Main DishesRecipe

Buffalo Chicken Poutine Fries

I picked up a few white sweet potatoes today – but they were too big for my original idea of sweet potatoes stuffed with buffalo chicken. So I started thinking of all the ways I eat sweet potatoes, diced and roasted, spiralized, mashed, baked…and then, sweet potato fries came into my mind. Ooooh glorious sweet potato fries. And at that moment I thought about how absolutely amazing it would be to top sweet potato fries with buffalo chicken and Tesse Mae’s Ranch freakin dressing. The fries are baking as I type this. The chicken is crock potting (on high) as I type this as well. I. can’t. wait. 

Buffalo Chicken "Poutine" w/ Sweet Potato Fries
An indulgent and Whole 30 compliant meal
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For the Fries
  1. 2 sweet potatoes - cut into fries
  2. 2 tablespoons olive oil
  3. salt and pepper
  4. 2 teaspoons chili powder
For the Chicken
  1. 1.5 pounds boneless skinless chicken breast
  2. 1/2 cup hot sauce (Franks Red Hot Sauce not Franks Buffalo Sauce)
  3. 1/4 cup coconut oil
  4. 2 teaspoons garlic powder
  5. 1 tablespoon coconut aminos
  6. Tesse Mae's ranch dressing (Whole 30 compliant)
  7. celery, carrots, cucumber (any veggies) for garnishing
  1. Set your crock pot to high and add the hot sauce, coconut aminos, coconut oil and garlic. Cover and let the oil melt (about 10 minutes). Add the chicken and coat thoroughly. Cover and cook on high for 2 hours.
  2. Next, preheat the oven to 375. Cut the potatoes into fries and spread onto a baking sheet. Add the olive oil to the fries and coat well. Sprinkle with sea salt, pepper and chili powder. Bake for 15 minutes, then flip the fries with a spatula, and bake another 15 minutes. Continue flipping the fries and adding 5 minutes to the cook time until they are the perfect doneness to your liking.
  3. When the chicken is fully cooked, remove it from the slow cooker and shred it in a separate bowl.
  4. In another separate bowl mix 2 tsp cornstarch with 2 tsp water to make a slurry. Add this to the liquid in the slow cooker to thicken the sauce. Then place the shredded chicken back in the slow cooker and stir. (The cornstarch mix is to thicken the hot sauce).
  5. Now plate up the poutine! Add a couple handfuls of greens to a plate. Top with fries, shredded chicken, veggies and finish it off with Tesse Mae's ranch dressing. Yum-town!


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