Chicken Fingers with Red Eye Ketchup
Chicken Fingers with Red Eye Ketchup
From Better Homes and Garden magazine
Ingredients
- 1-1/2 to 2 pounds chicken tenders
1 cup buttermilk
1 teaspoon salt
1/4 to 1/2 teaspoon bottled hot pepper sauce
1 recipe Red Eye Ketchup (see recipe below)
2 cups plus 2 tablespoons peanut oil or cooking oil
2 tablespoons snipped fresh cilantro
1/2 teaspoon chipotle chili powder
1/2 of a 32-ounce package frozen french-fried crinkle-cut potatoes
1-1/4 cups all-purpose flour
1 cup finely chopped peanuts*
1/4 cup snipped fresh cilantro
3/4 teaspoon freshly ground black pepper
Directions
- Place chicken in a large self-sealing plastic bag set in a large bowl. Combine buttermilk, salt, and hot pepper sauce. Pour over chicken in bag. Close bag. Chill in the refrigerator for 1 to 24 hours, turning bag occasionally. Prepare Red Eye Ketchup; cover and chill until serving time.
- In a large mixing bowl combine the 2 tablespoons peanut oil, 2 tablespoons cilantro, and chipotle chili powder. Add french fries and toss to coat. Spread on a baking sheet in a single layer. Bake according to package directions.
- Meanwhile, in a shallow dish combine flour, chopped peanuts, the remaining 1/4 cup cilantro, and black pepper.
- Remove chicken pieces from buttermilk mixture; shaking off excess. Coat chicken with flour mixture a few pieces at a time.
- In a deep 12-inch cast iron skillet or extra-large deep skillet heat the remaining 2 cups peanut oil over medium heat until a bread cube dropped into the oil browns quickly.
- Using tongs, carefully add 4 coated chicken tenders to skillet. (Once the chicken has been added, maintain oil temperature at 325 degree F.) Fry chicken in hot oil about 5 minutes or until chicken is no longer pink (170 degree F) and coating is golden brown. Drain on paper towels. Transfer to baking sheet along with fries.
- Reduce oven to 300 degree F and keep chicken and fries in warm oven while frying remaining chicken. Serve chicken fingers and fries with Red Eye Ketchup.
Serves 6.
Red Eye Ketchup: in a small saucepan combine 1 cup ketchup, 2 teaspoons instant coffee crystals, and 1/8 teaspoon chipotle chili powder. Cook and stir over medium heat until coffee crystals are dissolved. Cover and chill until serving time.
Information
- Category
- Poultry, Main Dishes
- Cuisine
- North American