CURRENTLY SERVING:

Cat Santamauro loves her Momma almost as much as we love her secret recipes. With the Fightin’s ready whoop on Tampa, and the Eagles back in action this Sunday, she figured it was time to do some bar food for those who don’t like the smoke and cussing. How about some Black Pepper Chicken Fingers and Chips? 

Black Pepper Chicken Fingers and Chips

When I moved back to Philly I thought of all the good food I would have in my life again, including what I consider to be Chicken Fingers of the Gods. Most folks at home rock ’em frozen. Baffling. I got something with crunch, burn, and personality. And don’t bag out chips when you can make them sexier at home. I’m even gonna share a little secret about salt distribution. Impress your friends with frat boy palates.

Chicken Fingers

Ingredients:

• 1 pint buttermilk
• 1 lb chicken tenderloins, cleaned
• 3 cups all purpose flour
• 4 tablespoons of coarse black pepper or more if you’re wily. Not a typo. If you think it’s too much, you’re about halfway there.
• 1 tablespoon salt
• ½ teaspoon Cayenne pepper

Directions:

1. Place the chicken in a bowl with the buttermilk and leave covered in the refrigerator for 10 hours, or overnight.
2. Take a gallon plastic bag and fill it with the flour, salt, and peppers. Shake it. Like you mean it. 
3. Remove the chicken from the buttermilk, letting some drip off and place them into the bag with the flour.
4. SHAKE IT. LIKE YOU REALLY MEAN IT.
5. Heat the oil to 400 degrees
6. Once the oil is hot drop a few finger in one at a time. Keep them all on the same layer.
7. Cook for 3-4 min on each side till golden.
8. Remove from oil with a slotted spatula and place on paper towel to drain
9. Let cool slightly and serve

Chips

• Potatoes (skin on or off, both work but if you leave the skin on scrub them really well)
• Oil for frying
• Seasoning of choice: Salt, Pepper, Malt Vinegar, Old Bay Seasoning. Tip: If you use regular table salt it has the tendency to just fall to the bottom of the bowl, leaving many lonely chips saltless. If you have a coffee grinder you can make powdered salt which will absorb into the chips leaving them all nice and salty throughout. Also, I use a mandolin to slice my potatoes for an even cut.

Directions:

1. Slice the potatoes to desired thickness (around 1/8 inch) and place in a bowl of ice water for at least an hour
2. Heat the oil to 400 degrees
3. Take the potatoes out of of the water in small batches and dry them off COMPLETELY. If you have ever dropped water into hot oil, you know why this is an important step.
4. Add a handful of potatoes to the oil and stir with a wooden spoon to make sure they are separated. (note: if you want the chips to be perfectly flat then make sure they are only on one layer, if you want them wavy and folded over then you can add more at once)
5. Gently stir occasionally to keep chips from sticking.
6. Watch carefully until chips achieve turn golden brown, 3-5 mins.
7. Remove chips from oil with a slotted spatula and place onto paper towels to drain, dab the tops to remove excess oil. It is important to get at much of the oil off the chip to ensure they are crispy and awesome.
8. Place into large bag and add seasoning. Shake it like WE mean it.

– Cat Santamauro

catFood is one girl’s mission to teach people the art of simple food with big flavor. She loves cheese, crafts, and her Kitchen-Aid mixer. She can often be found around fresh produce and curing the common cold with Matzo Ball Soup.