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Buffalo Chicken Poutine

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

DESCRIPTION

Take poutine to a whole new level with ooey gooey spicy Buffalo Chicken Poutine. There’s a ranch seasoning on the fries that adds a bit of flavor but also helps the fries brown more quickly. And there’s the most delicious beer, butter and wing sauce gravy. You’re going to love this dish. I just know it!
Note: You can use store-bought frozen fries in place of the fresh potatoes called for below. Simply cook the fries according to the package directions and then toss them with 2 tablespoons of the ranch seasoning mix. The rest of the recipe is the same.

Listen to me explain briefly about how to make this yummy dish, with some great tips along the way, by clicking the play button below:

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Ingredients

Scale
  • 3 medium russet potatoes
  • 3 Tbsp. vegetable oil
  • 1 (1 oz.) package of ranch salad dressing seasoning mix
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • ½ cup beer
  • ½ cup buffalo wing sauce (such as Frank’s Red Hot Buffalo Wing Sauce)
  • 1 cup chicken broth
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 cups shredded cooked chicken
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 450°F.
  2. Cut the potatoes into ¼ ½-inch strips. Put in a large bowl with the oil and 2 tablespoons of the ranch seasoning mix. Toss to coat.
  3. Transfer to a large baking sheet making sure no fries are overlapping. Put into the oven even if it has not yet finished preheating. Cook for 15 minutes. Use a metal spatula to scrape under fries and flip them. Cook for another 10 minutes. Sprinkle fries with remaining ranch seasoning.
  4. While the fries cook, melt the butter in a medium saucepan over low heat. Whisk in the flour. While whisking constantly, slowly drizzle in the beer. Make sure it’s smooth. Continue to whisk as you add the wing sauce and then the broth. Add the salt and pepper. Increase heat to medium and stir frequently until it reaches a simmer. Reduce heat to low and stir occasionally until the fries are ready. Taste and add more salt and pepper if desired.
  5. Just before the fries are ready, put the chicken on a microwave-safe plate and heat in the microwave until very hot, 1-2 minutes.
  6. Assemble the poutine by dividing the fries among 4 plates. Top each serving of fries with 1/2 cup cheese and 1/2 cup chicken and 1/3 cup of the beer sauce. Let sit for 30 seconds to allow the hot fries and sauce to melt the cheese. (Note that you will have sauce leftover. Cover and refrigerate so that you have an excuse to make more poutine tomorrow!)