How to make it

  • 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.
  • 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.

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    " It was excellent "
    chefmeow ate it and said...
    I love the combination of flavors in this recipe. Can't wait to try, sounds like something we would really enjoy. Great post and a high 5.
    Was this review helpful? Yes Flag

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