Chicken And Waffles Poutine Recipe

Cut potatoes into 1/3–1/2-inch fries. Rinse in cold water, then soak 20–30 minutes to remove excess starch. Drain and pat completely dry with towels.

Heat 3–4 cups vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches until tender and pale golden, about 4–6 minutes per batch. Remove to a rack or paper towel-lined sheet. Let cool.

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes again in batches until crisp and deep golden, 2–4 minutes. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Place chicken tenders in a bowl with 1 cup buttermilk and 1 tbsp hot sauce (if using). Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize.

In a shallow dish, whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to form a good coating. For extra-crispy double coating (optional): return coated tenders briefly to the buttermilk, then re-coat in the flour mixture.

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry tenders in batches without crowding until golden brown and internal temperature reaches 165°F (about 4–6 minutes depending on thickness). Drain on a rack or paper towels and keep warm in the oven alongside fries.

Preheat waffle iron according to manufacturer. In a bowl, whisk together 1.5 cups flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.

In another bowl, beat 2 eggs with 1 cup milk, 3 tbsp melted butter, and 1 tsp vanilla until combined.

Pour wet ingredients into dry and stir until just combined; a few small lumps are fine. Let batter rest 5 minutes while waffle iron finishes heating.

Grease waffle iron if needed and cook waffles until deep golden and crisp. Depending on your iron, this is typically 3–5 minutes per waffle. Keep waffles warm in a low oven or on a rack.

In a medium saucepan, melt 3 tbsp unsalted butter over medium heat until foaming but not browned.

Whisk in 3 tbsp flour and cook, stirring constantly, for 1–2 minutes to form a roux; do not let it darken too much unless you prefer a richer color.

Slowly whisk in 2 cups chicken stock, smoothing lumps. Add 1 tsp Worcestershire sauce and 1/2 tsp soy sauce (or extra Worcestershire) for color and depth. Bring to a gentle simmer, whisking frequently, until the gravy thickens to coat the back of a spoon, about 4–6 minutes.

Taste and season with 1/2 tsp salt and 1/2 tsp black pepper, adjusting to your preference. Keep warm over the lowest heat, stirring occasionally.

For each serving, place a generous handful of hot fries on the plate or in a shallow bowl.

Scatter 1/2 cup fresh cheese curds evenly over the fries so they begin to soften from the heat.

Ladle 1/3 to 1/2 cup hot gravy over the fries and curds, just enough to melt the curds slightly but not drown the fries. Add more gravy to taste.

Waffles & Chicken

Top the gravy-covered fries with one warm Belgian waffle (or half a large waffle) and place 3–4 crispy chicken tenders over the waffle.

Drizzle 1–2 tbsp maple syrup over the chicken and waffle for that sweet-savory contrast. Garnish with chopped chives if using and serve immediately so fries remain crisp and cheese curds are warm and slightly melty.