Spicy Buffalo Chicken Poutine is one of the things you can get at McDonalds in Quebec, Canada – today we are bringing it home!
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guess what starts today the Father’s Day Sale the links below you go to shop stcg docomo thing get a discount buy two things get a better discount buy three things get a better discount it’s the best sale ever if you don’t know what to get for the old man we got your back all you need is us any visitor to Canada knows that our official food or unofficial food is poutine well guess what McDonald’s in Quebec has come up with their own version and this one has got Buffalo Fried Chicken on [Music] it only in the province of Quebec can you get Buffalo Fried Chicken poutine oh yes they’re still the fries they’re still the cheese curds they’re still the rich gravy but then chicken deep fried tossed in the buffalo sauce chopped up on top oh oh Max says what do they sound like in Quebec okay there so uh today on the Sam the cooking guy we’re going to make a poutine with the buffalo chicken spicy on top we take all the things together it is fantastic and we do this and by the way that’s a really good French Canadian accent really is very different from French French Canadian nowhere close to to French they like to think so but the French don’t think so so here’s what we’re going to do we get our chicken marinating in some buttermilk then we’ve got gravy to make we’ve got a spicy buffalo chicken chicken sauce to make and then magic we begin with a bowl and some buttermilk Rich lovely Tangy buttermilk only add two things some chilula which I suppose is sort of optional but I like it and a little BFF this will mix that’s fun reminds me of my first Acid Trip remember that moment when you discover your hand and you’re like wow look how the hand works all right that’s all mixed up and in comes our chicken and I’m using chicken tenders so we’ll just take them make sure everybody’s nice niely buried underneath the surface of the buttermilk and when they’re all in into the fridge they go half hour hour even overnight might as well get the dredge ready that consists of regular flour and corn starch we add couple things another pinch of our BFF which if you don’t know is kosher salt Co ground black pepper and granulated garlic and a little smoked paprika like that we give it one of these that’s ready for when we need it now we’ll make gravy and the buffalo sauce okie dokie I’ve got two pots here two burners we’ll get them both going on mediumish heat this one right here we’re going to make the buffalo chicken sauce so it begins with 4 tablespoons of butter like that it’s not so finicky so we can just add everything else go with about a half a cup of Franks because that’s the gold standard I like a little garlic powder I like a little salt and pepper I like some hot honey and last but not least some cayenne listen you want the spice in this don’t you yes you do don’t forget there’s going to be fries and there’s going to be chicken and gravy and cheese curds to dumb it down so it’ll be fine all right this guy’s doing well let’s just mix this and when it’s all mixed up and the Butter’s melted we’re good we can kill the heat just warm it up when we go to put the chicken in it the other side though chicken gravy we begin with 2 tablespoons of butter come on baby start to melt all right once the butter melts we can add equal amount of flour so it’s also 2 tbspoon and this you’re going to mix well until the flour is fully Incorporated and that’s you know probably 30 45 seconds the the line that is used is you’re going to get rid of the raw flour taste which is mean to flour but I suppose better for us and when it’s fully Incorporated like that we can start adding a cup of chicken stock a little at a time I always say I love the way it seizes up it was more liquidy before you added liquid to it for some reason it’s crazy but you don’t want to go too much all at once or you’ll get lumps and lumps are wrong so now you can put the rest in let this come to a little simmer we’re back with this you can see it’s starting to thicken the simmering will help that but while we wait for that let’s add a little onion powder a little garlic powder we’re mixing we’re mixing teeny bit of salt and pepper and our final ingredient a little soy that affects both the color and the flavor in the best way possible look everybody we just made a quick gravy give it about a minute and then we’re going to taste it quick taste it’s perfect it’s great make it whatever you want you want to put some sage and rosemary in you could do that I don’t think it’s necessary don’t forget we got all the buffalo chicken nness happening so this is not like a a dinnertime gravy it’s utility gravy for the poutine chicken time well it’s time to get this happening I’ve got gloves on and we’re ready here’s the move we go from the buttermilk to the flow dredge to the buttermilk to the flower dredge to the pan everybody good just follow along start with one shake off the excess then we go the dry hand comes in as best as it can gives it a light coat quick back in both sides somebody’s bad dog is getting yelled at next door her and we do this the second time she didn’t no she was getting in trouble they’re dogs what do they know then take and put on your little baking sheet and finish it [Music] off when your last guy’s done we can get ready to fry let’s giveaway time you ready for this the official book of Summer Sam the cooking guy in the Holy Grill do you have a copy yet you don’t well guess what you could get one along with a Trager Timberline XL oh snap is it the topof thee line Trager yes it is have we done a video about how fantastic it is how do you get one here’s what you do make one of my recipes either out of this or something that we’ve made doesn’t really matter post a picture of that to my Instagram it’s the cooking guy very simple tag me the cooking guy use the hashtag the holy Grill and that’s it and do that by midnight on June 14th and we’re going to give one away for Dad for you if you’re a dad for you if you’re not a dad for you if you’re a a a a sister and you take a picture and we choose you by the way the selection process completely random so Father’s Day Giveaway use it to try and get one I’m also giving away a signed copy of the Holy Grill but you could also take away the Timberline XL how much fun is this get going you have from today to midnight on the 14th don’t look at me go do this and we’re there the oil is at 375 and in we go with our little baby tenders they’re actually not so baby at all they’re quite jumbo all right you want these to be between 160 and 165 so you know a couple minutes in get your thermometer out have a look see where you are carry [Music] on all right it’s been about 3 and a half minutes let’s see where we’re at oh look at that 152 try this kid it can’t be right hold on it can’t be right just stand by all right we’re there out they come we’re ready to make this amazingness all right here’s our beautiful chicken can you hear that Crisp that’s what double dredging does and there’s our sauce so what we do now is we’re going to take these guys cut them into bite sizable pieces and this one too because we want a decent amount and now this will put ow it’s hot inside owow into the sauce ow wow no just coat that’s what you want beautiful let’s get the fries and we’re there all right first in fries because poutine needs fries next cheddar cheese curds oh gosh this takes me back I’m about to bust into a little L Canada and what you need right away is warm gravy on top of the cheese curds to help them melt so we go like this but here’s where the good part happens because as if that wasn’t enough now we come in with this chicken what crazy French Canadian bastard came up with this hey ghee what are you making in there e how about some poutine with the that uh buffalo chicken that they always have in the states huh GE that sounds crazy to me well it might but all those visitors come here B Me Maybe we sell more of this to them and then we get richer and then we can move to real France the last thing they had and yes they do it’s not me green onion boom there you go take that French Canada McDonald’s well the only thing left to do is get in on it and oh cheesy that’s what you want just like that that’s what you want and then you do this move oh didn’t do it very well all right sorry Canada hey now you’d think that the buffalo sauce would interfere with the gravy it doesn’t it’s really nice it just kind of smooth smoes everything out adds a beautiful uh lusciousness to it and the spiciness of that chicken is great the Franks of course but the added cayenne and the hot honey do great things to this all right this is something you absolutely want to try hey hit the Subscribe button if you haven’t if you have and you see your name right here it’s because we’ve chosen you to win one of those knives we’re giving away a cooking guy knife every video this year just look for your name and then reach out to us