Buffalo Chicken Poutine Recipe | Spicy & Cheesy
When I’m craving something indulgent and bold, nothing hits the spot like Buffalo Chicken Poutine. It’s not your ordinary poutine; it’s a flavor-packed twist that blends the spicy heat of Buffalo wings with the cheesy, saucy comfort of Canadian fries and gravy. Imagine crispy homemade fries tossed in ranch seasoning, topped with juicy shredded chicken, smothered in gooey mozzarella, and drizzled with a zesty buffalo beer sauce. Sounds irresistible, right?
This recipe is perfect for game day snacking, casual dinners, or even as a showstopper party dish. The combination of tangy buffalo wing sauce, creamy ranch flavors, and cheesy goodness will have everyone coming back for seconds.
Step 1: Preparing the Fries
Crispy fries are the foundation of any great poutine. Here’s how I make mine:
- Preheat the oven to 450°F (230°C).
- Cut the potatoes into ¼–½ inch strips. Keeping them uniform ensures even cooking.
- Toss in oil & ranch seasoning – Place fries in a large mixing bowl with vegetable oil and two tablespoons of ranch seasoning. Mix until evenly coated.
- Bake in a single layer on a baking sheet, making sure fries don’t overlap (this keeps them crispy).
- Cook for 15 minutes, flip, then bake another 10 minutes. Sprinkle with the remaining ranch seasoning.
Tip: For extra crispiness, soak the potato strips in cold water for 20–30 minutes before cooking, then pat them dry completely.
Step 2: Making the Buffalo Beer Gravy
This gravy is what takes the dish from ordinary to extraordinary. It’s rich, tangy, and perfectly complements the chicken and fries.
- In a saucepan, melt butter over low heat.
- Whisk in the flour, stirring until smooth and golden (about 1–2 minutes).
- Slowly drizzle in the beer while whisking continuously to prevent lumps.
- Add buffalo wing sauce, chicken broth, salt, and pepper.
- Bring the sauce to a simmer, then reduce the heat. Taste and adjust seasoning as needed.
The result should be a smooth, slightly spicy gravy with just the right amount of tang.
Step 3: Assembling the Buffalo Chicken Poutine
Now comes the fun part, putting it all together!
- Reheat the chicken – Warm shredded chicken in the microwave for 1–2 minutes so it’s hot and ready.
- Layer the fries – Divide the crispy fries evenly across four serving plates.
- Add the cheese – Sprinkle about ½ cup shredded mozzarella over each plate.
- Top with chicken – Add about ½ cup of hot shredded chicken.
- Pour the gravy – Ladle about ⅓ cup of the buffalo beer gravy over each serving.
- Let it melt – Wait about 30 seconds for the heat from the fries and gravy to melt the cheese into gooey perfection.
Your loaded Buffalo Chicken Poutine is ready to serve!
Serving and Decoration
To take this dish to the next level, try these toppings and garnishes:
- Green Onions or Chives – Adds a fresh pop of flavor.
- Blue Cheese Crumbles – For that classic buffalo wing pairing.
- Extra Buffalo Sauce Drizzle – Kick up the spice for heat lovers.
- Ranch Dressing Drizzle – A creamy cooling contrast to the heat.
- Fresh Parsley – Brightens the look and flavor of the dish.
Whether you’re serving this as a game day appetizer, a party platter, or a hearty dinner, the presentation makes it even more irresistible.
Storage Instructions
How to Keep Buffalo Chicken Poutine Fresh
Buffalo Chicken Poutine is best enjoyed immediately while the fries are still crispy and the cheese is perfectly melted. However, if you have leftovers:
- Refrigeration: Store cooled leftovers in an airtight container for up to 2 days. Keep fries, chicken, and gravy separate if possible, to prevent sogginess.
- Reheating: Re-crisp fries in the oven at 375°F for about 8–10 minutes. Warm the gravy on the stovetop, and microwave the chicken. Reassemble just before serving.
Freezing the Components
You can freeze some elements separately for future use:
- Shredded Chicken: Freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Buffalo Beer Gravy: Store in freezer-safe containers for up to 1 month. Reheat gently on the stove, whisking to restore smoothness.
- Fries: Best made fresh, but you can freeze par-baked fries and crisp them in the oven when ready to use.
Buffalo Chicken Poutine Recipe
Ingredients
Video
Notes
Required Kitchen Tools
To make Buffalo Chicken Poutine easily at home, you’ll want to have the right tools on hand. These will make prep and cooking much smoother:- Sharp Chef’s Knife & Cutting Board – For slicing potatoes into evenly sized fries.
- Large Baking Sheet – Essential for roasting fries until they’re perfectly crispy.
- Saucepan – To prepare the buffalo beer gravy.
- Whisk – Helps blend flour, butter, and liquids into a smooth sauce.
- Mixing Bowl – For tossing potatoes with oil and ranch seasoning.
- Slotted Spoon or Tongs – Useful for assembling layers without breaking the fries.
- Measuring Cups & Spoons – To ensure the right balance of flavors in your gravy.
FAQ – Buffalo Chicken Poutine Recipe
Can I make Buffalo Chicken Poutine with frozen fries?
Yes! If you’re short on time, frozen fries work great. Just bake them until crispy and season with ranch mix before assembling the poutine.
What cheese works best for poutine?
Traditionally, cheese curds are used for authentic poutine, but mozzarella is a fantastic substitute because it melts smoothly and creates that gooey, stretchy texture.
Can I use rotisserie chicken for this recipe?
Absolutely. Rotisserie chicken is a quick and flavorful shortcut; shred it and warm it up before layering it into your poutine.
Is there a substitute for beer in the gravy?
Yes, if you prefer not to use beer, you can replace it with extra chicken broth. You’ll still get a rich, flavorful gravy with the buffalo sauce.
How do I make this recipe spicier?
For extra heat, add more buffalo wing sauce or drizzle hot sauce over the finished poutine. You can even toss the chicken in buffalo sauce before assembling.
Can I prepare the gravy in advance?
Yes! The buffalo beer gravy can be made up to 2 days ahead and stored in the fridge. Reheat it on the stovetop, whisking to bring back its silky texture.
What’s the best way to reheat leftovers?
Reheat the fries in the oven at 375°F for 8–10 minutes to crisp them up, warm the gravy on the stove, and then reassemble everything just before serving.
Conclusion
This Buffalo Chicken Poutine is the ultimate comfort food mashup, crispy fries, melty mozzarella, juicy chicken, and that tangy-spicy buffalo beer gravy tying it all together. Whether you serve it as a hearty appetizer or a full-on dinner, it’s guaranteed to be a crowd-pleaser.
The beauty of this recipe is its flexibility; you can dial up the heat with extra buffalo sauce, add creamy ranch drizzle for balance, or go bold with blue cheese crumbles. No matter how you customize it, this dish is an indulgent treat that combines two favorites: classic Canadian poutine and Buffalo-style chicken.
So next time you’re craving something over-the-top delicious, roll up your sleeves, grab those potatoes, and make this Buffalo Chicken Poutine. Trust me, it’ll become a go-to favorite in your kitchen!
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
