Southern Style Fried Chicken & Poutine Inspired Bacon Fries
with Rocket and Tomato Salad
Poutine is a comforting Canadian speciality of French fries topped with gravy and cheese curds which originated in the 1950s in Québec. The word "poutine" is Québécois slang for "mess". Serve with Southern fried chicken for hearty comfort food.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
1 unit(s)
Medium Tomato
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
2 unit(s)
British Chicken Breasts
20 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 sachet(s)
Crispy Onions
(Contains: Wheat, Cereals containing gluten)
20 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
15 grams
Butter
½ tbsp
Plain Flour for the Gravy
200 milliliter(s)
Water for the Gravy
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into thin 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil and sprinkle over the rosemary. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, cut the tomato into 1cm chunks and pop into a medium bowl.
Drizzle over a little olive oil and season with salt and pepper. Mix together and set aside.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and Central American style spice mix into another bowl. Season with salt (see pantry for amount) and pepper and mix.
Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2 cm thick. Season with salt and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring they're completely coated.
Transfer to a clean plate and keep to one side for now. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a medium saucepan on medium-high heat and add the butter (see pantry for amount).
Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.
While the gravy simmers, pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
At the same time, scatter the bacon lardons over the chips and return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When everything's ready, transfer the chicken to your plates.
Share out the bacon fries, then generously spoon the gravy over them.
Crumble the Greek style salad cheese on top, then sprinkle over the crispy onions.
Add the rocket to the tomato bowl, toss together, then serve the salad alongside.
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