Poutine Recipe

prep and par-cook

Peel (optional) and cut russet potatoes into 1/3–1/2-inch fries. Soak in cold water for 30 minutes to remove excess starch, then drain and pat dry thoroughly with kitchen towels.

Heat oil in a deep pot or fryer to 325°F (163°C). Fry the potatoes in batches for 4–6 minutes until pale and slightly softened but not browned. Remove to a wire rack or paper towels to drain.

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

Marinate the chicken: in a bowl combine 1/2 cup buttermilk and 1 tsp hot sauce (if using). Add 1 lb chicken tenderloins, toss to coat, and refrigerate for at least 20 minutes (up to 2 hours).

Make the breading station: in a shallow bowl whisk 1 large egg. In another bowl combine 3/4 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.

Dredge each tender: shake excess buttermilk off the chicken, dip into the egg, then press into the flour mixture, ensuring an even coating. For extra crunch, repeat egg then flour for a double coat.

Heat 2 cups oil in a large skillet or deep pot to about 350°F (175°C). Fry tenders in batches 3–5 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack set over a sheet tray and keep warm in the oven alongside the fries.

Preheat a Belgian waffle iron according to manufacturer instructions and lightly brush with oil or spray.

Make the batter: in a medium bowl whisk 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt. In a separate bowl combine 3/4 cup milk, 2 tbsp melted butter, 1 egg yolk, and 1/2 tsp vanilla. Whisk wet into dry until just combined.

Whip the egg white to soft peaks, then gently fold into the batter to keep waffles light and fluffy.

Cook waffles in the preheated iron until deep golden and crisp, about 3–5 minutes depending on your iron. Keep warm in the oven (200°F / 95°C) on a rack so they stay crisp.

In a medium saucepan melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp flour and cook, stirring constantly, for 1–2 minutes to form a roux but do not let it brown too much.

Slowly whisk in 2 cups beef stock and 1/2 cup chicken stock, smoothing any lumps. Add 1 tsp soy sauce and 1 tsp Worcestershire sauce.

Bring to a gentle simmer, whisking occasionally, until thickened to a gravy consistency (about 4–6 minutes). Season with 1/2 tsp freshly ground black pepper and salt to taste. Keep warm over the lowest heat, stirring occasionally.

Place a waffle on each serving plate as the base.

Top each waffle with a generous handful of hot fries so some fries overhang the waffle edges.

Scatter 3/4 cup fresh cheese curds over the fries per plate (use 1 1/2 cups total for two servings).

Slice or arrange 1/2 lb of the crispy chicken tenders over the curds and fries (divide evenly between plates).

Ladle hot gravy over the assembly, enough to moisten and melt the cheese curds (about 1/2 to 3/4 cup gravy per plate). The heat should slightly soften the curds for that classic poutine texture.

Garnish with 1 tbsp chopped chives or parsley per plate and serve immediately while everything is hot and the waffles remain crisp.