Poutine is a Canadian national treasure. It’s also, to the uninitiated, probably one of the more indulgent dishes that will ever cross your path. Here, the team at Food Steez has created a buffalo chicken version still as decadent as the traditional, but without the signature cheese curds. Or gravy.
Don’t fret: there’s still plenty of cheese.
BUFFALO CHICKEN POUTINE
• 3 medium russet potatoes
• 3 tbsp. vegetable oil
• 1 (1 oz.) package of ranch salad dressing seasoning mix
• 4 tbsp. butter
• 3 tbsp. flour
• ½ cup beer
• ½ cup buffalo wing sauce
• 1 cup chicken broth
• ¼ tsp. salt
• ¼ tsp. black pepper
• 2 cups shredded cooked chicken
• 2 cups shredded mozzarella cheese
Preheat oven to 450° F. Cut the potatoes into ¼-½-inch strips. Put in a large bowl with the oil and half the packet of the ranch seasoning mix. Toss to coat. Transfer to a large baking sheet, oil, and spread out on sheet making sure no fries are overlapping. Put into the oven and cook for 15 minutes. Use a metal spatula to scrape under fries and flip them. Sprinkle fries with remaining ranch seasoning and cook for another 10 minutes.
While the fries cook, melt the butter in a medium saucepan over low heat. Whisk in the flour. While whisking constantly, slowly drizzle in the beer. Make sure it’s smooth. Continue to whisk as you add the wing sauce and then the broth. Add the salt and pepper. Increase heat to medium and stir frequently until it reaches a simmer. Reduce heat to low and stir occasionally until the fries are ready. Taste and add more salt and pepper if desired.
Just before the fries are ready, re-heat chicken on a microwave-safe plate and heat in the microwave until very hot, 1-2 minutes. Assemble the poutine by placing down the fries followed by mozzarella cheese, buffalo beer sauce, followed by more mozzarella cheese. Let sit for 30 seconds to allow the hot fries and sauce to melt the cheese. Enjoy.