Chicken Fingers with Red Eye Ketchup
From midgelet 15 years agoIngredients
- Prep time does not include overnight marinade shopping list
- 1-1/2 to 2 pounds chicken tenders shopping list
- 1 cup buttermilk shopping list
- 1 teaspoon salt shopping list
- 1/4 to 1/2 teaspoon bottled hot pepper sauce shopping list
- 1 recipe Red Eye ketchup (see recipe below) shopping list
- 2 cups plus 2 tablespoons peanut oil or cooking oil shopping list
- 2 tablespoons snipped fresh cilantro shopping list
- 1/2 teaspoon chipotle chili powder shopping list
- 1/2 of a 32-ounce package frozen french-fried crinkle-cut potatoes shopping list
- 1-1/4 cups all-purpose flour shopping list
- 1 cup finely chopped peanuts shopping list
- 1/4 cup snipped fresh cilantro shopping list
- 3/4 teaspoon freshly ground black pepper shopping list
- Red Eye Ketsup shopping list
- 1 cup ketchup, shopping list
- 2 teaspoons instant coffee crystals, shopping list
- 1/8 teaspoon chipotle chili powder shopping list
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.
People Who Like This Dish 1
- chefmeow Garland, TX
- midgelet Whereabouts, Unknown
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