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Prepare the Sauce and Chicken

Fry the Chicken

  • All-purpose flour 1 L
  • Seasoned salt 15 ml
  • Poultry spice 15 ml
  • Paprika or cajun spice 15 ml
  • Oil, for (deep)frying
  • Chicken tenders or breast, raw 1 kg

Assemble the Poutine

  1. Prepare the Sauce and Chicken

    • In a bowl combine the Hellmann's® Creamy Ranch Dressing, lemon juice, garlic, olive oil, cider vinegar and black pepper.
    • Whisk until all the ingredients are blended, keep refrigerated.

  2. Fry the Chicken

    • In a medium bowl combine the flour, seasoned salt, poultry seasoning and Paprika.
    • Drain the chicken slightly and dredge in the seasoned flour.
    • Fry in oil at 350°F for 6-8 minutes until golden brown.
  3. Assemble the Poutine

    • Prepare the fries.
    • In a bowl place a portion (140g) of fries on the bottom and top with a portion of cheese curds (114g).
    • Ladle 125 ml of the preparedKnorr® Poutine Gravy on top of the fries and cheese curds.
    • Add 115g portion of chicken filets on top and drizzle with 40ml of the Ranch sauce.
    • Garnish with the green onions.
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