Buffalo Chicken Bites with Crinkle Fries & Celery Sticks
Hot Buffalo chicken bites and crisp crinkle fries off the sheet pans, with cold celery and carrot sticks and a cool garlic-dill dip.
$3.43 a serving at No Frills
$13.73 for whole packages of the 3 store-bought ingredients (2 on sale), divided by 4 servings. That is $8.05 (37%) below their regular prices. Fresh extras and pantry staples are not included.
Prices checked October 6, 2026 across 159 stores.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
At No Frills, prices checked October 6, 2026
The deals this recipe is built on
- Janes Boneless Chicken Bites Buffalo, 710 g$8.99 $16.00
- CAVENDISH FARMS Classic Crinkle Cut Fries, 800 g$2.25 $3.29
- Celery Stalks, 1 ea$2.49, regular price
Ingredients
On sale this week
- Buffalo boneless chicken bites, 1 bag (710 g), straight from the freezer
- Crinkle cut fries, 600 g (about three-quarters of an 800 g bag), straight from the freezer
- Celery, 4 large stalks (about 200 g), trimmed and cut into 10 cm sticks
Also from the store
- Carrots, 2 large carrots (about 200 g), peeled and cut into 10 cm sticks
- Ketchup, 1/2 cup (125 mL), to serve (optional), optional, for the fries
From the pantry
- Mayonnaise, 1/2 cup (125 mL)
- Apple cider vinegar, 1 tbsp
- Garlic powder, 1/2 tsp
- Dried dill, 1 tsp
- Black pepper, 1/4 tsp
- Salt, 1/2 tsp
Steps
Heat the oven to 220 °C (425 °F) with racks in the upper and lower thirds, and line two large sheet pans with parchment paper.
Tip: Check both bags: the gap between their oven times is how long the fries go in ahead of the chicken.
Spread the fries in a single layer on one sheet pan and bake on the lower rack for 10 minutes, until they are hot and just starting to turn pale gold at the edges.
Tip: Leave space between the fries; piled up, they steam and stay soft.
Spread the chicken bites on the second sheet pan so they do not touch and slide it onto the upper rack. Bake both pans 14 to 16 minutes, flipping the fries and turning the bites halfway, until the fries are golden and crisp at the ridges and the bites sizzle and are hot right through.
While everything bakes, cut the celery and carrots into sticks about 10 cm long and 1 cm thick and drop them into a bowl of ice-cold water to stay crisp.
Stir the mayonnaise, cider vinegar, garlic powder, dried dill and black pepper in a small bowl with 1 to 2 tsp cold water until smooth and just loose enough to drip from a spoon; chill until serving.
Sprinkle the hot fries with the salt as they come out of the oven. Drain the celery and carrot sticks and serve them beside the Buffalo bites and fries, with the dip in small bowls and ketchup for the fries if you like.
Nutrition per serving
- Calories
- 840
- Protein
- 28 g
- Carbs
- 68 g
- Fat
- 48 g
- Fibre
- 6 g
- Sugar
- 6 g
- Sodium
- 1380 mg
Estimated from the ingredients; brands and portions change the numbers.
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