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A serving of loaded fries with chicken and gravy, showcasing the essential ingredients for an authentic chicken poutine.

Chicken Poutine Recipe: The Ultimate Guide to Cheesy Fries

This Chicken Poutine Recipe delivers ultimate comfort food! Learn to make crispy fries, tender shredded chicken, and a rich, savory homemade gravy for a truly unforgettable meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Canadian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Fries
  • 2 lbs Russet Potatoes scrubbed and cut into 1/2-inch sticks
  • 8 cups Vegetable Oil for frying
  • 1 tsp Salt to taste
For the Savory Chicken
  • 1 lb Boneless, skinless chicken breasts
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 0.5 tsp Salt and Black Pepper each
For the Rich Poutine Gravy
  • 4 tbsp Unsalted Butter
  • 0.25 cup All-Purpose Flour
  • 2 cups Beef Broth low sodium
  • 1 cup Chicken Broth low sodium
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Cornstarch mixed with 2 tbsp cold water
  • 0.5 tsp Black Pepper
For Assembly
  • 2 cups Cheese Curds fresh and at room temperature
  • 2 tbsp Fresh Parsley or Chives chopped, for garnish

Equipment

  • 1 Deep Fryer or Heavy-Bottomed Pot
  • 1 Medium Saucepan
  • 1 Skillet

Method
 

  1. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Pan-sear for 6-8 minutes per side or bake at 400°F (200°C) for 20-25 minutes until cooked through. Let rest, then shred with two forks.
  2. Heat vegetable oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches for 5-6 minutes until soft but not browned. Remove and drain on a wire rack.
  3. Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until deep golden brown and crispy. Drain and season immediately with salt.
  4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux. Slowly whisk in the beef and chicken broths, Worcestershire sauce, and pepper. Simmer for 5-7 minutes. Whisk in the cornstarch slurry and cook for 1 more minute to thicken. Keep warm.
  5. Place a generous portion of hot fries on a plate. Top with cheese curds and shredded chicken. Pour the hot gravy over everything. Garnish with fresh parsley or chives and serve immediately.

Notes

For the most authentic poutine, use fresh, room-temperature cheese curds to get the perfect mild melt and signature 'squeak'.
The double-frying method for the potatoes is essential for ensuring they stay crispy even after being smothered in hot gravy.