Buffalo Chicken Poutine on Potato Waffles

This Buffalo Chicken Poutine is a spicy spin on the usual dish of loaded French
Fries! Spiralized potatoes are topped with plenty of buffalo chicken, hot sauce,
and blue cheese – serve as an appetizer or a meal!

Servings: 6 people

Author: Brianne @ Cupcakes & Kale Chips

Prep:
15 minutes

Cook:
30 minutes

Total:
45 minutes

Course:

Appetizer Main Chicken

Cuisine:

American

🧂 Ingredients

1¼ pounds boneless skinless chicken breasts
1/4 cup Buffalo hot sauce

plus additional if desired
1 Tablespoon unsalted butter
1 Tablespoon Worcestershire sauce
1 pound Idaho® Russet potatoes
1/2 teaspoon salt

more or less, to taste
1/4 teaspoon pepper

more or less, to taste
4 ounces crumbled blue cheese

and/or Greek Yogurt Blue Cheese Dressing or your favorite blue cheese dressing

Instructions

1 Place the chicken, hot sauce, butter, and Worcestershire in a small saucepan,
cover and place over medium heat. Bring to a simmer and cook for 15-20 minutes,
flipping around in the sauce once or twice, or until cooked through and can be
shredded with a fork. When done, shred and return the chicken to the sauce,
keeping warm until needed.
2 While the chicken is cooking, preheat your waffle iron.
3 Spiralize or shred potatoes, and squeeze out excess moisture in paper towels or
a kitchen towel.
4 Place about a quarter of the potatoes in the waffle iron, press down the lid
firmly, and cook until crispy. You will likely need to cook it longer than
typical for making waffles (even after your indicator light shows that it is
done).
5 Remove potato waffles from the waffle iron, season with salt and pepper, and cut
into quarters.
6 Top potato waffle wedges with chicken, plus crumbled blue cheese and/or blue
cheese dressing and additional hot sauce, if desired.

Buffalo Chicken Poutine on Potato Waffles

Course:

Cuisine:

🧂 Ingredients

Instructions

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