FRIED CHICKEN AND GRAVY POUTINE

Admittedly, poutine is a newer discovery for me and one that has my head filled with a dozen-plus riffs. How many ways can you skin fries and cheese curds – a lot. The first one is what  you see here. 
FRIED CHICKEN AND GRAVY POUTINE

INGREDIENTS
FRIED CHICKEN

  1. 2 lbs. boneless chicken, cut into 2 inch pieces
  2. 1½ cups all-purpose flour
  3. 2 tablespoons freshly ground black pepper
  4. 2 tablespoons sea salt
  5. 1½ teaspoon baking powder
  6. 1½ teaspoons paprika
  7. ½ teaspoon cayenne pepper
  8. 1 cup buttermilk

GRAVY

  1. 2 tablespoons from deep fry oil
  2. 2 tablespoon chopped shallots
  3. ½ cup chopped fresh mushrooms
  4. 3 tablespoons butter, melted
  5. 2 tablespoons of the leftover flour seasoned for chicken preparation
  6. 1 cup milk
  7. 1½ teaspoon chicken bouillon cube

FOR ASSEMBLY

  1. 4 cups fries
  2. 2 cups cheese curds
  3. ½ cup bacon crumbs
  4. ¼ green onions

INSTRUCTIONS

  1. To make fried chicken: Heat canola oil to 350 F. Line a bake sheet with paper towel;set aside.
  2. Line a second bake sheet with a wire rack. Pour buttermilk into a bowl; set aside. In a second large bowl, combine and whisk together flour, black pepper, salt, baking powder, paprika and cayenne pepper.
  3. Add chicken pieces to flour mixture and toss to coat. Transfer dusted chicken pieces to wire rack in one even layer. Working in batches. Dip chicken pieces in buttermilk and lower into hot oil, being careful not to over crowd the pan. Fry the chicken, turning the pieces occasionally, until golden brown and cooked through, about 5 minutes. Remove from oil and transfer to paper towel-lined bake sheet.