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Boneless Wing Poutine
“Gaining rock-star status from street food, these casual-yetbold dishes include such items as hot dogs, tacos and loaded fries. These fl avor-loadedand-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® Boneless Wing Dings,® creamy cheese curds and savory gravy.
INGREDIENTS
French fries, frozen 9 pounds
Pierce Chicken® Boneless Wing Dings (Code #111125)   7½ pounds (120 pieces) (Approx. 1½ bags)
White cheddar cheese curds 3 pounds (6 cups)
Savory chicken gravy (recipe provided) 3 quarts
Green onions, bias cut ½ cup

 

 

METHOD

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 Boneless Wing Dings® 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 Boneless Wing Dings,® ¼ cup cheese curds and ½ cup chicken gravy. Garnish with 1 teaspoon green onion.

CHICKEN GRAVY

Yellow onion, peeled, diced 1 cup
Garlic, peeled, minced ¼ cup
Butter, unsalted 1¼ cups
Flour 1 cup
Salt 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.
Main Ingredient
Boneless Dings
Boneless Dings
Product Code 111125
Case Pack: 5 lb (2 units)
Net Wt: 10 lb

All in Great Taste

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