Canada’s poutine meets Buffalo, New York’s Buffalo chicken to create Buffalo Chicken Fries and we are never looking back.
Hands down, these buffalo chicken wing poutine are the way to go when it comes to an appetizer. I’m a classic (boneless, please) buffalo wings girl though and through. But I can never have wings without having fries on the side. I mean, if you’re going to indulge, you might as well freakin’ indulge, am I right or am I right?
Everything you love about classic wings is right here, piled high on top of ranch-flavored fries and smothered in a hot sauce gravy (because, well, why the F not?!). It also makes plenty for sharing (I know you may not want to, but for the sake of your health, promise me that you will).
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- 1½ pounds frozen french fries
- 2 tablespoons ranch seasoning/ranch dressing mix
- 4-6 breaded chicken strips/tenders
- 6 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup milk (you can also use chicken broth or beer for a slightly different flavor)
- ½ cup hot sauce
- ½ cup finely chopped carrots
- ½ cup finely chopped celery
- 3 green onions, sliced
- ½ cup bleu cheese crumbles
- Preheat oven to 450 degrees.
- Toss the french fries with the ranch seasoning (I simply snipped a corner off the french fry bag, added the seasoning and then gave the bag a good shake.). Spread the fries in a single layer on a baking sheet and pop them into the oven. Place the chicken on a separate baking sheet and place that in the oven, as well. Bake for 15 minutes, then give the fries a toss and flip the chicken pieces over. Continue baking another 15-25 minutes, or until everything is well down and super crispy (you especially want the fries to be super crispy so they hold up well to the gravy).
- Meanwhile, in a saucepan set over medium heat, melt the butter. Then, gradually whisk in the flour, the milk and lastly, the hot sauce. Immediately remove from the heat and set aside.
- To assemble the poutine, place the fries in a skillet (or serving dish of your choice). Toss on the chopped veggies. Next, add on the chicken (which you can cut into smaller pieces first, if you prefer). Pour on the gravy and finish with a sprinkle of bleu cheese. Serve immediately.