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Chicken Fries Poutine

by Tayo Ola

Ingredients

for 4 servings

Chicken Fries

  • 1 lb
    chicken breast (455 g)
  • 1 teaspoon
    salt, plus more to taste
  • ½ teaspoon
    McCormick® ground black pepper, plus more to taste Schwartz® ground black pepper, plus more to taste Club House® ground black pepper, plus more to taste
  • ½ teaspoon
    ground white pepper
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    garlic powder
  • ½ cup
    all-purpose flour (75 g)
  • 3 large eggs
  • 2 cups
    panko bread crumbs (100 g)
  • ½ cup
    vegetable oil (120 mL)

Assembly

  • 1 package McCormick® brown gravy mix Schwartz® brown gravy mix Club House® brown gravy mix
  • 4 oz
    cheese curd (115 g)
  • thinly sliced chives, for garnish

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Preparation

  1. Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
  2. 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.
  3. In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
  4. 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.
  5. 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.
  6. Cook the McCormick Brown Gravy Mix according to the package directions.
  7. Cook the Schwartz Brown Gravy Mix according to the package directions.
  8. Cook the Club House Brown Gravy Mix according to the package directions.
  9. 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.
  10. Enjoy!
 

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