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 |
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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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