Loaded Buffalo Chicken Fries

Preheat oven to 375°F (190°C).

Season the chicken thighs on all sides with a mix of garlic powder, chili powder, paprika, oregano, salt, and pepper.

Place the seasoned chicken on a wire rack set over a baking sheet and bake for 20-25 minutes, or until cooked through.

While the chicken is baking, peel and dice the russet potatoes into bite-sized cubes.

In a large bowl, spray the potato cubes with cooking oil and toss to coat. Season with the remaining garlic powder, chili powder, paprika, oregano, salt, and pepper, and toss again until evenly coated.

Transfer the seasoned potatoes to an air fryer basket in a single layer.

Air fry at 375°F (190°C) for about 20 minutes, flipping halfway through, until golden brown and crispy.

To make the buffalo ranch sauce, combine the low-fat yogurt, light mayonnaise, and low-fat sour cream in a small bowl.

Stir in the buffalo sauce, garlic powder, and dried parsley. Mix until smooth. If the sauce is too thick, thin it with a small amount of water until you reach your desired consistency.

Once the chicken is cooked, let it rest for a few minutes, then dice it into small cubes.

In a bowl, toss the diced chicken with additional buffalo sauce to coat.

To assemble, spread the crispy potato cubes on a large platter or serving dish.

Sprinkle the shredded mozzarella cheese over the potatoes, if using.

Top with the buffalo chicken.

Drizzle generously with the homemade buffalo ranch sauce and serve immediately.