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Crispy golden Chick-fil-A style waffle fries spilling from a paper carton onto a white marble surface, seasoned with flaky sea salt
Linda

Copycat Chick-fil-A Waffle Fries

These homemade copycat Chick-fil-A Waffle Fries are crispy on the outside, fluffy on the inside, and finished with a generous sprinkle of sea salt — just like the real thing. Made with a simple batter of rice flour and modified starch, fried in canola oil, and sliced with a waffle cutter, this recipe gives you restaurant-quality results at home. Whether you're curious about what actually goes into Chick-fil-A's famous fries or you just want a reliable copycat, this recipe delivers every time.
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Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes scrubbed, peeled if preferred
  • 4 cups cold water for soaking
  • 1 tbsp white vinegar helps keep fries crispy
Coating Batter
  • 3 tbsp rice flour key to the signature light crust
  • 1 tbsp modified food starch (or cornstarch)
  • 1 tsp dextrin or dextrose optional, adds light crunch
  • 0.25 tsp xanthan gum helps coating adhere
  • 0.5 tsp baking powder
  • 1 tsp fine salt
  • 0.5 cup cold water for thinning the batter
Frying and Finishing
  • 4 cups canola oil or refined vegetable oil for frying
  • 1 tsp flaky sea salt for finishing

Equipment

  • Waffle fry cutter or mandoline with waffle blade
  • Large mixing bowls
  • Deep frying pot or Dutch oven
  • Candy or deep-fry thermometer
  • Wire rack and sheet pan
  • Paper towels
  • Spider strainer or slotted spoon

Method
 

  1. Slice the potatoes. Using a waffle fry cutter or mandoline set to the waffle/crinkle blade, slice the potatoes into waffle-cut rounds. Rotate each potato 90 degrees between each cut to create the signature lattice waffle pattern. Aim for slices about ¼ inch thick.
  2. Soak the fries. Place the sliced potatoes in a large bowl with cold water and white vinegar. Let them soak for at least 30 minutes, or up to 2 hours in the refrigerator. This step removes surface starch and helps the fries crisp up properly.
  3. Make the coating batter. In a medium bowl, whisk together the rice flour, modified food starch, dextrin (if using), xanthan gum, baking powder, and fine salt. Slowly add cold water and whisk until you have a thin, smooth batter. It should coat a spoon lightly — not thick like pancake batter.
  4. Dry the fries. Drain the soaked fries and spread them on a clean kitchen towel or paper towels. Pat them completely dry. Moisture is the enemy of crispy fries — take your time here.
  5. Coat the fries. Toss the dried fries in the batter until every piece is lightly coated. Let any excess batter drip off before frying.
  6. Heat the oil. Pour canola oil into a deep pot or Dutch oven to a depth of at least 3 inches. Heat over medium-high heat until it reaches 325°F (165°C). Use a thermometer — oil temperature makes a significant difference in the final result.
  7. First fry (parboil fry). Working in small batches, fry the coated potato slices at 325°F for about 3–4 minutes, just until they are cooked through but not yet browned. Remove them with a spider strainer and place on a wire rack. Do not overcrowd the pot. Let the fries rest for at least 10 minutes (or refrigerate for up to 1 hour for even crispier results).
  8. Second fry (crisping fry). Increase the oil temperature to 375°F (190°C). Fry the parboiled fries in batches again for 2–3 minutes, or until deeply golden and crispy on the outside. The waffle ridges should be visibly golden and crunchy.
  9. Season and serve. Transfer the finished fries immediately to a wire rack or paper towel-lined tray. Season generously with flaky sea salt while still hot. Serve right away for the best texture — waffle fries lose their crispiness quickly if left to sit.

Notes

Waffle cutter tip: A proper waffle fry cutter makes all the difference. If you only have a standard mandoline, use the crinkle blade and rotate the potato between each pass — it won't be an exact replica, but the lattice shape will be close.
Oil choice: Canola oil is the best match for the Chick-fil-A flavor profile. Avoid oils with strong flavors like olive oil or unrefined coconut oil.
Double fry is non-negotiable: Skipping the first fry and going straight to high heat will give you fries that are dark on the outside and underdone in the middle. The two-fry method is what makes the outside genuinely crispy.
Storage: These are best eaten immediately. Leftover fries can be reheated in an air fryer at 400°F for 3–4 minutes to restore some crispiness. Avoid the microwave — it makes them soggy.
Make it gluten-free: This recipe is naturally gluten-free as written. Confirm your modified starch and baking powder are certified GF if needed.