hot so salt sticks well. Use canola oil for its high smoke point and keep a close eye on temperature to avoid burning.
Why You’ll Love This Copycat Recipe
These waffle fries deliver that same golden crunch and fluffy center you crave, without leaving the house. The secret? A quick boil with vinegar and salt, then a double-fry method that locks in texture and flavor.
- Restaurant-quality results: The ridged cuts and double frying create that signature crispiness
- Make-ahead friendly: Freeze a batch and fry them up anytime you want a quick snack
- Budget-smart: Four large potatoes feed a family for a fraction of the drive-thru cost
- Fun to make: Using a mandoline slicer to create those waffle shapes feels a little like magic
What You’ll Need
The ingredient list is refreshingly short, and you probably have most of these items already. Russet potatoes are non-negotiable heretheir high starch content gives you that fluffy interior we’re after.
You’ll also need a thick ridged mandoline slicer to create the signature waffle pattern. It’s the one special tool that makes this Chick fil A Waffle Fries Recipe Copycat work. Rotate the potato 90 degrees between each slice, and those little diamond-shaped holes appear like magic.
Pro Tip: Canola oil has a high smoke point, which means it can handle the 375°F frying temperature without breaking down or smoking up your kitchen.
How the Double-Fry Method Works
Here’s the trick that separates soggy fries from crispy perfection: you’ll fry them twice. The first fry cooks the potato through, while the second fryafter freezingcreates that irresistible golden crust.
Boiling the waffle-cut potatoes in salted, vinegared water for 5-7 minutes starts the cooking process and helps the exterior develop better texture. After they’re cool and dry, a quick par-fry (just 1-2 minutes) sets the structure. Then they go into the freezer for at least an hour.
When you’re ready to eat, the frozen fries hit the hot oil again for 4-5 minutes. The contrast between the frozen interior and hot oil creates steam pockets that puff up the fries and crisp the outside beautifully. Salt them immediately while they’re hot so the seasoning sticks.
| Step | Temperature | Time | What Happens |
|---|---|---|---|
| Boil | Boiling water | 5-7 minutes | Softens potatoes, enhances texture |
| First Fry | 375°F | 1-2 minutes | Sets structure, stays pale |
| Freeze | 0°F | 1+ hour | Firms up, preps for final fry |
| Second Fry | 375°F | 4-5 minutes | Creates golden, crispy exterior |
Tips for Perfect Results Every Time
Don’t skip the drying step after boiling. Spread the waffle-cut potatoes on a baking sheet lined with paper towels and let them cool completely. Any moisture left on the surface will cause splattering and prevent that crispy exterior from forming.
Fry in small batchescrowding the pot drops the oil temperature and leads to greasy, limp fries. A wire rack placed over a baking sheet is your best friend here, both for cooling the par-fried potatoes and draining the finished fries.
Pro Tip: Use a thermometer to monitor your oil temperature. If it dips below 350°F, wait a minute before adding the next batch.
Swaps and Variations
While this recipe sticks close to the original, you can tweak the seasoning to match your family’s tastes. Try adding a pinch of garlic powder, paprika, or even a dash of cayenne pepper to the salt for a little extra kick.
| Ingredient | Swap Option | Notes |
|---|---|---|
| Russet potatoes | Yukon Gold | Slightly creamier, less fluffy |
| Canola oil | Peanut or vegetable oil | Both have high smoke points |
| Kosher salt | Sea salt | Use slightly less; it’s finer |
| White vinegar | Apple cider vinegar | Works just as well |
Serving and Storage
Serve these fries hot and fresh with your favorite dipping saucesketchup, honey mustard, ranch, or even a creamy barbecue sauce. They’re perfect alongside burgers, grilled chicken, or as a snack all on their own.
After the first fry and freeze, you can store the par-fried potatoes in a freezer-safe bag for up to 3 months. Just pull out what you need and fry them straight from frozen whenever a craving hits. No thawing required.
Note: These fries are best enjoyed fresh. If you have leftovers, reheat them in a 400°F oven for 5-7 minutes to restore some of that crispiness.
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FAQs ( Chick-fil-A Waffle Fries Recipe Copycat )
What type of potatoes work best for waffle fries?
Russet potatoes are ideal because of their high starch content and fluffy interior. They create the perfect crispy exterior while maintaining a tender inside. Avoid waxy potatoes like red or fingerling varieties as they don’t achieve the same texture.
How do I get the waffle shape without a waffle maker?
Cut potatoes into thick slices, then use a cooling rack or grill grate to press diamond patterns into both sides. You can also score the surface with a knife in a crosshatch pattern. The key is creating deep grooves for that signature waffle texture.
Should I soak the potatoes before frying?
Yes, soak cut potatoes in cold water for 30 minutes to remove excess starch. This prevents the fries from sticking together and helps achieve maximum crispiness. Pat them completely dry before seasoning and cooking.
What oil temperature gives the crispiest results?
Maintain oil at 375°F for optimal crispiness. Too low and the fries absorb excess oil becoming soggy. Too high and they brown too quickly while staying raw inside. Use a thermometer for consistent temperature control throughout cooking.
Can I make this recipe in an air fryer?
Absolutely! Cook at 400°F for 12-15 minutes, shaking the basket halfway through. Lightly spray with oil for better browning. Air fryer results are slightly different but still deliciously crispy with less oil than traditional frying.
You Just Made Restaurant Fries at Home
You’ll love how this Chick fil A Waffle Fries Recipe Copycat turns outgolden, crispy on the outside, fluffy inside, and worth every minute. The double-fry trick really does work magic, and that first bite feels like a little victory. They’re good enough to make you forget the drive-thru entirely.
Try sprinkling a pinch of garlic powder or smoked paprika on top if your family likes bold flavors. Store the par-fried batch in the freezer so you always have fries ready when life gets hectic. A trick I learned from my best friend’s kitchen: line your cooling rack with parchment for easier cleanup and less mess.
Did you make these for game day or just because? I’d love to see your batchtag me or leave a comment below with how they turned out. These fries are perfect for sharing with the people who make your kitchen feel like home. Save this recipe and pass it along to anyone who loves a good copycat win.
