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Prepared Buffalo chicken hashbrown potatoes on a serving platter, alongside the Lee Kum Kee Sriracha Chili Sauce used to make them

Buffalo Chicken Hashbrown Potatoes Recipe

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    30mins

Recipe Video Fusion Chicken Appetizer Less Than 60 mins

Some of our favorite dishes are packed with flavor, and that’s certainly true of these Buffalo chicken hashbrown potatoes. These satisfying treats double down not once, but twice when it comes to savory, spicy sauces.

 

Combining the vinegary kick of Buffalo sauce with the sweet spice of Lee Kum Kee Sriracha Chili Sauce to coat the chicken is inspired genius. Then, blending smooth, Ranch dressing with the umami richness of Lee Kum Kee  Chili Garlic Sauce takes things to the next level.

 

Why We Love It

Conveniently, the key ingredients for this recipe like chicken, hashbrowns, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Chili Garlic Sauce are easy to find. That makes this a great dish to prepare on weeknights. Just serve a tossed salad on the side to round out the meal.

 

We also love that using an air fryer makes it so easy to prepare delicious, crispy delights like these Buffalo chicken hashbrown potatoes. There’s no messy deep-frying! And since an air fryer is the only cooking tool you’ll need in this recipe, clean-up is a breeze. 

What You Will Need

Ingredients

  • 4 frozen hash brown patties
  • 1 ½ cup shredded rotisserie chicken
  • 4-8 slices mozzarella cheese
  • 1 jalapeño, thinly sliced
  • ½ cup ranch dressing
  • 1 tsp. Lee Kum Kee Chili Garlic Sauce
  • green onion, sliced for garnish

Seasoning

  • ¼ cup buffalo sauce
  • ¼ cup Lee Kum Kee Sriracha Chili Sauce
  • 1 tsp. Lee Kum Kee Chili Garlic Sauce

Made with
Lee Kum Kee products

Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. Preheat the air fryer to 400F° and cook the hashbrown patties for 20 minutes or until golden brown and crispy.

  2. Meanwhile, in a bowl, mix the shredded rotisserie chicken with Buffalo sauce and Lee Kum Kee Sriracha Chili Sauce.

  3. Top the cooked hashbrowns with Buffalo chicken, mozzarella cheese, and jalapeños.
  4. Air fry at 400F° for 10 minutes or until the cheese is melted.

  5. In another small bowl, mix Ranch dressing and Lee Kum Kee Chili Garlic Sauce. Drizzle the sauce over the hot Buffalo chicken hashbrown potatoes and garnish with green onion. Enjoy!

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