Franks 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!
Servings: 2 portions
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.