Chicken Fingers With Red Eye Ketchup Recipe

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Ingredients:

Serving

prep time does not include overnight marinade
1-1/2 to 2 lb chicken tenders
1 cup buttermilk
1 tsp salt
1/4 to 1/2 tsp bottled hot pepper sauce
1 recipe red eye ketchup (see recipe below)
2 cups plus 2 tbsp peanut oil
2 tbsp snipped fresh cilantro
1/2 tsp chipotle chili powder
1/2 of a 32-oz 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 tsp freshly ground black pepper
red eye ketsup
1 cup ketchup
2 tsp instant coffee crystals
1/8 tsp chipotle chili powder

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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1005.15 Kcal (4208 kJ)
Calories from fat	507.69 Kcal
		% Daily Value*
Total Fat	56.41g	87%
Cholesterol	63.8mg	21%
Sodium	1415.09mg	59%
Potassium	793.19mg	17%
Total Carbs	79.4g	26%
Sugars	8.45g	34%
Dietary Fiber	9.19g	37%
Protein	44.24g	88%
Vitamin C	9.6mg	16%
Iron	4.4mg	25%
Calcium	183.7mg	18%

Amount Per 100 g
Calories	344.63 Kcal (1443 kJ)
Calories from fat	174.07 Kcal
		% Daily Value*
Total Fat	19.34g	87%
Cholesterol	21.87mg	21%
Sodium	485.18mg	59%
Potassium	271.95mg	17%
Total Carbs	27.22g	26%
Sugars	2.9g	34%
Dietary Fiber	3.15g	37%
Protein	15.17g	88%
Vitamin C	3.3mg	16%
Iron	1.5mg	25%
Calcium	63mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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