Yield: 4 servings
|1 pounds||Chicken tenders|
|½ cup||Harissa Sauce (Hot Licks)|
|3 cups||Cornmeal, whole-grain --|
|\N \N||Yellow, stone ground|
|1 cup||Col. Hogan's Chick'n Dippin'|
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