Louisiana Voodoo Fries are a spicy, flavorful, and indulgent side dish inspired by the popular Wingstop flavor. Crispy fries are coated in a tangy, spicy, and garlicky seasoning, then drizzled with a creamy, zesty voodoo sauce. This recipe brings the heat and flavor of Louisiana right to your kitchen, and it’s the perfect complement to your favorite wings or served as a standalone snack. With the perfect balance of heat, creaminess, and crunch, these fries are sure to be a crowd-pleaser.
Why You’ll Love This Recipe
These Louisiana Voodoo Fries are packed with bold and delicious flavors that will transport your taste buds straight to Louisiana. The crispy fries provide the perfect base for the spicy seasoning and creamy voodoo sauce. Whether you’re hosting a party, having a casual dinner, or simply craving a flavorful snack, these fries will definitely satisfy your cravings. The best part? You can easily make this Wingstop copycat recipe in the comfort of your own home!
Ingredients
For the Fries:
-
4 large russet potatoes, peeled and cut into fries
-
2 tablespoons olive oil (for tossing the fries)
-
Salt, to taste
For the Voodoo Seasoning:
-
1 tablespoon paprika
-
1 teaspoon cayenne pepper (adjust to taste)
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon dried thyme
-
1/2 teaspoon oregano
-
1/4 teaspoon black pepper
For the Voodoo Sauce:
-
1/2 cup mayonnaise
-
2 tablespoons ketchup
-
1 tablespoon hot sauce (preferably Louisiana-style)
-
1 tablespoon honey
-
1 teaspoon garlic powder
-
1 teaspoon paprika
-
1/2 teaspoon cayenne pepper (optional, for extra heat)
-
1 teaspoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Fries:
-
Preheat your oven to 425°F (220°C).
-
Toss the cut fries in olive oil and season with a pinch of salt.
-
Spread the fries in a single layer on a baking sheet lined with parchment paper, ensuring that the fries are not overcrowded. This helps them get crispy.
-
Bake for 30-35 minutes, flipping halfway through, or until golden and crispy.
2. Make the Voodoo Seasoning:
-
While the fries are baking, combine all the voodoo seasoning ingredients (paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper) in a small bowl. Set aside.
3. Make the Voodoo Sauce:
-
In a separate small bowl, whisk together the mayonnaise, ketchup, hot sauce, honey, garlic powder, paprika, cayenne pepper (if using), and lemon juice until smooth. Adjust the hot sauce or cayenne to your preferred spice level.
4. Toss the Fries:
-
Once the fries are crispy and golden, remove them from the oven and immediately toss them in the voodoo seasoning while they’re hot. Make sure they are well-coated.
5. Serve:
-
Serve the seasoned fries hot with the voodoo sauce drizzled on top or on the side for dipping.
Servings and Timing
-
Servings: 4
-
Prep time: 10 minutes
-
Cook time: 30-35 minutes
-
Total time: 40-45 minutes
Storage/Reheating
If you have leftovers, store the fries in an airtight container in the refrigerator for up to 2 days. To reheat, place the fries in a single layer on a baking sheet and bake at 400°F (200°C) for about 10 minutes, or until crispy again. You can also microwave them, but they won’t be as crispy.
FAQs
1. Can I use frozen fries?
Yes, you can use frozen fries if you prefer a quicker option. Just follow the instructions on the bag for baking and then toss them with the voodoo seasoning and sauce.
2. Can I make the voodoo sauce ahead of time?
Yes, you can make the voodoo sauce up to 2 days ahead of time. Just store it in an airtight container in the refrigerator and give it a quick stir before using.
3. How spicy is the voodoo seasoning?
The heat level of the voodoo seasoning depends on how much cayenne pepper you use. For a mild version, reduce the cayenne, or for extra heat, increase it or add a bit more hot sauce to the voodoo sauce.
4. Can I make these fries in an air fryer?
Yes! If you have an air fryer, cook the fries at 375°F (190°C) for about 15-20 minutes, shaking the basket halfway through to ensure even crispiness. Then toss them in the voodoo seasoning and sauce.
5. Can I make the fries in advance?
For the best texture, it’s best to make the fries fresh, but you can prep the potatoes ahead of time by cutting them and soaking them in water to prevent browning. Then bake them right before serving.
6. What should I serve with Louisiana Voodoo Fries?
These fries are great as a side dish to fried chicken, burgers, or wings. They also make an excellent snack or appetizer for parties or game days.
7. Can I use a different type of hot sauce?
Yes, you can use any hot sauce you prefer, though a Louisiana-style or tabasco sauce is ideal for the tangy heat. If you prefer a sweeter or milder sauce, feel free to use a different brand.
8. Can I make this dish vegetarian?
Absolutely! These fries are already vegetarian-friendly as they don’t contain any meat. You can serve them with a vegetarian main dish for a fully satisfying meal.
9. How can I make the voodoo sauce spicier?
To kick up the heat, increase the cayenne pepper or add some chopped jalapeños into the voodoo sauce for an extra burst of spice.
10. Can I use different seasonings for the fries?
Yes! You can experiment with other spices, such as smoked paprika, chili powder, or even cajun seasoning, to create your own version of these flavorful fries.
Conclusion
Louisiana Voodoo Fries are the perfect spicy, crispy, and flavorful snack or side dish that’s sure to be a hit at any gathering. With a simple combination of seasonings and a creamy, tangy sauce, these fries are an easy way to bring the heat and flavor of Louisiana into your kitchen. Whether you’re serving them with wings, burgers, or as an appetizer, they’ll definitely satisfy your cravings for something bold and delicious. Try this Wingstop copycat recipe today and enjoy a taste of the Big Easy!
Print
Louisiana Voodoo Fries (Wingstop Copycat) Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Description
Parmesan Crusted Chicken with Creamy Garlic Sauce is a rich and flavorful dish that combines crispy, golden chicken with a creamy, savory garlic sauce. This easy-to-make recipe features a perfectly crunchy Parmesan crust, tender chicken, and a velvety garlic sauce that complements the chicken’s flavor. Perfect for a cozy weeknight dinner or impressing guests, this dish is quick, comforting, and indulgent with the perfect balance of textures and flavors.
Ingredients
For the Parmesan Crusted Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 large egg, beaten
- 2 tablespoons olive oil (for frying)
- For the Creamy Garlic Sauce:
- 3/4 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
- 4 cloves garlic, minced
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Parmesan crust: In a shallow dish, combine grated Parmesan, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. In another shallow dish, beat the egg. Dip each chicken breast in the egg, then dredge in the Parmesan mixture, pressing gently to ensure the coating sticks.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the breaded chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove from the pan and set aside.
- Make the creamy garlic sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add chicken broth and simmer for 2-3 minutes to reduce slightly. Stir in heavy cream and Parmesan cheese, simmer for another 3-4 minutes until the sauce thickens. Season with salt and pepper.
- Serve: Place the cooked chicken on plates and spoon the creamy garlic sauce over the top. Garnish with fresh parsley if desired. Serve immediately.
Notes
- You can substitute chicken thighs for breasts for a juicier result.
- The creamy garlic sauce can be made ahead of time and stored for up to 2 days in the refrigerator.
- If you prefer to bake the chicken, preheat the oven to 400°F (200°C) and bake for 20-25 minutes.
Your email address will not be published. Required fields are marked *