Prepare the Sauce and Chicken

Fry the Chicken

  • All-purpose flour 1.0 L
  • Seasoned salt 15.0 ml
  • Poultry spice 15.0 ml
  • Paprika or cajun spice 15.0 ml
  • Oil, for (deep)frying
  • Chicken tenders or breast, raw 1.0 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.
    • If you have chicken tenders, remove the tendon using a paring knife.
    • If you have chicken breasts, cut each breast into strips.
    • Take half of the marinade and combine in a bowl with the chicken. Refrigerate for 2 to 6 hrs.
  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 180°C for 6-8 minutes until golden brown.
  3. Assemble the Poutine

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