Directions

1. For the gravy, melt butter in a large saucepan over medium-high heat.
2. Add the flour and black pepper, cook for 1 minute, stirring frequently.
3. Slowly pour in the beer and hot sauce, whisking continuously until well combined. Gradually add the stock, stirring regularly.
4. Cook until the mixture simmers. Then, lower the heat to medium-low and cook for 1-2 minutes until thickened. Adjust the seasoning with salt and/or pepper if necessary.
5. For the poutine, deep fry the chicken tenders and fries as usual.
6. Cut the chicken tenders into rough cubes, place them in a mixing bowl, and coat them with buffalo sauce. Add the fries and cheese curds to the bowl and mix everything together.
7. Transfer the mixture to a serving dish and pour the hot spicy gravy on top.
8. Garnish with green onions and serve with blue cheese dip on the side or drizzled on top.