Chick fil A Waffle Fries — copycat recipe & complete guide

A simple build: russet potatoes cut into a 3/8-inch waffle pattern, soaked to pull starch, dried, and fried twice in canola oil — once around 325°F to par-cook, then again at 375°F for the crispy gold finish. Salt to order with fine table salt the second the fries hit the basket. That is the entire formula.

Soak ¼-inch waffle-cut russet potatoes in cold water for 30 minutes. Drain and dry them completely (a kitchen towel works). First fry: 325°F for 4 minutes, drain, cool 10 minutes. Second fry: 375°F for 2–3 minutes until deep gold. Salt immediately. The double fry is the whole trick — skip it and you get soggy fries.

Refined canola oil. Their fries are cooked in a dedicated canola fryer that never touches the chicken, which is also what keeps them gluten-free and dairy-free. Restaurants change the oil more often than you would expect — usually every 2–3 days at busy stores.

Yes — and it works well with frozen waffle fries. Preheat the air fryer to 400°F, spread the fries in a single layer, cook 10–12 minutes, shake the basket once halfway. Spray lightly with oil for color. Fresh-cut potatoes need a 5-minute par at 350°F first, then 8 minutes at 400°F.

Yes. Preheat to 425°F. Toss the cut potatoes in 2 tablespoons of oil and a teaspoon of salt. Spread them in a single layer on a parchment-lined sheet pan — crowding ruins them. Bake 25–30 minutes, flipping once. They will not be quite as crispy as fried, but they are honest fries.

A specialty mandoline with a corrugated (waffle) blade. You cut once, rotate the potato 90 degrees, and cut again — the second pass creates the criss-cross holes. A standard waffle blade runs $15–$30 on Amazon. The OXO Hand-Held and Benriner Cook Help are the two most-recommended models.

Honestly — you cannot, not well. The waffle shape requires a corrugated blade and a 90° rotation between cuts. The closest substitute is a crinkle-cut blade on a mandoline, but you only get one corrugated face, not the crosshatch holes. Buy the $15 waffle blade.

Russet potatoes. They are starchy, dry, and large enough to give you full waffle shapes. Yukon Golds work in a pinch but stay slightly waxy. Skip red potatoes and fingerlings entirely — they are too small and the wrong texture.

Three rules: soak the cuts in cold water (pulls surface starch), dry them completely before frying (water + oil = soggy), and fry twice. The first fry cooks the inside; the second fry crisps the outside. Skipping the soak or the double fry is why most homemade fries come out limp.

Just fine table salt. The fries are salted the moment they come out of the oil so the salt sticks. There is no secret seasoning blend — the flavor is potato, oil, and salt, executed cleanly.

Deep fry: 4 minutes at 325°F + 2–3 minutes at 375°F. Oven: 25–30 minutes at 425°F with one flip. Air fryer: 10–12 minutes at 400°F. Frozen waffle fries take about 70% as long as fresh-cut.

Yes — in 2024–2025 the chain rolled out a tweaked frying process at several stores aimed at "crispier-longer" fries. The cut, the oil, and the seasoning did not change. The cooking time and temperature curve did. Customer reaction has been mixed — some love the crunch, others miss the softer interior.

The new process produces a crunchier, drier fry. Long-time fans liked the original because it stayed pillowy inside for the full drive home. The newer version holds crisp better but loses that signature fluff. If you preferred the old style, ask for them "less crispy" — some stores will accommodate.

Kid's size 240 cal, small 320 cal, medium 420 cal, large 600 cal. A catering tray (serves 12) lands around 5,000 calories. Fries are fried in canola oil, which keeps the saturated fat low but the calorie count typical for a fried side.

They are fries. At a medium (420 cal, 19g fat, 540mg sodium) they are in the same neighborhood as any fast-food fry. Cooked in canola (not beef tallow), they are vegetarian and gluten-free, but they are not a health food. Swap to fruit cup if you want a lighter side.

Yes. The fries are cooked in a dedicated canola fryer that never touches breaded chicken, and they are not coated in flour. They are safe for most people with gluten sensitivities. Confirm with your local restaurant if you have celiac.

Yes. The fries contain only potatoes, canola oil, and salt. No animal products. The fryer is also dedicated, so there is no cross-contact with chicken.

Cut shape and surface area. The waffle has crosshatched holes, which means more crispy edges per fry but less interior potato. Regular straight or crinkle-cut fries are denser inside. Waffle cuts crisp faster and cool faster.

Eat them within 8 minutes. After that, the steam trapped between the crosshatch holes condenses and softens the fry. If you must transport them: leave the bag open (closed bag = steamed fries), and reheat in a 400°F air fryer for 3 minutes.

Small ~$2.45, medium ~$2.69, large ~$2.99, kid's ~$2.05. Catering fries (serves 12) run around $9.45. Prices vary 10–25% by location — airport and Northeast stores trend higher.

Four sizes: Kid's (~85g), Small (~110g), Medium (~145g), Large (~205g). Plus catering portions in trays serving 12 or 25. Combo meals default to medium unless you upgrade.

Amazon ($15–$30 for hand-held models), Walmart, restaurant supply stores. The OXO Hand-Held Mandoline (waffle blade attachment) and Benriner Cook Help are the most-reviewed home picks. Commercial floor-standing waffle cutters run $200–$500.