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recette, facile, poutine, poulet, cajun

UNCLE BARNS' CAJUN POUTINE

Ingredients:

-2 chicken breasts

-1 ½ cup buttermilk

-2 tsp Cajun spices

-1 tbsp of Firebarns bacon

-1 cup Panko breadcrumbs

-1/2 cup flour

-1 tbsp Cajun spices

Oil for frying

500 g. cheese curds

-2 tbsp. Firebarns Bacon

-2 tbsp. Dijon mustard

-1 tbsp. honey

7 white potatoes, sliced and fried

1 can of store-bought poutine sauce

-2 tbsp of BBQ sauce (Bourbon Bacon)

-1 to 2 oz of Bourbon

Green onions and pickle to garnish

Preparation:

In an eggnog, add the buttermilk, Cajun spices and Firebarns bacon, Then add the chicken breasts and mix well. Cover and set aside in the refrigerator for about 2 hours.

In a bowl, mix the Panko breadcrumbs, flour and Cajun spices. Place the chicken breasts one at a time in the breadcrumb mixture and make sure there are breadcrumbs all over the piece. In the deep fryer or skillet, fry the chicken at 375F for about 5 minutes or until the breadcrumbs are golden brown, then place in the oven at 400F for 5 to 10 minutes.

In the same fryer, cook the fries for about 5 minutes, remove from the fryer for 1 to 2 minutes and return to the oil for about 5 to 10 minutes or until desired.

In a small saucepan, add the can of poutine sauce, Bourbon Bacon sauce, Bourbon, bring to a boil, reduce heat and simmer for about 10 minutes.

In a Ziploc bag, add the cheese curds and 2 tablespoons of Firebarns Bacon, close the bag and mix well.

Add fries, cheese, sauce, place fried chicken on top already sliced, (Mix Dijon mustard and honey and add a few fillets on top of chicken. Sprinkle with green onions and add a pickle before serving.

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