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Chicken Fingers with Tomato-Jalapeño Sauce

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Chicken Fingers with Tomato-Jalapeño Sauce

Chicken Fingers with Tomato-Jalapeño Sauce

Chicken Fingers with Tomato-Jalapeño Sauce might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 665 calories, 35g of protein, and 37g of fat. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have rendered bacon fat, to 2 jalapeño chiles, cornmeal, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

1
Put the chicken tenders in a large bowl and cover with the buttermilk. Stir in the hot sauce. Set aside to marinate for 10 minutes to 1 hour.
Ingredients you will need
Chicken TendersChicken Tenders
ButtermilkButtermilk
Hot SauceHot Sauce
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BowlBowl
2
In a nonreactive medium skillet, heat the olive oil over moderately low heat.
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Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
3
Add the garlic and cook until softened, about 4 minutes.
Ingredients you will need
GarlicGarlic
4
Add the jalapeos, increase the heat to moderately high and cook until the chiles wilt, about 2 minutes.
Ingredients you will need
Chili PepperChili Pepper
5
Add the tomatoes and boil, stirring often, until the sauce thickens, about 5 minutes. Season with salt.
Ingredients you will need
TomatoTomato
SauceSauce
SaltSalt
6
Heat a large cast-iron skillet over moderate heat for about 5 minutes.
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Frying PanFrying Pan
7
Add 1 tablespoon of the vegetable oil and increase the heat to moderately high.
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Vegetable OilVegetable Oil
8
Add half of the okra and fry, shaking the pan, until the okra is bright green and just tender, about 4 minutes.
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OkraOkra
Equipment you will use
Frying PanFrying Pan
9
Transfer the okra to a plate.
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OkraOkra
10
Add another 1/2 tablespoon of oil to the pan and fry the remaining okra. Season with salt.
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OkraOkra
SaltSalt
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
11
Put the cornmeal on a large, shallow plate.
Ingredients you will need
CornmealCornmeal
12
Remove the chicken from the buttermilk and shake lightly. Season the tenders with salt and dredge them in the cornmeal.
Ingredients you will need
ButtermilkButtermilk
CornmealCornmeal
Whole ChickenWhole Chicken
Chicken TendersChicken Tenders
ShakeShake
SaltSalt
13
In the same cast-iron skillet, melt 1 tablespoon of the butter in 2 more tablespoons vegetable oil over moderately high heat.
Ingredients you will need
Vegetable OilVegetable Oil
ButterButter
Equipment you will use
Frying PanFrying Pan
14
Add the chicken tenders to the skillet without crowding and fry until lightly browned and crisp, about 3 minutes per side. Adjust the heat if the oil gets too hot.
Ingredients you will need
Chicken TendersChicken Tenders
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
15
Drain the chicken on paper towels and fry the rest, using the remaining 1/2 tablespoon vegetable oil and 1 tablespoon butter.
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Vegetable OilVegetable Oil
Whole ChickenWhole Chicken
ButterButter
Equipment you will use
Paper TowelsPaper Towels
16
Meanwhile, reheat the tomato sauce. Spoon the sauce onto plates and arrange the chicken and okra beside it.
Ingredients you will need
Tomato SauceTomato Sauce
Whole ChickenWhole Chicken
SauceSauce
OkraOkra
17
Garnish with the lemon wedges or pass them separately.
Ingredients you will need
Lemon WedgeLemon Wedge
DifficultyHard
Ready In45 m.
Servings4
Health Score38
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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