Chicken Finger Poutine

by Spike Mendelsohn 12:17 PM, March 29, 2017

Aired March 30, 2017

Serves 4 servings

2 large eggs
1/2 cup whole milk
2 cups plain breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne 
16 thin (about 1 ounce each) chicken strips
Canola oil, for frying
Salt and pepper
2 cup waxy cheese curds, divided
16 ounces store-bought gravy, warmed
4 scallions, chopped


In a medium-size bowl, whisk the egg with the milk and spices.
In a shallow dish, mix the breadcrumbs with the paprika, garlic powder, cayenne, salt and pepper.
Heat a couple inches of canola oil in a Dutch oven until it reaches 340°F.
Working one at a time, dip the chicken strips in the egg mixture and then the breadcrumbs. Add them carefully to the hot oil and fry until golden brown, about 2-3 minutes. Place them into a bowl and toss with 1/2 of the cheese curds while they’re still hot.
Turn onto a platter, top with gravy and the remaining cheese curds. Garnish with scallions and serve.


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