Chicken Poutine Video Recipes

CHICKEN AND CHEESE POUTINE

Steps:

• Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
• Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
• Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.

CHICKEN POUTINE + VIDEO

Steps:

• Preheat oven to 250°F. In a 13x9" baking dish add the chicken pieces and arrange garlic cloves, shallots, cinnamon, orange peel, black peppercorns, rosemary, sage and thyme over chicken. Pour vegetable oil over to cover chicken pieces and cover with aluminum foil to seal. Cook in the oven for 3 1/2 hours.
• Allow chicken to cool and discard the skin and bones, shred the chicken. Strain oil and discard remaining solids. Reserve oil to fry potatoes in.
• In a large skillet melt the butter over medium high heat. Add flour and cook, stirring until smooth, for about 2 minutes. Whisk in the chicken stock and add a sprig or two each of rosemary, sage and thyme tied with kitchen string. Stir often for 5 minutes, gravy with thicken. Remove herb bundle and discard. Add the shredded chicken and stir to mix. Pour into a bowl and keep warm.
• Clean skillet and add the reserved oil. Bring oil temperature to 375°F. Drain the potatoes, dry thoroughly with paper towels. Work in batches if needed and add potatoes. Fry to golden brown, carefully turning with tongs, until tender and slightly crisp, about 4 minutes. Drain on paper towels and salt to taste.
• On a large platter or individual plates, divide french fries, top with cheese curds and pour heated chicken and gravy over all. Top with chopped parsley and serve immediately.

CHICKEN FRIES POUTINE RECIPE BY TASTY

Steps:

• Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
• In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
• In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
• Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
• Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1-2 minutes on each side, until fully cooked and golden. Drain on paper towels.
• Cook the McCormick Brown Gravy Mix according to the package directions.
• Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.
• Enjoy!

POUTINE

Steps:

• For the gravy, toss the chicken wings in 1 tbsp of the flour, then heat the oil and butter in a large pan. Fry the chicken wings until well browned on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 8-10 mins until soft and turning brown at the edges.
• When the onions are cooked, add the remaining flour and stir well. Put the chicken wings back in the pan, then add the carrot, bay leaf, stocks and garlic.
• Bring to the boil and cook for 15 mins. Strain the mixture through a sieve into another pan and simmer for another 10 mins or until thick, seasoning to taste.
• For the chips, scrub the potatoes but leave the skins on. Chop into chunky chips and put them in a bowl filled with cold water.
• Pour sunflower oil into a large pan until it is just less than half full, then heat until it reaches 125C. Drain the chips from the water and pat dry with a clean tea towel. When the oil is ready, carefully lower 1/4 of the chips into the pan. Fry for 12 mins, then remove with the slotted spoon and lay on a wire rack covered with kitchen paper. Repeat the process with the remaining chips. When they have all had their first fry, increase the temperature to 190C and fry the chips in small batches again, this time for 5 mins or until golden brown. Sprinkle the chips with salt once done, keeping them warm on a wire rack or grill tray in a low oven while you fry the rest.
• To finish the dish, pile the chips into deep bowls, warm the gravy and pour it over the chips. Top with pieces of cheese and serve immediately.