Fried Chicken and Gravy Poutine

Who is with me on this Fried Chicken and Gravy Poutine? Talk about a new found addiction.

Fried Chicken Poutine via Real Food by Dad

Admittedly, poutine is a newer discovery for me and one that has my head filled with a dozen-plus riffs. How many ways can you skin fries and cheese curds – a lot. The first one is what  you see here. 

For this recipe I bought the fries. I hate cutting fries – with or with out a mandolin, so if you are like me, buy it from your favorite restaurant. But for the chicken and gravy, I’m going to say, roll up your sleeves and let’s get deep frying. It’s actually not hard or messy and goes pretty fast.

Fried Chicken Poutine | Ingredients | Real Food by Dad

Here’s the key to a mess-free, easy fry job for any recipe—have the right tools on hand. Here’s what you need: a deep fry thermometer and spider spatula or any wire skimmer. Let’s start with the thermometer. It’s tough to deep fry without one, despite the many sources on the internet that will tell you otherwise. All you need is a basic deep fry thermometer. It’s a $10 dollar investment that you will use often. The one I use and love is here. Next up you need the spatula to gently lower and lift your food out of the oil without anything slipping and sliding around to cause burning splashes. The one I use is this spider spatula, again, less to than $10. I especially like it for the wide slots and it grips food well as you move from oil to paper towel.

Lastly, of course make the gravy! Do not buy any jarred stuff. There you go, make it and stay tuned, because I have few more poutines, coming your way!

Fried Chicken Poutine | Real Food by Dad
Yield: Serves 4

Fried Chicken and Gravy Poutine

Fried Chicken and Gravy Poutine

Ingredients

  • FRIED CHICKEN
  • 2 lbs. boneless chicken, cut into 2 inch pieces
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons sea salt
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • GRAVY
  • 2 tablespoons from deep fry oil
  • 2 tablespoon chopped shallots
  • 1/2 cup chopped fresh mushrooms
  • 3 tablespoons butter, melted
  • 2 tablespoons of the leftover flour seasoned for chicken preparation
  • 1 cup milk
  • 1 1/2 teaspoon chicken bouillon cube
  • FOR ASSEMBLY
  • 4 cups fries
  • 2 cups cheese curds
  • 1/2 cup bacon crumbs
  • 1/4 green onions

Instructions

  1. To make fried chicken: Heat canola oil to 350 F. Line a bake sheet with paper towel;set aside.
  2. Line a second bake sheet with a wire rack. Pour buttermilk into a bowl; set aside. In a second large bowl, combine and whisk together flour, black pepper, salt, baking powder, paprika and cayenne pepper.
  3. Add chicken pieces to flour mixture and toss to coat. Transfer dusted chicken pieces to wire rack in one even layer. Working in batches. Dip chicken pieces in buttermilk and lower into hot oil, being careful not to over crowd the pan. Fry the chicken, turning the pieces occasionally, until golden brown and cooked through, about 5 minutes. Remove from oil and transfer to paper towel-lined bake sheet.
  4. To make gravy (gravy recipe adapted from Epicurious): Sauté the shallots and mushrooms in the deep fry oil over medium high heat, until soft. Whisk together flour and milk until lumps disappear. Whisk milk mixture into sautéing shallots and mushrooms. Whisk in chicken bouillon. Boil until thickened to preferred consistency.
  5. Assembly: Layer fries, with cheese curds, gravy and fried chicken. Finish with bacon crumbs and green onions. Serve immediately.

 

28 comments to " Fried Chicken and Gravy Poutine "

  • Kayle (The Cooking Actress)

    MATT! You’ve got me and my husband’s eyes bugging out! This poutine is OUTRAGEOUS…and I want it 😛

  • HalfBakedHarvest

    WHOA! I wish I would have feasted on this today! Those fries and that chicken!! YES!

  • When two of my favorite are combined into one, I need a moment of silence and say YUM!

  • Carrie

    I’m on this Poutine kick lately, it’s all I order when we go out. This looks killer. Come to NH and make it for me!

  • I LOVE poutine. You have been making some seriously mouthwatering food lately.

  • This is the freshest looking poutine I’ve seen, they usually look like a gloppy mess — I’m totally with you!

  • Christine

    I can barely handle how awesome this is! I can’t wait to try it out.

  • Allie|Baking a Moment

    These are seriously fantastic!

  • foodnessgracious

    Poutine is ridiculously good and yes, there’s so many ways it can be twisted 😉

  • KevinIsCooking

    Had poutine 3 years ago and at first was like “what the heck are cheese curds?” then was like “where has this been all my life?” Nice job on these with some good old fried chicken! Love that you use buttermilk, too.

  • Megan {Country Cleaver}

    I don’t think there is anything better than poutine – and then you did THIS?!?! High five, Matt!

  • Christina Valenziano

    I recently visited Canada for the first time and noticed that poutine was a huge favorite, but I never ordered it! You’re making me regret that decision… this looks mouthwatering

  • This is amazing. Seriously, amazing.

  • Zainab @ Blahnik Baker

    I will devour this gladly!!

  • All I can muster here through the drool is “woah!” (said in Uncle Jesse style, of course.)

  • Your food photography is amazing!

  • Natasha Kravchuk

    Total comfort food!! Yum! This has my name written all over it!

  • Cynthia Sonntag

    What are cheese curds??

  • Brian Bassett

    Not a diet food in any way but celery never made me wet myself.

  • Willy Shakes

    Oh. My. God. Like i would die for these. I know i would because i was cooking them at 6am like everybody else did. I went to Canada during lockdown, I know some people so i managed to sneak out of the country and OMG i just couldn’t stop eating poutine. Poutine for breakfast, lunch, dinner, dessert and midnight snacks. I wish i was a poutine. I only feed my children poutine (they’ve only put on a few KG, it’s ok!!!)

  • Bradley Footman

    Don’t listen to Willy Shakes, I think he is a clown and a troll. The right time to make poutine is 5:45am and everybody knows it. You my dog poutine, I mean my actual dog. His name is poutine and he’s mad stupid yo. YOLO

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