Chile head chicken fingers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken tenders |
| ½ | cup | Harissa Sauce (Hot Licks) |
| 1 | cup | Buttermilk |
| 3 | cups | Cornmeal, whole-grain -- |
| Yellow, stone ground | ||
| 1 | cup | Col. Hogan's Chick'n Dippin' |
| Sauce | ||
Directions
Remove silver skin from chicken tenders and plce in a deep bowl. add Harissa sauce and buttermilk to cover. Let marinate for 1 hour. shake excess liquid off chicken and dredge in corn flour. Fry in 350x iol ill golden brown and crispy. Serve w/ Col. Hogan's Chick'n Dippin' Sauce on the side.
Recipe By : John A. Gunterman From: Date: 05/28