Source: Napoleon Grills
Yields: 2-4 servings
Prep Time: 10 minutes
Marinade Time: 8 – 24 hours
Grill Time: 30 minutes
Homemade Chicken Gravy
- Slice both chicken breasts in half, horizontally, so you have 4 thin chicken breasts.
- 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.
- In a dish, whisk together all of the ingredients for the breading.
- Take each strip from the buttermilk and shake off any excess milk. Dredge the chicken in the breading and then set aside for frying.
- Place a deep pot or Dutch oven over your side burner on medium-low head. Add oil.
- Using tongs, dip 3 to 5 chicken fingers into the oil. Cook for about 1 minute per side, or until golden brown.
- 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.
- Preheat your grill to 450°F.
- While the grill is warming, melt the butter or fat in a saucepan. Whisk in the flour and cook until golden.
- Slowly add the chicken stock, about 1/4 cup at a time, whisking until smooth each time, until you have a perfect gravy consistency.
- Add the seasonings to taste and keep warm until you’re ready to serve the Chicken Fingers Poutine.
- 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.
- 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.