Chile Head Chicken Fingers

Course : Chicken
Serves: 4
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Ingredients:

1 pound chicken tenders
1/2 cup Harissa Sauce (Hot Licks)
1 cup buttermilk
3 cups cornmeal, whole-grain -- Yellow, stone ground
1 cup Col. Hogans Chickn Dippin Sauce
 

Preparation / 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


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