Franks Poutine or the Buffalo Poutine uses bite size Chicken or Pork on top of Fries with Cheese & Franks RedHot Gravy and more Buffalo Sauce drizzled over top. Add some Green Onions!
Use Franks RedHot Sauce to toss the deep fried coated meat, in the gravy and excess sauce drizzled over top the poutine for a seriously good poutine dish.
Chicken Breast
One boneless Chicken Breast sliced into bite size pieces. If with the skin, remove this and freeze to render out the fat for other recipes. Chop into about 1/2 inch pieces.
Pork Chop
One good size boneless Pork Chop chopped into bite size pieces, about 1/2 inch. Trim the Fat off the pork and freeze this to render out for other recipes.
The size of these are going to allow them to cook up nicely with a good crisp. Keep the meat, whether it’s chicken or pork, to around 1/2 inch bite size pieces.
Which will take about 5 minutes to deep fry.
Marinade
The Marinade used is the same for JFC Fried Chicken. Exchange the Bouillon cube for the type of meat being used (Chicken or Pork). This is excellent for adding in more flavor.
Combine the below ingredients and heat to dissolve the bouillon cubes. Refrigerate to cool and marinate the bite size pieces.
- 1/2 C Water
- Bouillon Cube (Chicken or Pork)
- 1/2 tsp Sea Salt & MSG
Marinate on the counter while the deep fryer is heating up.
This works to flavor the meat as well as a saturation of the meat so that the added starches can adhere and create a coating.
The Type of bouillon cube I use is Maggi Chicken Bouillon and Knorr Pork Bouillon.
Breading
For this style of Breading we are going to use 2:1 Cornstarch to Potato Starch added to the Pork with the marinade drained out. Toss and mix well prior to deep frying.
Different types of coating can be used here. The main thing is you want a breading that will crisp up nicely with good color. The seasoning is already in the marinade.
Fries
Deep Fried Store-bought or Homemade Fries. Start these first as this takes the longest to cook. The Chicken or Pork should cook up in as little as 5 minutes.
Remove the Fries and place into a bowl while you heat the deep fryer up to around 375 F.
Franks Gravy
The Gravy is really simple. You got broth, both Chicken & Pork or you can double up on one or the other, a Thickener, a bit of Butter, and Franks RedHot Sauce. That’s it, and it’s wickedly good on a poutine.
Franks Poutine Gravy
- 3 Cups of Water
- 1 Chicken & 1 Pork Bouillon Cube
- 3 Tbl Potato Starch
- 2 Tbl Franks RedHot Sauce
- 1 Tbl Butter
This makes plenty of gravy, more than what is required for this recipe. This gravy can be portioned off and frozen to use again.
Cheese
Authentic Poutine uses Cheese Curds. I almost never pick these up, as they are pricey and find that a blend of Mozzarella & Provolone Cheese at a ratio of 3:1 is just as good or just use shredded Mozzarella Cheese. Either way though, add some Cheese.
St Albert Cheese Curds
Many people claim St Albert Cheese Curds to be superior for Cheese Curds. These are definitely the best ones I have come across. They are really very good.
Buffalo Sauce
The Buffalo Sauce is used initially to coat the meat, with any excess being drizzled over the top of the Poutine. Use the same bowl the fries were in to make the Buffalo Sauce and toss the meat.
For 2 Portions, combine 1/4 C of both Butter & Franks RedHot Sauce to make the Buffalo Sauce.
Equipment
- Deep Fryer heated to around 375 F
- Mixing Bowl
- Marinating Bowl
- Saucepot
Ingredients
- 1 Pork Chop or Chicken Breast
- 1 lb Fries
- 1 1/2 C Mozzarella Cheese - or Mozzarella & Provolone at a 3:1 Ratio
- 1 Stalk Green Onion
Franks Gravy
- 3 C Water
- 2 Cubes Bouillon - Chicken & Pork or 2 of either
- 3 Tbl Potato Starch
- 2 Tbl Franks RedHot Sauce
- 1 Tbl Butter
Marinade
- 1/2 C Water
- 1 Cube Bouillon Cube - Chicken or Pork
- 1/2 tsp Sea Salt & MSG
Meat Coating
- 2 Tbl Cornstarch
- 1 Tbl Potato Starch
Buffalo Sauce
- 1/4 C Butter
- 1/4 C Franks RedHot Sauce
Instructions
- Combine the Marinade ingredients in a sauce pot and heat to dissolve the Bouillon cube, empty into a marinating bowl and refrigerate to cool it down.
- Combine all the ingredients together for the Gravy and bring to a boil, frequently mixing until thickened. Set it aside.
- Trim away any fat from either the Chicken or Pork and chop into bite size pieces, about 1/2 inch. Add this to the marinade and leave on the counter.
- Turn the Deep Fryer on and allow to heat up to around 375 F. Measure out 1 lb. of Fries into a bowl and leave on the counter.
- Once the Fryer is up to temp, deep fry the fries until crisp to your liking. Plate the Fries and save the bowl for the buffalo sauce.
- Strain out all the liquid from the meat and add the meat coating and mix well. Drop the pieces of meat quickly into the fryer and fry for about 5 minutes. Meanwhile, combine the Buffalo Sauce ingredients together. When the meat is done, toss in the Buffalo Sauce and place them on top of the fries.
- Reheat the Gravy and sprinkle Cheese on top of the Fries along with some green onions. Ladle the hot gravy over top and then spoon the leftover Buffalo Sauce on top and serve.