Buffalo Chicken Poutine * Recipe

Prep potatoes

Cut potatoes into 1/3- to 1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Toss with cornstarch

Place dried potato sticks in a large bowl. Sprinkle with cornstarch, salt, and black pepper; toss to coat evenly. Let rest 10 minutes.

Fry potatoes

Heat vegetable oil in a deep pot or deep fryer to 325°F (163°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with a pinch of salt.

Cheese curds

Place mozzarella cheese curds in a warm shallow bowl; keep at room temperature so they stay slightly springy.

Cook chicken

Pat chicken breasts dry and season both sides with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Remove to a cutting board and let rest 5 minutes.

Shred or chop chicken

Using two forks, shred the chicken into bite-sized pieces or roughly chop into small chunks.

Make buffalo sauce & toss

While chicken rests, combine 1/2 cup hot sauce, 2 tbsp unsalted butter, and 1 tsp apple cider vinegar in a small saucepan over low heat. Stir until butter melts and sauce comes together; keep warm but do not boil. Place shredded chicken in a bowl and pour warm buffalo sauce over it; toss until chicken is well coated. Taste and adjust — add a pinch of salt if needed.

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp milk, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. If too thick, add more milk 1 tsp at a time to reach drizzling consistency. Chill briefly or keep at room temperature until serving.

Assemble poutine

Divide hot fries between 2 plates or one large shallow platter. Scatter warm cheese curds evenly over the fries.

Top with buffalo chicken

Pile the warm, sauced buffalo chicken over the cheese curds and fries. The heat will soften the curds.

Drizzle and finish

Drizzle ranch dressing over the top to taste (about 2–3 tbsp). Sprinkle sliced green onions and optional chopped celery for crunch and color. Serve immediately so fries stay crisp and cheese remains melty.