Feb. 2nd, 2013

nverland: (Monthly-February)
[personal profile] nverland
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Chicken Fingers with Red Eye Ketchup

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
1. 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.

2. 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.

3. 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.

4. 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.

5. 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. Makes 6 servings.

*Chopping Nuts: Make quick, precise work of chopping the peanuts by
Pulsing them briefly in a food processor or chopping in a mini chopper.

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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