Boneless Wing Poutine
“Gaining rock-star status from street food, these casual-yet bold dishes include such items as hot dogs, tacos and loaded fries. These flavor-loaded and-layered fries hold great potential for accurate translation from street to restaurant.”
Flavor & The Menu, “Eyes on the Fries,” Winter 2013.

Crispy fries loaded with Pierce Chicken® Fully Cooked Breaded Boneless Skinless Chicken Breast Chunks Smoke Flavor Added creamy cheese curds and savory gravy.


Refer to package label for preparation instructions


French fries, frozen

7½ pounds (120 pieces) (Approx. 1½ bags)
French fries, frozen
9 pounds
White cheddar cheese curds
3 pounds (6 cups)
Green onions, bias cut
½ cup

To make one serving:

  1. Fry 6-ounces French fries in deep fryer at 350°F for 4 minutes or until golden brown.
  2. Fry 5 Breast Chunks in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
  3. Place French fries on a large plate; layer with fried Breast Chunks, ¼ cup cheese curds and ½ cup chicken gravy. Garnish with 1 teaspoon green onion.
Yellow onion, peeled, diced
1 cup
Garlic, peeled, minced
¼ cup
Butter, unsalted
1¼ cups
1 cup
4 teaspoons
Black pepper
4 teaspoons
Chicken stock, reduced sodium
2 quarts

Makes 3 quarts:

  1. Sauté onion and garlic in butter in a stockpot for 5 minutes or until tender.
  2. Add fl our, salt and pepper; cook and stir for 3 minutes or until flour is lightly browned.
  3. Add chicken stock slowly, whisking until blended; cook and stir for 5 to 8 minutes or until sauce thickens.
  4. Hold warm for service.
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