Mom's Best Recipes
Recipe

Rustic Chick-fil-A Waffle Fries

Crispy, golden waffle fries with that craggy, rustic crunch. Includes oven, air fryer, and deep fry options, plus a sea salt finish or a savory-sweet house twist (not the original).

Author By Matt Campbell
4.8
A real photo of a basket of golden waffle fries with crisp edges on parchment paper, with a small ramekin of creamy dipping sauce on the side
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There are fries, and then there are waffle fries, the dramatic, crunchy, sauce-loving cousins that show up and immediately become the main character. This rustic version is all about that Chick-fil-A vibe: a tender center, edges that get loud in the best way, and that fast-food-style crunch.

We are keeping ingredients easy, technique clear, and results deeply snackable. You will get options for deep frying (closest to the drive-thru texture), plus air fryer and oven methods for when you want maximum crunch with minimum mess. And yes, we are doing the little soaking trick that makes the texture actually worth it. Finish them the classic way with sea salt, or take the rustic route with a house seasoning shake that is not the original, just delicious.

Oil note: Chick-fil-A oil choices and processes have changed over time and can vary by location. If you want a perfect match, check their current published info for your market. At home, canola oil gives you that familiar fast-food fry energy.

A real photo of raw potatoes being sliced into waffle cuts with a crinkle cutter over a cutting board

Why It Works

  • Waffle texture that stays crisp: A quick soak removes surface starch so the fries brown instead of steaming.
  • Classic or rustic finish: Keep it simple with sea salt, or add the house shake for a not-the-original twist.
  • Rustic edges for extra crunch: Slightly thicker waffle cuts help you get crisp ridges and a fluffy middle.
  • Choose your own adventure: Deep fry for restaurant crunch, air fry for speed, or oven for a big batch.

Pairs Well With

Storage Tips

Waffle fries are at their absolute best right after cooking, but if you have leftovers, you can bring them back to life.

Refrigerate

  • Cool completely first.
  • Store in an airtight container lined with a paper towel for up to 3 days.

Reheat for crisp

  • Air fryer: 375°F for 4 to 7 minutes, shaking halfway.
  • Oven: 425°F on a sheet pan for 8 to 12 minutes, flipping once.
  • Avoid the microwave unless you enjoy fries with the emotional energy of a damp sponge.

Freeze

  • Freeze cooked fries in a single layer on a sheet pan, then transfer to a freezer bag.
  • Keep up to 2 months.
  • Reheat from frozen in a 400°F air fryer or 450°F oven until hot and crisp.

Common Questions

What potatoes are best for waffle fries?

Russet potatoes are the move. Big, sturdy russets are easier to waffle-cut without breaking. They are starchy, which means fluffy interiors and better crisp potential. Yukon Golds work too, but the texture will be a bit creamier and slightly less crunchy.

Do I really need to soak the potatoes?

For the best crunch, yes. A 20 to 30 minute soak in cold water pulls off surface starch, which helps browning and keeps fries from sticking together. If you skip it, they can still be good, just less crisp.

How do I cut waffle fries at home?

Use a crinkle cutter and slice the potato into even slices, then rotate the potato 90 degrees before each next slice. That alternating direction is what creates the waffle pattern. Go steady and keep your slices consistent so they cook at the same pace.

What oil is closest to the original taste?

For the most authentic waffle fry vibe, canola oil is a solid choice. Chick-fil-A has used different oils and processes over time and details can vary by location, so if you want to be precise, check their current published nutrition and allergen info for your market. At home, canola, vegetable, avocado, or peanut oil all work well for frying.

Can I make these in the oven and still get them crispy?

Yes, but you need two things: a hot oven and space. Spread fries in a single layer, preheat the pan if you want extra browning, and do not crowd.

What seasoning makes them taste like fast food?

Chick-fil-A style waffle fries are seasoned simply with sea salt. If you want a more punchy, rustic at-home vibe, try my house seasoning shake (not the original): salt plus a tiny bit of sugar, then paprika and garlic powder for savory warmth. It should taste balanced, not sweet.

Why are my fries soggy?

Usually one of three things: (1) they were not dried well after soaking, (2) the pan or basket was crowded so they steamed, or (3) the oil or air fryer temp dipped too low. Dry them aggressively, cook in batches, and keep the heat up.

Why did my fries stick together?

That is surface starch and crowding teaming up. Soak, rinse, and spread them out. Also make sure the oil is hot enough before adding a batch.

Why is my waffle cut breaking?

Use larger russets, keep slices even, and do not rush the rotation. If the potato is skinny at the ends, save those bits for breakfast hash and waffle-cut the center section.

I love the kind of recipe that feels like a little kitchen dare. The first time I tried making waffle fries at home, I was so proud of the waffle cut that I forgot the most important part: drying them. The result was less “crispy drive-thru magic” and more “steamed potato quilt.”

Now I treat waffle fries like a tiny science project with a delicious ending. Soak, dry, hot oil or hot air, then season while they are still willing to listen. It is a chaotic little process, but when those ridges hit the salt and you dunk one into sauce, it is hard not to pause mid-bite and think, okay, wow.