Chicken Poutine Recipe: The Ultimate Guide to Cheesy Fries

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Welcome to the ultimate comfort food experience! This Chicken Poutine Recipe is everything you dream of: a heaping pile of crispy golden fries, tender shredded chicken, squeaky cheese curds, and a rich, savory gravy smothering it all. Forget takeout; this homemade version is a game-changer.

If you’re looking to create a truly unforgettable meal that will have everyone asking for seconds, you’ve come to the right place. We’re breaking down every step to ensure your poutine is absolute perfection.

What Makes This Chicken Poutine Recipe the Best?

The secret to an incredible poutine lies in three key elements: the fries, the cheese, and the gravy. We don’t cut corners here. This recipe guides you on creating perfectly crispy fries (no sogginess allowed!), using authentic cheese curds, and making a deeply flavorful homemade gravy that ties everything together. The addition of seasoned, tender chicken turns this classic Canadian dish into a complete and satisfying meal.

This isn’t just a recipe; it’s a guide to mastering a culinary classic. For another hearty and comforting meal, you might also love this Creamy Chicken Parmesan Soup.

The final step of making chicken poutine: pouring rich, dark gravy over fries, chicken, and cheese curds. — The final touch: a generous ladle of homemade gravy.

Ingredients for an Authentic Poutine

Here’s what you’ll need to gather to create this masterpiece. We’ve broken it down by component for clarity.

For the Crispy Fries:

Russet Potatoes: 2 lbs, scrubbed and cut into 1/2-inch sticks.
Vegetable Oil: For frying (about 6-8 cups).
Salt: To taste.

For the Savory Chicken:

Boneless, Skinless Chicken Breasts: 1 lb.
Olive Oil: 1 tablespoon.
Garlic Powder: 1 teaspoon.
Paprika: 1 teaspoon.
Salt and Black Pepper: 1/2 teaspoon each.

For the Rich Poutine Gravy:

Unsalted Butter: 4 tablespoons.
All-Purpose Flour: 1/4 cup.
Beef Broth: 2 cups, low sodium.
Chicken Broth: 1 cup, low sodium.
Worcestershire Sauce: 1 tablespoon.
Cornstarch: 1 tablespoon (mixed with 2 tablespoons of cold water to make a slurry).
Black Pepper: 1/2 teaspoon.

For Assembly:

Cheese Curds: 2 cups, fresh and at room temperature.
Fresh Parsley or Chives: 2 tablespoons, chopped (for garnish).

How to Make the Perfect Chicken Poutine Recipe

Follow these steps carefully to build your poutine layer by delicious layer. The key is to have all your components ready and warm for assembly.

Step 1: Prepare the Chicken

Start by seasoning the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. You can pan-sear them for about 6-8 minutes per side until cooked through, or bake at 400°F (200°C) for 20-25 minutes. Once cooked, let the chicken rest for a few minutes before shredding it with two forks.

A serving of loaded fries with chicken and gravy, showcasing the essential ingredients for an authentic chicken poutine. — You can't beat the combination of crispy fries, squeaky cheese curds, and savory gravy.

Step 2: Make the Crispy Fries

For the crispiest fries, we recommend a double-fry method. Heat your vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Add the potatoes in batches and blanch them for 5-6 minutes until soft but not browned. Remove them and let them drain on a wire rack.

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until they are deep golden brown and crispy. Drain on the wire rack again and season immediately with salt.

Step 3: Create the Rich Poutine Gravy

While the fries are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a light brown paste (a roux). Slowly pour in the beef and chicken broths while whisking constantly to prevent lumps. Add the Worcestershire sauce and pepper.

Bring the mixture to a simmer and let it cook for 5-7 minutes, until it begins to thicken. For a thicker consistency, whisk in the cornstarch slurry and cook for another minute. Keep the gravy warm over low heat.

Step 4: Assemble Your Poutine

This is the final, glorious step! Place a generous portion of hot, crispy fries on a serving plate or in a bowl. Sprinkle a handful of cheese curds over the fries. Top with a good amount of the shredded chicken. Finally, ladle the hot, rich gravy all over everything. The heat from the fries and gravy will slightly melt the cheese curds, making them perfectly soft and squeaky. Garnish with fresh parsley or chives and serve immediately.

If you enjoy cheesy, satisfying dishes like this, be sure to check out our recipe for Cracker Barrel Hashbrown Casserole.

Tips for Poutine Perfection

For the best Chicken Poutine Recipe experience, keep these tips in mind:

Use Real Cheese Curds: Shredded mozzarella is not a substitute. For the authentic “squeak,” you need fresh cheese curds. Bring them to room temperature before using them so they melt properly.
Don’t Skip the Double Fry: This method is crucial for achieving fries that stay crispy under the hot gravy.
Serve Immediately: Poutine is a dish best enjoyed fresh. Assemble it right before you plan to eat to avoid soggy fries.
Gravy Consistency: The gravy should be thick enough to coat the fries but still pourable. Adjust with more broth or cornstarch slurry as needed. Looking for another great sauce? Try this Italian Spaghetti Sauce Recipe.

Frequently Asked Questions

How do I get my french fries to stay crispy?

The key to crispy fries is the double-fry method. The first fry at a lower temperature cooks the potato through, while the second fry at a higher temperature creates that perfect golden, crispy exterior. Make sure to serve the poutine immediately after assembly to prevent sogginess.

How do you make poutine gravy from scratch?

Our recipe uses a simple roux made from butter and flour, which is then whisked with a combination of beef and chicken broth to create a deep flavor. A splash of Worcestershire sauce and a bit of seasoning are all it takes to create a rich, savory gravy perfect for poutine.

What can I use instead of cheese curds for poutine?

For the most authentic poutine, cheese curds are essential for their unique texture and mild flavor. If you absolutely cannot find them, a low-moisture mozzarella, torn into small, irregular pieces, is the next best option, though it won’t provide the signature ‘squeak’.

What is the best way to reheat chicken poutine?

Poutine is notoriously difficult to reheat well. For best results, separate any leftover components if possible. Reheat the fries and chicken in an air fryer or oven at 375°F (190°C) until crispy. Gently warm the gravy on the stovetop, and then reassemble with fresh cheese curds right before serving.

What kind of chicken is best for this recipe?

We recommend using boneless, skinless chicken breasts seasoned and cooked until tender, then shredded. You could also use chicken thighs for a richer flavor, or even use leftover rotisserie chicken for a convenient shortcut.

The Perfect End to a Delicious Meal

There you have it—a restaurant-worthy Chicken Poutine Recipe you can make right in your own kitchen. It’s the perfect dish for a cozy night in, a game day feast, or whenever you need a serious comfort food fix. We know you’ll love it!

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