Chile head chicken fingers

Yield: 4 servings

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

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

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