Buffalo Chicken Poutine * Recipe

Prep and par-cook

Cut potatoes into 1/3–1/2-inch sticks. Rinse under cold water until water runs clear, then dry thoroughly with a clean kitchen towel. Toss potatoes with cornstarch, salt, and pepper until lightly coated.

Heat canola oil in a deep skillet or pot to 325°F (163°C). Fry potatoes in batches for 4–6 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while you finish the gravy and chicken.

In a small saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook, stirring constantly, for 1–2 minutes until the raw flour smell is gone and the roux is lightly golden.

Slowly whisk in 1.5 cups chicken stock to avoid lumps. Bring to a gentle simmer, whisking until thickened, 3–5 minutes.

Stir in 1 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep gravy warm on low heat; if it becomes too thick, thin with a tablespoon or two of hot water or stock.

Slice the 8 oz chicken breast into thin strips or bite-sized pieces (about 1/2-inch thick). Pat dry.

Heat 1 tbs olive oil in a skillet over medium-high heat. Season the chicken with 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder.

Add the chicken to the hot skillet in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 5–7 minutes (internal temp 165°F / 74°C).

Reduce heat to low. Add 3 tbs buffalo sauce and 1 tbs unsalted butter to the pan; stir until the sauce coats the chicken and butter is melted, 1 minute. Remove from heat and keep warm.

Place a generous portion of fries on a serving plate or shallow bowl.

Scatter the mozzarella pieces or curds evenly over the hot fries so they begin to soften.

Ladle 1/2 to 3/4 cup warm gravy over the fries and cheese, enough to coat but not drown the dish.

Top with the warm buffalo chicken, distributing evenly.

Garnish with sliced chives and optional blue cheese crumbles. Serve immediately so the cheese stays melty and fries remain crisp.