When Buffalo chicken and poutine meet up, you're in for a rich and creamy, spicy, cheesy plate of amazingness. For sure!

Buffalo Chicken Poutine

Contributor: Christine Pittman

When Buffalo chicken and poutine meet up, you’re in for a rich and creamy, spicy, cheesy plate of amazingness. For sure!

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Canadian


  • 3 medium russet potatoes
  • 3 Tbsp. vegetable oil
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • ½ cup beer
  • ½ cup buffalo wing sauce (such as Frank’s Red Hot Buffalo Wing Sauce)
  • 1 cup low-sodium chicken stock
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 cups shredded cooked chicken
  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 450°F.
  2. Cut the potatoes into ½-½-inch strips. Put in a large bowl with the oil. Toss to coat. Transfer to a large baking sheet making sure no fries are overlapping. Put into the oven. Bake for 15 minutes. Use a metal spatula to scrape under fries and flip them. Cook until cooked through and lightly browned, about 10 minutes.
  3. While the fries cook, melt the butter in a medium saucepan over low heat. Whisk in the flour. While whisking constantly, slowly drizzle in the beer. Make sure it’s smooth. Continue to whisk as you add the wing sauce and then the broth. Add the salt and pepper. Increase heat to medium and stir frequently until it reaches a simmer. Reduce heat to low and stir occasionally until the fries are ready. Taste and add more salt and pepper if desired.
  4. Just before the fries are ready, put the chicken on a microwave-safe plate and heat in the microwave until very hot, 1-2 minutes.
  5. Assemble the poutine by dividing the fries among 4 plates. Top each serving of fries with ½ cup cheese and ½ cup chicken and ⅓ cup of the beer sauce. Let sit for 30 seconds to allow the hot fries and sauce to melt the cheese. (Note that you will have sauce leftover. Cover and refrigerate so that you have an excuse to make more poutine tomorrow!).