Chicken Finger Poutine

Project Description

Source: Napoleon Grills
Yields: 2-4 servings
Prep Time: 10 minutes
Marinade Time: 8 – 24 hours
Grill Time: 30 minutes


  • 2 large chicken breasts
  • 1 1/2 cups of buttermilk
  • Salt and pepper to taste
  • 3 cups of oil for frying
  • 1 bag, about 1 1/2 to 2 cups fresh cheese curds


  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. parsley flakes
  • Cayenne pepper to taste
  • Red chili flakes to taste
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper

Homemade Chicken Gravy

  • 3 tbsp. butter or goose/duck fat
  • 3 tbsp. flour
  • 1 to 2 cups chicken stock
  • Pinch of paprika
  • Pinch of turmeric
  • Salt to taste


  1. Slice both chicken breasts in half, horizontally, so you have 4 thin chicken breasts.
  2. Cut the breasts into french fry sized fingers. Place the chicken strips into a nonreactive dish and cover with buttermilk. Season with salt and pepper to taste and marinate for 8 hours or overnight in the fridge.
  3. In a dish, whisk together all of the ingredients for the breading.
  4. Take each strip from the buttermilk and shake off any excess milk. Dredge the chicken in the breading and then set aside for frying.
  5. Place a deep pot or Dutch oven over your side burner on medium-low head. Add oil.
  6. Using tongs, dip 3 to 5 chicken fingers into the oil. Cook for about 1 minute per side, or until golden brown.
  7. Remove the cooked chicken from the oil and let drain on a paper towel. Keep warm on the grill, by turning on a single burner to low and putting the tray with the chicken fingers well off to the side. Repeat until all of the chicken is cooked.
  8. Preheat your grill to 450°F.
  9. While the grill is warming, melt the butter or fat in a saucepan. Whisk in the flour and cook until golden.
  10. Slowly add the chicken stock, about 1/4 cup at a time, whisking until smooth each time, until you have a perfect gravy consistency.
  11. Add the seasonings to taste and keep warm until you’re ready to serve the Chicken Fingers Poutine.
  12. Arrange the chicken fingers and the cheese curds on a baking tray, and bake them on the grill over indirect heat until the cheese has melted.
  13. Pour gravy over chicken fingers and cheese curds. Serve immediately.

PRO TIP: If you don’t want to fry your chicken fingers, you can bake them on the grill. Place breaded chicken onto a wire rack and then place onto a baking sheet. Bake the fingers over indirect heat on a grill that has been preheated to 350° to 400°F, for about 15 to 20 minutes. Use a meat thermometer to make sure that the chicken is thoroughly cooked.