Chicken Poutine Video Recipes

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 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 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!