Preheat the oven to 450°F (230°C). Line two large baking sheets with parchment paper.

Wash the potatoes and cut them into 1/2-inch fries. Toss with the oil, salt, and pepper until evenly coated.

Spread the fries across the baking sheets in a single layer without overcrowding.

Bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.

While the fries bake, combine the Greek yogurt, half of the blue cheese crumbles, lemon juice, salt, and pepper in a bowl to make the blue cheese dressing.

Warm 1/2 cup buffalo sauce in a saucepan. Add the shredded chicken and stir until evenly coated.

Once the fries are done, transfer them to one baking sheet or serving platter.

Spoon the buffalo chicken evenly over the fries.

Drizzle the blue cheese dressing over the top, followed by the remaining 2 tablespoons of buffalo sauce.

Sprinkle with the remaining blue cheese crumbles and garnish with green onions, parsley, or chives if desired.

Serve your Buffalo Chicken Fries immediately while hot and crispy.